I was provided with free product from Silpat to facilitate me in creating today’s scrumptiously festive treat! Don’t miss out on the fantastic giveaway at the end of this post!
Holiday goodie platters need these soft and irresistible Gingerbread Molasses Cookies! A Christmas time favorite with a pretty white glaze drizzle, these will disappear in a hurry!
I’ve said before that I’m a sucker for perfectly soft and chewy cookies! They have a way of instantly stealing my heart and self control!
These beauties did just that! The kids went wild for them too!
I love this magical season! The Christmas tree and all the decorations are up at our house. We are enjoying wonderful family traditions each day of the month. This time around I’ve vowed to simplify and commit to less so I can enjoy more time with the ones I love. It seems like there is always plenty of stress to go around, but the holidays to me are so much better when worries and cares are kept to a minimum.
Baking to me is therapeutic, so if my “to do” list is making me crazy, I often set it aside for awhile and unwind by tackling a new cookie recipe! Today’s is nothing short of perfection! One will not be enough! These are sure to become an annual baking tradition!
Molasses cookies have always been top on my list, but only when their texture is thick, chewy and soft! These definitely fit the bill! It’s pretty hard to one up the Gingerbread Cutout Cookies that I shared last year, but I think these do!
My new Silpat Holiday Mat (affiliate link) makes me giddy! How cute is that pattern? I just can’t help but sing “Let it Snow!” while placing cookie dough balls on it! This mat makes holiday baking even more fun!
I love Silpat because it prevents me from having to gunk up my cookie sheets with nonstick sprays, it’s super easy to clean and helps me produce beautiful baked goods every time.
Guess what?!
Silpat is generously giving one of you lucky people a Holiday Baking Mat! How exciting is that?!
Calories
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Protein
Yields About 2 dozen
Save RecipeIngredients
- 3/4 cup shortening
- 1 cup sugar
- 1 large egg
- 1/4 cup molasses
- 2 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 3/4 tsp. cloves
- 3/4 tsp. ginger
- 2 cups all-purpose flour
- Drizzle:
- 1 cup powdered sugar
- 1 1/2 Tbsp. milk (more as necessary for thinning)
Instructions
- Preheat oven to 375 degrees Fahrenheit. In the bowl of an electric mixer cream together shortening, sugar, egg and molasses. In a separate bowl, stir together baking soda, salt, cinnamon, cloves, ginger and flour. Add flour mixture to wet mixture and mix to incorporate. Scoop or roll dough into 1 1/2" balls and place on Silpat mat or greased cookie sheet 2" apart. Press dough balls down slightly with the palm of your hand. Bake for approximately 6 minutes and at most 8 minutes. Don't over bake or they won't be soft! Don't let the bottoms get too brown. They should be a light golden brown. Let cool slightly, then remove to a cooling rack. Stir together powdered sugar and milk and drizzle over cookies. Store in an air tight container.
You can opt not to do the glaze and instead dip half of the cookie in white chocolate if you’d like. It’s also fun to sprinkle a pinch of crushed candy canes on the white chocolate.
Your friends and neighbors will love you even more for making them these soft and thick Gingerbread Cookies!
Happy holiday baking!
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