Christmas Cookie Recipe: Amazingly Delicious-Soft Molasses Ginger Cookies

If you’re looking for a new Holiday cookie recipe, give these a try!

My mom and I saw this picture that our awesome friend from Australia took, and it displayed a yummy plate of cookies. Not just any cookies, these cookies were called “ginger nut cookies.” What? Ginger nut cookies? We did some research and found out that these cookies are the UK version of “ginger snaps.” We went looking for a suitable recipe but couldn’t find exactly what we were looking for as most had UK measurements.  So, we finally found a recipe for the cookies, that we could actually use without a lot of conversions! (Yay!) And, of course… we ended up making these cookies, and in all honesty, were the most amazingly delicious ginger snap cookies I have ever eaten. So, my mom gave me the idea to share this recipie with you and here I am! I hope you enjoy baking this yummy treat for/with your family… 😊(ps…, if you have braces like me, no worries! These weren’t actually “too chewy”) 😉 

Adapted from  

Soft Molasses Crinkle Cookies:

  • 3/4 cup (1 1/2 sticks) unsalted butter, softened 
  • 1 cup dark molasses 
  • 2   1/4 cups unbleached all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cardamom
  • 1/2 cup raw sugar


Cream together the butter + brown sugar until light + fluffy in texture. Add the egg + beat until well incorporated. Add the molasses + beat to incorporate.  Meanwhile, whisk together the flour, baking soda, spices + salt. Gradually stir the dry ingredients into the creamed mixture just until they are incorporated into the dough for at least two hours. When ready  to bake the cookies, pre-heat the oven to 350 F.  Line a baking sheet with parchment paper or a silicon liner. Use a small cookie scoop (approximately two tablespoons) to scoop out cookies. Roll the cookies in the raw sugar before placing them on the baking sheet.

Bake for 10-12 minutes, or until cookies are just set + still soft. Let the cookies cool for five minutes on the baking sheet before transferring them to a wire rack to cool completely. The will nearly double in size so don’t crowd your pan. enjoy.

Happy baking!


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