Skip to main content

Crackle Top Ginger Molasses Cookies

Bursting with warm holiday spices, these ginger molasses cookies, have a crisp exterior, while the center is soft and chewy. Paired with a cup of tea, or hot chocolate, let these simple and delicious cookies bring extra cheer to your heart.

I just LOVE this time of year. The cold weather outside, coming in and warming up with a nice cup of hot chocolate and cookies. Sitting in front of the fire, enjoying the lights on the tree. There is just something about the holiday season, that make ordinary things seem so much more special. One of my guilty pleasures during the winter season, is stopping by my favourite coffee shop, for a hot chocolate and ginger molasses, or ginger bread cookie. I just love the sweet warm flavours in these types of cookies. So much so, that I make some ginger molasses cookies, every year for the holidays. 


With my broken oven last few month, the last thing on my mind was holiday baking. Thankfully after 3 weeks of waiting, we finally got a new stove with a working oven. So my daughter and I made a list of treats/cookies we plan on making, and went shopping for the ingredients we needed. I first made these cookies about 5 years ago, when I didn't have any butter in the house. I quickly scanned my collection of hand written recipes, and found this recipe. I loved it so much that I have been making them every Christmas since then. These cookies are so good, that when I was working at a retirement residence, the head chef of the company asked for the recipe, after tasting them while visiting one day. Super simple, they come together in a snap and smell like heaven while baking. They look absolutely fabulous and they taste even better. 



Crackle Top Ginger Molasses Cookies

2/3 C canola oil
3/4 C white sugar
1/4 C brown sugar
1 egg
1/4 C molasses
2 C all-purpose flour
2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
1/3 cup white sugar

Preheat oven to 350 degrees F (180 degrees C).

In a large bowl mix oil, 3/4 C sugar and brown sugar. Add egg, beat well and stir in molasses. In a separate bowl, combine the flour, baking soda and spices. Add to wet ingredients and mix well. If necessary, add more flour to make a firm dough.

Shape Tbs amounts of dough into balls. Roll in remaining 1/3 cup sugar. Place 3 inches apart on an ungreased baking sheet. Bake 10 to 12 minutes; or until tops crack. Remove from baking sheet and cool on rack (for crisp cookies), or on parchment paper )for chewy cookies.

PIN IT!!!


I'm sharing this recipe with these AWESOME linky parties

Labels:

Comments

  1. Terry Crylen19 February 2021 at 11:58

    I can feel the weight gain already just looking at it. Yum!

    ReplyDelete

Post a Comment

We love hearing from you!! Let us know what you think.

Popular posts from this blog

No Yeast Old Fashion Cinnamon Rolls

 These delicious cinnamon sticky rolls have been in my family for over 40 yrs. No yeast is required, so you can whip up a batch of these in no time. Still tender, sticky sweet and delicious! Ever since I can remember Mom would make these as a special treat. It wasn't too often, but every once in a while, we'd come home to these no yeast cinnamon rolls, as an after school snack. Growing up, this is what I thought cinnamon rolls were. I wasn't aware that there was a yeast version of cinnamon rolls. As much as I LOVE the yeast version, this no yeast version seems to make an appearance more frequently here at home.  Since there is no yeast in the dough, it does not need to rise for 30 minutes before being rolled out and baked. When I worked in the retirement home the residents were always excited when I made these cinnamon rolls. They said it reminded them of their childhood. It was amazing seeing how happy a simple recipe could make them. I don't make these very often and
12 comments
Read more

Black Forest Roll Cake

Light and fluffy cherry and whipped cream filling is rolled in an airy sponge cake. 13 years ago, I made a dinner that I was totally proud of. Not only did it taste wonderful, it looks fantastic too. I was so proud of myself that I took a photo, which I wanted to share with my friends and family. Only I didn't know how I could share it with everyone, at the same time. Then a thought came to me- a blog!!!  I've always been a foodie. While growing up, I'd often watch talk shows, just to see the cooking segments. I'd sit with a pen and paper, quickly jotting down ingredients and directions, to hopefully recreate recipes at home. I still remember a beet salad I begged my mom to let me make, asking her to buy raspberry wine vinegar for the dressing. It turned out to be something neither of us enjoyed, and up until a few years ago, Mom still had the vinegar in her cupboard.  I first started my first blog, Hun... What's  for Dinner?, as a way to share recipes with my famil
4 comments
Read more

Peanut Butter Confetti Squares

 A mixture of peanut butter and butterscotch chips, coat colourful marshmallows, for a simple, fun and easy holiday treat! My family calls these Galettes Froides, but most people know these as confetti squares. My grandmothers would make these for Christmas, and Mom has been making these desserts at Christmas time, since I can remember. They've always been my favourite because of the use of the rainbow marshmallows. There's just something about the colours that make these looks so yummy. These squares couldn't be more simple to make and I love that they are no bake as well. Some people use regular white marshmallows, some people use chunky peanut butter and some people add coconut. I like them each and every way I can get them. It wouldn't be Christmas without these confetti squares making an appearance. Peanut Butter Confetti Squares 1 bag butterscotch chips 1/2 C smooth peanut butter 1/2 C flakes sweetened coconut 1/2 C unsalted butter (not margarine) 4 C rainbow colo
7 comments
Read more