To me there is nothing better on a cold winter night than a warm, spicy holiday cookie. And this cookie does not disappoint at all! I found this ginger molasses cookie recipe on My Baking Addiction and was instantly drawn to it.
Low and behold, I had everything in my pantry so it must have been fate! I only made one slight adjustment from the original recipe, substituting butter flavored Crisco for the margarine. The resulting cookies are delicious and so soft.
I have zero doubt that these will be a hit this holiday. I’ve already had to threaten hubby with bodily harm if he eats them all before Christmas. Hiding them in the freezer as we speak!
Soft Ginger Molasses Cookies
Ingredients:
- 2 & 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 3/4 cup butter flavor Crisco
- 1 cup sugar
- 1 egg
- 1 tablespoon water
- 1/4 cup molasses
Directions:
- Preheat oven to 350°.
- Sift together the flour, ginger, baking soda, cinnamon, pumpkin pie spice and salt. Set aside.
- In a large bowl, cream together the Crisco and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses.
- Gradually stir the sifted dry ingredients into the molasses mixture. Shape dough into 1 inch sized balls, and roll them in some extra sugar to coat completely.
- Place the cookies 2 inches apart on parchment lined cookie sheets and flatten slightly.
- Bake for 8 to 10 minutes or until edges start to brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Your cookies look yummy. I make a similar one and swap the Crisco with reduced-fat butter. They still taste delish and crunchy too!