Ginger Molasses Cookies

These ginger molasses cookies are gingerbread in cookie form. Soft, chewy, spiced, and made with a handful of pantry staples.

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Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 10

Chill & Decorate: 30

Total Time: 55

Servings:

Author: Jennifer Stewart

Preheat the oven to 375 F and prepare a baking sheet with parchment paper.
In a large mixing bowl, beat together using a stand mixer or hand mixer softened butter & brown sugar for one to two minutes, until light and fluffy.
Next, add in the egg and molasses and beat until completely mixed.
Using a flour sifter, place flour, baking soda, salt, cinnamon, ginger, and cloves and sift into the butter mixture and mix with a spoon or wooden spatula until combined. Do not over mix at this step.
Next, place in the refrigerator to chill the dough for 15-20 minutes. This will help with making it into balls, and not being sticky and easier to handle.
After the dough is chilled, place the granulated sugar in a shallow bowl.
Using a cookie scoop or tablespoon, scoop and roll into a ball, then roll in the granulated sugar and place on the prepared baking sheet.
Bake in the preheated oven for 8-10 minutes, until golden brown. Watch closely, as they can burn very easily!
Once completely cooled, melt almond bark in a microwave safe bowl, stirring every 30 seconds until completely melted.
Dip or drizzle (or both) onto your cookie, add on festive sprinkles, mini chocolate chips, or M&M’s.
Once the almond bark is dried and cool on the cookie, enjoy!

Don't skip the chill. Cold dough is way easier to roll and won't stick to your hands.
No sifter? Dump the dry ingredients in a bowl and whisk them hard with a fork. Same effect.
Watch them like a hawk near the end. Molasses cookies burn faster than you'd expect.
Let them sit on the hot pan 5 to 10 minutes before moving them, or they'll fall apart on you.
If you're dipping in almond bark, make sure the cookies are fully cooled first or the coating slides right off.