Description
These Spiced Molasses Ginger Cookies are soft, chewy, and bursting with warm spices like cinnamon, ginger, and cloves. Enhanced with rich molasses and a hint of orange zest, these cookies bring cozy holiday flavors to your kitchen. Finished with an optional maple glaze, they make a delightful treat perfect for sharing any time of year.
Ingredients
Scale
Wet Ingredients
- 1 cup shortening
- 1 cup salted butter, softened
- 1½ cups brown sugar
- 1½ cups granulated sugar
- 2 large eggs
- 2/3 cup molasses
- 2 tsp vanilla extract
- Zest of 1 orange (optional, but adds brightness)
Dry Ingredients
- 4 tsp ground cinnamon
- 3 tsp ground ginger
- 1 tsp ground cloves
- 1 tsp salt
- 4 tsp baking soda
- 5½ cups all-purpose flour
For Rolling and Glaze
- Raw sugar or sanding sugar (for rolling)
- 1 cup powdered sugar
- 2 tbsp maple syrup
- 1–2 tbsp milk (to desired consistency)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Fats and Sugars: In a large bowl, cream together the shortening, softened butter, brown sugar, and granulated sugar until light and fluffy. This creates a smooth base for your cookies.
- Add Wet Flavorings: Beat in the eggs, molasses, vanilla extract, and orange zest, if using. Mix thoroughly to incorporate all flavors evenly.
- Mix Dry Ingredients: In a separate bowl, whisk together the ground cinnamon, ginger, cloves, salt, baking soda, and all-purpose flour until combined.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, stirring until a soft dough forms. Be careful not to overmix to keep the cookies tender.
- Shape and Roll: Using a tablespoon, scoop out dough balls. Roll each ball in raw or sanding sugar to create a sparkly sugar coating. Place them about 2 inches apart on the prepared baking sheets to allow spreading.
- Bake: Bake the cookies for 9–11 minutes, or until the edges are set but the tops are crackled and slightly soft. Avoid overbaking for chewy texture.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Optional Glaze: For an enticing finish, mix powdered sugar, maple syrup, and milk until smooth. Drizzle over cooled cookies for added sweetness and shine.
Notes
- The orange zest is optional but adds a lovely brightness that complements the spices.
- Use raw or sanding sugar for rolling to achieve a nice crunchy sugar coating and attractive appearance.
- Don’t overbake; cookies should be slightly soft in the center when removing from the oven for best chewiness.
- The glaze is optional but highly recommended for extra flavor and visual appeal.
- Store cookies in an airtight container at room temperature for up to one week.
