These authentic German ginger molasses cookies are chewy on the inside with a crispy sugar coating on the outside. Perfect for holiday cookie swaps!
If you’re looking for the perfect cookie to bring to a holiday cookie swap, you’ve found it.
These chewy ginger molasses cookies are the only cookie my husband will eat besides oatmeal raisin cookies and my mother-in-law’s Italian thumbprint cookies. They’re so good that even a man with zero evidence of a sweet tooth can’t resist.
Between everyone in the house, I know good and well that I cannot bake these more than two or three days ahead of Christmas. If I do, they’ll all be gone by Christmas Eve and I’ll have to start again.
These ginger molasses cookies store exceptionally well for up to two weeks in an air-tight container or traditional metal cookie tin.
Nut Free Christmas Cookies
Ginger molasses cookies are not made with almond flour like many German cookies are. They are safe to bring to a holiday event where it’s unknown if nut allergies may be present.
Ginger Molasses Cookies Recipe
Ingredients:
- 2 cups cane sugar, divided in half
- 3/4 cup oil
- 1 egg
- 1/4 cup molasses
- 2 cups unbleached all purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
White Chocolate Drizzle:
- 1 cup white chocolate chips
- 1 heaping teaspoon Crisco
Instructions:
Preheat the oven to 350F and move the racks to the middle.
Using a mixer with a paddle attachment, cream together the sugar, oil, eggs, and molasses on high speed until well blended.
In a separate bowl, whisk the flour baking soda, ginger, cinnamon, and salt.
Slowly pour the dry ingredients into the wet ingredients while the mixer is on low speed. Mix until it is just combined and the flour is no longer white.
Roll the dough into small balls, about 2 tablespoons each, and then roll the balls into cane sugar to coat.
Place the dough balls 2″ apart on ungreased cookie sheets and bake for 10-12 minutes. Pull them out of the oven when they are still soft and look slightly under baked. You do not want them to brown.
Allow the cookies to cool for a minute or two on the cookie sheets then transfer to a wire cooling rack with a spatula to finish cooling.
To prepare white chocolate drizzle, melt the white chocolate chips and Crisco together in a double boiler, mason jar submerged in a pot of water, or microwave until liquified.
Drizzle the white chocolate over the ginger molasses cookies with a spoon and allow to dry before stacking and storing.
Store in a cookie tin or air-tight container for up to two weeks.
More Holiday Cookie Recipes
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Ginger Molasses Cookies
Ingredients
- 2 cups cane sugar, divided in half
- 3/4 cup oil
- 1 egg
- 1/4 cup molasses
- 2 cups unbleached all purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
White Chocolate Drizzle:
- 1 cup white chocolate chips
- 1 heaping teaspoon Crisco
Instructions
- Preheat the oven to 350F and move the racks to the middle.
- Using a mixer with a paddle attachment, cream together the sugar, oil, eggs, and molasses on high speed until well blended.
- In a separate bowl, whisk the flour baking soda, ginger, cinnamon, and salt.
- Slowly pour the dry ingredients into the wet ingredients while the mixer is on low speed. Mix until it is just combined and the flour is no longer white.
- Roll the dough into small balls, about 2 tablespoons each, and then roll the balls into cane sugar to coat.
- Place the dough balls 2" apart on ungreased cookie sheets and bake for 10-12 minutes. Pull them out of the oven when they are still soft and look slightly under baked. You do not want them to brown.
- Allow the cookies to cool for a minute or two on the cookie sheets then transfer to a wire cooling rack with a spatula to finish cooling.
- To prepare white chocolate drizzle, melt the white chocolate chips and Crisco together in a double boiler, mason jar submerged in a pot of water, or microwave until liquified.
- Drizzle the white chocolate over the cookies with a spoon and allow to dry before stacking and storing.
- Store in a cookie tin or air-tight container for up to two weeks.
