What’s the Project? These glazed ginger molasses cookies are the perfect Christmas cookie. The spices have that festive taste, they are easy to make, and they will make your house smell amazing! Plus, they taste great. Grab the recipe and make them today.
Ah the Christmas baking that has gone on at my house this month. You people would think I am crazy if you saw it all! The women in my husband’s family do a cookie exchange so that we can have a huge variety of cookies without as much work, but that still means a lot of baking on my part.
I baked 5 different Christmas cookie recipes. Today I am sharing a favorite…of my husband and his family. I admit that it’s not one that I eat, but that’s because I am a chocolate snob and only eat chocolate. I am told that this cookie is AMAZING! Here are glazed ginger molasses cookies that you’re going to love!
It’s a spice cookie (cinnamon, molasses, cloves, that sort of thing) with an icing glaze on the top.
They are very soft and chewy too.
Let’s make some!
Glazed Ginger Molasses Cookie Recipe:
PrintGlazed Ginger Molasses Cookies for Christmas
These glazed ginger molasses cookies are the perfect Christmas cookie. The spices have that festive taste, they are easy to make, and they will make your house smell amazing! Plus, they taste great. Grab the recipe and make them today.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24-36 cookies 1x
Ingredients
- 1/4 C shortening
- 3/4 C margarine
- 2 C sugar
- 2 eggs
- 1/2 C molasses
- 1/2 tsp salt
- 1 1/2 T cinnamon
- 1 tsp cloves
- 1 tsp baking soda
- 4–4 1/2 C flour
- cinnamon sugar
Instructions
Preheat oven to 350 degrees.
Mix shortening and margarine. Add sugar and mix the ingredients together. Add eggs and molasses and mix again. Add spices and flour and mix until thoroughly combined. Dough should be just wet enough to still roll into a ball.
Roll into 1 inch balls. Roll each ball in cinnamon sugar until it is coated. Place on greased baking sheet (or better yet, use a Silpat mat).
Bake for 8-10 minutes, until cookie starts to crack.
While cookie bakes, make the glaze. Drizzle glaze on the cookies while they are still warm.
Glaze Recipe:
PrintGlaze Recipe
The perfect topping for your ginger molasses cookies.
Ingredients
- 2 T margarine
- 1/4 C water
- 2 C powdered sugar (add more as needed)
- 1/2 tsp vanilla
Instructions
Combine and mix until it’s not lumpy. It should be fairly thin. Drizzle on the cookies.
And enjoy!
I hope you love making these ginger molasses cookies!
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Erin says
How many cookies does one batch make?
Amber says
I always forget to add that! It makes a lot-probably 4 dozen.
Pam B says
Hiya Amber!!! Just one question please. You don’t flatten the balls??? Do they spread by themselves??? Thanks so much, blessed be, hugs!!! Pam
pamspretties57 at gmail dot com
Amber says
I don’t flatten them but I do sort of press them down gently after taking them out of the oven if they need it.
Pam B says
Ok, thanks. They look and sound scrumptious. Blessed be, hugs!!! Pam
Joke Vermanen says
Yeah.. that would probably helped me to… Knowing that it would make dozen!
I made the cookies yesterday! I’m gluten intolerant…
As flour I used 2/5 part riceflour, 1/5 part buckwheat and 2/5 part coconutflour.
The last one has a rich taste!
I used the half of the sugar and in stead of molasses I used half the amount in Honey.
I didn’t make the glaze and didn’t roll them in sugar before baking.
But boy do they taste super!
Miranda says
You should try a cinnamon chocolate combination. It’s delicious. These cookies would probably taste awesome with a chocolate dip.. Granted, I love spice cookies as well as chocolate so I’d also take them as is.
Elizabeth Jarilho says
Hi Amber,
I am a Brazilian woman and enjoying very much your recipes and everything of your “Crazy Little Projects”, but unfortunately, I don’t understand the abbreviations of certain terms of the recipes…
I appreciate to know where I can find the translation in my language (Portuguese)…
Thank you very much.
Elizabeth
Amber says
Try google translate?
Elizabeth Jarilho says
Thanks Amber. I tried but it sounds strange… It didn’t make sense.
Okay, I will find it…
Miranda says
My guess is that the problem is not only translation but also conversions.
C= U.S. cup
tsp= U.S. teaspoon
T= U.S. tablespoon
This site (or you can Google cooking equivalents for yourself and find one you trust):
http://whatscookingamerica.net/Q-A/equiv.htm
Has some baking conversions that ought to help anyone using non U.S. measures.
Elizabeth Jarilho says
Thank you so much, Miranda, for your kind attention!
Very useful your comment…
Elizabeth
Sheila Perl says
Your gorgeous picture of the tower of cookies with the glaze running down and the mug of milk make me want to go make some RIGHT NOW!!
Thank you for the recipe!
Peggy says
Please clarify the flour. The recipe says: 4-4 1/2 c flour
Amber says
You will need to see what works for your dough but probably cloer to four and a half
Kristy says
Hi. Hope you can still see this? Can you use a cookie cutter w this recipe? Thank you.
Amber says
I don’t think so? But I guess you could try it.
Michelle says
Hi,
Can you freeze these cookies?
Amber says
For sure!
Sarah Bragvin says
Can’t wait to try these! But it says to add cream, but how much cream? It doesn’t say.
Thanks!
Sarah
Amber says
Sorry! I meant that as a verb as in cream, or mix the ingredients together. I changed it to clarify that.
Sarah Bragvin says
Lyckily I guessed it meant mix it together! :D
But thanks!
Elaine Dickerson says
Can margarine be replaced with butter? I just like the flavor butter adds to baked goods. And besides, my Daddy is a “Butter and Egg Man”!!
Thanks so much!
Amber says
Yes, I usually use butter for most recipes too but sometimes you have to be careful because they spread more with butter. I haven’t tried these with it so I am not sure but it’s likely to work.