These soft and chewy Ginger Molasses Cookies are a perfect holiday treat, and they’re so delicious you’ll want to make them all year round!
These yummy cookies have all of the ingredients for a perfect holiday cookie… ginger, cinnamon, sugar and of course butter! =)
For these cookies I used Challenge Unsalted Butter, as I do in most all of my baking. Using good quality butter in your baking really makes a difference. Challenge Butter uses Real California Milk and it’s no wonder they know how to make delicious butter… they’ve been making it for over 100 years!
Ready to make some cookies? Let’s get started…
Chewy Ginger Molasses Cookies
These soft and chewy cookies have a delicious balance of spices.
Yield: Makes apx. 24 cookies
2 1/4 cups all purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup Challenge unsalted butter, softened
1/2 cup sugar
1/2 cup (packed) brown sugar
1 teaspoon vanilla
1/4 cup molasses
2-3 tablespoons sugar (for rolling cookies in)
In a large bowl combine the flour, spices, baking soda and salt. Whisk together.
In the bowl of an electric mixer, blend the butter until smooth, then add both sugars and beat until well combined.
Add the egg and vanilla and continue to blend.
Add molasses and blend until combined.
Slowly add flour mixer, while mixing on low. Blend until just combined.
Scoop batter using a 2 tablespoon sized cookie scoop, and roll into balls in your hands. Roll balls of dough into a small bowl of sugar, then place 2 inches apart on a parchment paper lined baking sheet. Flatten cookie balls slightly.
Bake cookies in a pre-heated 350*F oven for 8-10 minutes. Cookies are done when they are slightly puffy and cracked. They will deflate a bit as they cool. Cool cookies on the baking sheet for a minute or so, then move to a cooling rack.
Feel free to dress up these delicious cookies by dipping half of the cookie in white chocolate, or adding some white chocolate chips.
These chewy ginger molasses cookies stay soft and fresh for several days, but they never last too long in our house!
Disclosure- I was compensated by Challenge Butter with product and/or payment for my time creating this post. I only share products on my site that I use and love. All images, text and opinions are my own.
As much as I love traditional Christmas colors, when it comes to cookies I often find myself leaning toward pastels. These cute Snowman Face Cookies could be made in most any color scheme, but I do think they look extra sweet and wintery in these soft colors.
I’ve made this fun design a few times, but have yet to take the time to share them here! Last year I made a whole platter of these Snowman Face Cookies for my daughter to share with her class on the last day of school (before Christmas). I made sure to include the right amount of “girl colors” and “boy colors” for the class =)
I first feel in love with this cute and simple design several years ago when I saw these cute snowmen face cookies from Spring Lake Cake. I believe I first saw the alteration of using an ornament cutter (instead of a circle) from Sweet Sugar Belle.
Want to make some of these cute cookies?
A batch of sugar cookies (here’s my Sugar Cookie Recipe).
A batch of royal icing (here’s my Royal Icing Recipe).
A round ornament cookie cutter (such as this one from Karen’s Cookies). Depending on the style of cutter you use, you may need to trim the top of the ornament a bit before baking. You could also use a circle cutter for these cookies, you’d just need to alter the top “puff ball” a bit.
White non-pareils (sprinkles).
Easy Snowman Face Cookies-
1. Using a medium consistency icing (white), outline and fill in the face portion of the cookie (as shown). Allow this to set about 30 minutes.
2. Using a medium consistency icing (any color choice), outline and fill in the hat portion of the cookie (as shown). Allow this area to dry fully (4+ hours).
3. When the hat and face areas are dry, use a thick consistency icing (white) and add the rim of the hat and the “puff ball” on top of the hat (as shown).
4. Immediately sprinkle non-pareils (or sprinkles of your choice) onto the wet icing (as shown).
5. Add a hint of blush to the cheek area using pink luster dust and a (clean and dry) soft paint brush.
6. Add details to the face (eyes and mouth with black icing, nose with orange icing). Allow to dry fully before packaging.
These cute cookies are sure to bring smiles to anyone you share them with!
Looking for more “sweet” Christmas ideas? I have lots more decorated cookies as well as party ideas and other sweets on my Christmas/Winter posts page.
Oh how I love chocolate! In fact, when I was recently contacted by zChocolat and asked if I’d like to receive some samples… it took me exactly 2 seconds to say yes! I’ll admit, I’ve enjoyed more than my fair share of chocolate in my lifetime, and long ago I moved beyond the average candy bar quality… but I was still taken back when I received my package from zChocolate! It was the most luxurious and beautifully packaged box of chocolates I’d ever seen! The gorgeous mahogany box the chocolates arrived in could have been a gift on its own! And then when I actually sat down to enjoy a few chocolates… I understood that the beautiful packaging was just the beginning! Each chocolate is rich and complex, with flavor varieties from classic (milk chocolate and Valencia almonds) to exotic (dark chocolate with mango and passion fruit)
Now of course I wouldn’t go on and on about zChocolat and not share with you!
zChocolat had offered to send one of their Diamond Box Premium French Chocolates to one lucky Glorious Treats reader!
The winner of this incredible box of chocolates (a $189.00 value!!) will feel like pure royalty when their package arrives!
