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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.

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