Gingersnap cookies are a house favorite. So when I presented this tasty molasses spice cookies variation to my husband, I wasn’t too surprised when he finished the whole box in one afternoon!

I love making Christmas cookies and every year it is one of my favorite parts of Christmas. I tend to make the same things year after year so this year, I decided to add some new cookie recipes to my repertoire. I also decided to do a new and cute cookie packaging idea for each one as well.
This cookie came out of my favorite baking cookbook, you cannot go wrong with a Dorie recipe. It was a request from my husband. His favorite cookie is called a Spiced Moravian cookie from Salem Baking in Winston-Salem, North Carolina. This cookie is a paper-thin spice cookie that I could never duplicate. They are so thin that I have never understood how they are not more fragile than they are. But this cookie is very close in taste. Coincidentally, one of my favorite cookies is a gingersnap that you can only buy in the late summer and fall in the Northeast. I cannot remember what they are called, but they have a very distinct orange and black box. I love them. These are very similar in taste as well but are softer. So what am I trying to say? These are the best spice cookies that I have ever put in my mouth. Everybody wins.
Molasses Spice Cookies Ingredients //
- 2 1/3 cups flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground allspice
- pinch of freshly grated black pepper
- 1 1/2 sticks room temperature butter
- 1 cup packed brown sugar
- 1/2 cup molasses
- 1 egg
- 1/2 cup sugar for rolling

How to Make // The Steps
Step 1:
Cream together the butter, brown sugar, and molasses. Beat for 2 minutes on medium speed. Scrape the sides frequently.

Step 2:
Add the egg and beat for another minute.

Step 3:
In another bowl, whisk together the dry ingredients.

Step 4:
Add the dry ingredients to the butter mixture. Mix just until the flour is incorporated. Do not over-beat the dough.

Step 5:
Divide the dough in half and wrap it in plastic wrap.

Step 6:
Chill the dough for 30 minutes in the freezer or at least an hour in the refrigerator. Line your cookie sheets with parchment paper.

Step 7:
Scoop out some dough and roll it into a ball.

Step 8:
Roll the dough in sugar.

Step 9:
Dip the glass in sugar and use the bottom to flatten out your cookies.

Step 10:
I cannot help myself, even though they were already rolled in sugar, I still sprinkled them with some sanding sugar. If I had my way, everything would have a sprinkling of sanding sugar on it.

Step 11:
Bake in a preheated 350-degree oven for 12 to 14 minutes. The tops will “feel set to the touch” according to Dorie. Cool on a rack.
How to Package Your Spice Cookies //

I used a 4×4 Kraft paper box lined with parchment paper. I love Kraft paper. It is more interesting than plain white and you can do a million things with it. I got this box at Michaels. Fill with cookies.

I cut two strips of scrapbook paper and using glue dots, wrapped them around the box.

I attached a cute tag and that was it. It took about 5 minutes from start to finish. I had everything that I needed in my scrapbook stash.

Pretty cute huh?


Molasses Spice Cookies
Molasses Spice Cookies - Soft and chewy molasses cookies are a holiday staple.
Ingredients
- 2 1/3 cups flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground allspice
- pinch of freshly grated black pepper
- 1 1/2 sticks room temperature butter
- 1 cup packed brown sugar
- 1/2 cup molasses
- 1 egg
- 1/2 cup sugar for rolling
Instructions
- Cream together the butter, brown sugar, and molasses. Beat for 2 minutes on medium speed. Scrape the sides frequently.
- Add the egg and beat for another minute.
- In another bowl, whisk together the dry ingredients.
- Add the dry ingredients to the butter mixture. Mix just until the flour is incorporated. Do not over-beat the dough.
- Divide the dough in half and wrap it in plastic wrap.
- Chill the dough for 30 minutes in the freezer or at least an hour in the refrigerator. Line your cookie sheets with parchment paper.
- Scoop out some dough and roll it into a ball.
- Roll the dough in sugar.
- Dip the glass in sugar and use the bottom to flatten out your cookies.
- I cannot help myself, even though they were already rolled in sugar, I still sprinkled them with some sanding sugar. If I had my way, everything would have a sprinkling of sanding sugar on it.
- Bake in a preheated 350 degree oven for 12 to 14 minutes. The tops will “feel set to the touch” according to Dorie. Cool on a rack.
Nutrition Information:
Amount Per Serving: Calories: 0Total Fat: 0g
Leen
Friday 8th of April 2011
Hi,
I would like to kbow how many cups is 1 1/2 sticks room temperature butter because the size of the stick is different here where i live
bakedbree
Friday 8th of April 2011
A stick of butter is 8T. or 1/2 cup.
Lisa (With Style and Grace)
Sunday 26th of December 2010
I made your molasses spice cookies and they were amazing! I plan to post my photos on my blog soon and will be sure to link back to your site - Thank you for sharing this recipe & Merry Christmas!
bakedbree
Monday 27th of December 2010
Great! Can't wait to see your post.
Tiffany
Sunday 19th of December 2010
Yum-- thanks for the recipe and idea. Just made these to go in some of my hubbies office gifts. They are so simple and yummy and well the sprinkling sugar makes the cookie. They are not have as pretty without it! Thanks so much. Have a Merry Christmas!
bakedbree
Wednesday 22nd of December 2010
My pleasure Tiffany!
Valérie
Friday 5th of November 2010
Hello, I've just visited your website and I'd really want to try everything... Just a "stupid" question, but I'm from Belgium and we are not used to prepare cookies for Xmas... Are you preparing all these cookies to offer them at Xmas, will they conserve (if not eated ;o) Or are all these just try to make your choice? Thanks for your answer...
Valérie (from belgium)
bakedbree
Saturday 6th of November 2010
Most of these I have given away already and made for the blog event. But at this point, I would freeze them to serve at Christmas. And, no question is stupid, so ask away.
Annie Brazeal
Sunday 24th of October 2010
Hi Bree...I'm a friend of Nicole Fields. I just wanted to tell you that I made these cookies with my kids, and we loved them! Everyone was oohing and ahhing as we took bite after bite. Our little neighbor friend adored them too. Thank you for sharing such yummy recipes!
bakedbree
Sunday 24th of October 2010
My pleasure, I am so glad that you liked them. I love that cookie.