Simply leave a comment below with your favorite kind of chocolate (milk, white, dark), or your favorite chocolate flavor combo (chocolate & coconut for example).
Details – One entry per person. Giveaway open to U.S. residents only. Giveaway ends Sunday, December 15th, 2013 at 9pm Pacific. Prize provided by zChocolat.
Find zChocolat at on Facebook, Twitter and Instagram.
********************* Giveaway Closed **********************
Winning comment #34 Karla
This cute little “recipe” for Snowman Soup is an idea I’ve been wanting to share for a couple years! I finally got my act together and enlisted the help of my sweet friend and printables expert, Lindi from Love the Day! Lindi whipped up the cute (FREE) printable you’ll need to assemble this fun little craft (link to printable at the end of this post), and I put them together (with the help of my hand model, my 9 year old daughter).
Snowman Soup is just a cute way to package hot chocolate. These make adorable little party favors, or gifts. Include a few packages of Snowman Soup with a couple of cute mugs to make an extra sweet gift.
This year my youngest daughter will be giving these to her classmates on the last day of school (before Christmas break).
Let’s make some Snowman Soup…
How to Make Snowman Soup
Hot Chocolate Packets
Cellophane Bags (I used Wilton treat bags that are 4″ wide and 9.25″ tall)
Card stock paper (cut into 4″x 6″ rectangles)
Printable Snowman Soup Poem <– click for free printable
1. Print and cut out Snowman Soup poem, and fold in half (as shown) using a bone folder for best results. Cut out card stock rectangles (as listed in supplies).
Add 1 packet of hot cocoa, two chocolate kisses and a small handful of marshmallows to a cellophane bag.
2.-4. Set the bag on top of the card stock rectangle and fold down the top of the bag several times. Enclose card stock rectangle and the folded bag with the folded Snowman Soup poem. Staple together toward the bottom of the poem (as shown). If desired, you could use a small sticker to cover the staple.
5. Add a candy cane to the top of the bag with tape (I used washi tape, available from some craft stores and also cutetape.com).
Share with family and friends!
Thanks again to Lindi of Love the Day for creating this fun printable!
As I promised earlier this week, I’m sharing the delicious recipe for the Hot Cocoa Cookies I brought to my friend Bethany’s Cookie Exchange Party.
Normally, if I was invited to a cookie exchange I’d make some pretty decorated cookies… but I knew Bethany had that covered. I looked for something new to try, and boy am I glad I did! These Hot Cocoa Cookies are my new favorite cookie! They’re chewy, chocolaty and cute too! You could use different sprinkles for different holidays, or to match a color theme… easy peasy!
Hot Cocoa Cookies
Rich, chocolaty and delicious, these are a perfect cookie for Christmas, or any time of year!
Yield: Makes about 50 (small) cookies
For the cookies-
1/2 cup (1 stick) unsalted butter
12 oz. semi-sweet chocolate
1 1/2 cups flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups brown sugar
1 1/2 teaspoons vanilla extract
25 (apx.) large marshmallows
For the icing -
2 cups powdered sugar
4 tablespoons (1/2 stick) unsalted butter, melted
1/4 cup unsweetened cocoa powder
1/4 cup hot water
1/2 teaspoon vanilla extract
Make the cookies-
1.) In a medium saucepan (or in a microwave safe bowl, using 50% power), melt the butter and chocolate, stirring frequently. Once melted, set aside to cool slightly.
2.) In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
3.) In the bowl of an electric mixer, beat the sugar, eggs and vanilla on low speed until well combined.
4.) Add the cooled chocolate mixture and blend until just combined.
5.) While mixing, add the flour mixture slowly and blend until just combined.
Scrape down the sides of the bowl, then cover the dough and refrigerate about 1 hour. If making the dough a day ahead, let sit at room temperature for 30 minutes before shaping.
6.) Preheat oven to 325*F. and line 2 baking sheets with parchment paper or a silpat type liner. Use a tablespoon (or a tablespoon sized cookie scoop) to scoop the dough, then roll the dough in your hands to create balls. Arrange the balls about 2 inches apart on your baking sheets, then flatten slightly.
Bake cookies about 12 minutes.
7.) While the cookies bake, cut the large marshmallows in half (crosswise). When the cookies have baked, remove from oven and press one marshmallow half (cut side down) into the center of each cookie. Return the cookies to the oven and bake another 2-3 minutes. Allow the pan of cookies to cool a few minutes, then transfer cookies to cooling rack.
8.) Prepare cookie icing by combining all ingredients in a medium bowl and mixing together with a whisk. Place wire cooling rack (with cookies on it) over a baking sheet (to catch any excess icing). Spoon a small amount of icing onto the top of each marshmallow, and use the back of the spoon to spread it a bit. After icing just a couple cookies, top with sprinkles before the icing dries.
9.) Allow icing to set up about 30 minutes before serving.
Recipe source- Cookie base adapted from Rachael Ray, final cookies by Glorious Treats
Cookies can be stored in an airtight container up to 2 days. Change the sprinkles to coordinate with various holidays.
This is the perfect recipe to add to your holiday cookie trays, or bring to a cookie exchange… just be sure to save a few for yourself! =)