Molasses, ginger, cinnamon, and cloves give these easy-to-make spiced Christmas cookies their incredible flavor before they're rolled in sugar and baked to thick and chewy perfection.
- 1 3/4 cups all-purpose flour
- 1 1/2 tsp. baking soda
- 3/4 tsp. ground cloves
- 3/4 tsp. ground cinnamon
- 3/4 tsp. ground ginger
- 3/4 cup vegetable shortening
- 1 cup granulated sugar (plus more for rolling cookies)
- 1/4 cup molasses
- 1 large egg
- In a medium bowl, whisk together flour, baking soda, cloves, cinnamon, and ginger. Set aside.
- In the bowl of a stand mixer (or in a large bowl using a handheld electric mixer), beat shortening, sugar, and molasses on medium speed until combined. Add egg and beat on high speed until blended. Slowly add flour mixture, blending just until incorporated.
- Pour extra sugar onto a small plate. Roll dough into balls and roll each ball in sugar. Chill the dough balls in the fridge for 30 minutes before baking.
- Preheat the oven to 350°F and place cookie dough balls 3 inches apart on a cookie sheet lined with a silicone baking mat or parchment paper. Bake cookies for 8-10 minutes, until cookies spread and flatten. Edges should appear slightly crisped and centers should still be slightly puffed. Cool cookies on tray for 5 minutes before transferring to a wire rack to cool completely. Cookies will firm up a bit and tops will crackle as they cool.
Storage: Store cookies in an airtight container at room temperature for up to 5 days. Cookies also freeze well, stored in an airtight container, for up to 3 months.
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: molasses cookies, Christmas cookies, chewy, spiced, ginger, from scratch