Does anyone else feel like November is just going by too fast? Next thing you know, Christmas will be here! I feel like I’m behind on putting Christmas decorations up. So far, I just have my front entry way decorated, but I haven’t had time to put my wreath up on the front door or put up my Christmas tree. I have it written down in my to do list, but I keep on putting it off day after day. The goal is to get all the decorations up before the end of the month!
The baby is down for her morning nap, so I have a couple hours. Instead of putting up the tree though, I’m in the mood to make some cookies. With Christmas around the corner, I’ve decided to make some Ginger Molasses Cookies. I’m hoping that the smell and taste of these cookies will get me in the holiday mood and give me some motivation to put up the Christmas tree. These cookies are deliciously soft and chewy and are my personal favourite. My husband still prefers my Snickerdoodles over these ones, but too bad for him.
Oh, let’s talk about wine pairings! There are a couple of types of wines that would go very well with these ginger molasses cookies. For all you white wine lovers out there, a nicely chilled German Riesling would pair well with the spicy notes of the ginger in this cookie. My personal favourite is the Dr. Loosen Riesling. For all the red wine lovers, the bright acidity of a Pinot Noir would pair well with the richness of the molasses in this cookie. I haven’t found a Pinot Noir that I absolutely love yet though – anyone have any recommendations?
Give this recipe a try and please send me your Pinot Noir recommendations!
Ginger Molasses CookiesPrint Recipe
- 2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground ginger
- 3/4 cup unsalted butter, softened
- 3/4 cup white sugar
- 1 large egg
- 1/4 cup molasses
- White sugar to roll the cookies in
Line a large baking sheet with parchment paper and set aside.
In a medium bowl, whisk together the dry ingredients - flour, baking soda, salt, cinnamon, cloves, and ginger. Set aside.
In a large bowl, beat together the butter and white sugar for 2-3 minutes until light and creamy. I used my hand mixer. Add the molasses and egg, and beat for another 2-3 minutes.
Stir in the dry ingredients and mix until combined.
Refrigerate the dough for about 20 minutes or pop the bowl in the freezer for 10 minutes. (I usually take this time to clean up the kitchen a bit and preheat the oven to 375 degrees F).
Roll the dough into 1-inch balls and roll the balls in the white sugar. Space the balls about an inch apart on the cookie sheet and bake in the 375 degree oven for 12-15 minutes.
Cool the cookies completely and enjoy!