It’s still Christmas Day 2021 and I have to get this recipe posted before midnight. These Ginger Cookies have been a Christmas family tradition for over twenty years. Now I’m sharing them with you because they are so good!
First a little history…back in 1999, my sister Suzy, discovered a ginger molasses cookie recipe in Betty Crocker’s Best Christmas Cookbook. They quickly became a favorite as Suzy included them in her huge holiday goodie platter every Christmas. She added her own touch by dipping one half of the cookie in white chocolate which makes them extra special!
My cute sister with one of her grand-babies!
I’ve kept Suzy’s tradition going in my family although, I did make some adjustments to the original recipe. First of all, the shortening had to go…no hydrogenated vegetable oil for us! I substituted it for butter and added a little more flour to maintain the soft puffy texture and prevent the cookies from spreading out too much. I also took the salt from 1/4 teaspoon to 1/2 teaspoon because it just tastes better that way.
We haven’t dusted off the Betty Crocker cookbook in years and don’t even remember the original name of these cookies. We simply call them “Ginger Cookies” and thank Betty for the inspiration. No matter what they’re called, be sure to make make them and I promise, you won’t regret it!
- 1 cup brown sugar
- ¾ cup butter
- ¼ cup molasses
- 1 egg
- 2 ¼ cup + 2 T flour
- 2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ginger
- ½ tsp cloves
- ½ tsp salt
Mix all wet ingredients using a hand or stand mixer. Measure dry ingredients into a bowl and whisk to combine. Add dry ingredients to wet and mix until incorporated. Form dough into balls (or use a medium cookie scoop) the size of walnuts and roll in white sugar.
Place on a greased cookie sheet and bake at 350º for 10-12 minutes. Cool completely. Dip one half of cookie in white chocolate to make them extra special!
Yield: 22-24 cookies
- These cookies are meant to be soft! Every oven heats differently so I suggest baking one cookie for 10 minutes. Remove from oven and let cool. If it’s soft (and cooked enough) proceed to bake the rest for the same amount of time.
- For dipping, I recommend white chocolate chips. Melting in the microwave is much easier than on a double-broiler. Place 1 cup of chips in a small microwave-safe bowl. Add 2 teaspoons coconut oil.
- Melt in 10-second intervals, stopping to stir in between until chocolate is smooth and runny.
- Place one half of cooled cookie into the melted white chocolate. Shake off excess and place the cookie on a piece of wax paper. As you put the cookie down, slide it slightly in the direction of the chocolate. This prevents a large pool from forming around the cookie.
- Cookies are ready to eat once the chocolate is cooled and your finger doesn’t leave a print.