It’s that time of year again! Christmas baking is in full swing, and our annual Food Bloggers Cookie Swap had another great year. Sending out packages filled with cookies is tons of fun, and getting cookie packages dropped off at your door is even better! This year for the swap, I wanted to make something different, a.k.a. something that didn’t involve chocolate.
I wanted a spicy ginger cookie rolled in sugar, soft and chewy. These ginger molasses cookies are great with a glass of milk. You can use regular AP flour or your favorite gluten free flour blend, and they’re easily made vegan by subbing in non-dairy milk. Rolling them in the course sugar gives the cookies an extra little crunch on the outside, the perfect match for every gingery bite.
Happy Christmas baking!
Ginger Molasses Cookies
Makes about 3 dozen
- 2 cups flour (AP or gluten free)
- 2 tsp baking soda
- 1.5 tsp baking powder
- Pinch of salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 cup unsalted butter or coconut oil, melted
- 1/2 cup molasses
- 6 T milk (dairy or non-dairy) whisked with 2 T tapioca (or corn) starch
- 1 cup brown or coconut sugar
- 1 cup course white sugar
Preheat the oven to 375° and line two baking sheets with parchment paper.
Whisk the dry ingredients in a large bowl. In the bowl of your mixer, combine the wet ingredients, mixing on medium-high until smooth.
With the mixer on low, slowly add in the dry ingredients, mixing on low until combined. Use a small cookie scoop to roll the cookie dough into balls, and dip each cookie ball in the course sugar. Place the cookie dough on the lined baking sheet, flattening each cookie ball slightly with your hand.
Bake the cookies at 375° for 8-9 minutes, until the tops of the cookies are set. Let cool and enjoy!