Ginger Molasses Cookies with Pumpkin Spice Milk

Name: Ginger Molasses Cookies with Pumpkin Spice Milk
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 18
Cuisine: American
Ingredients: ⅓ cup Molasses; ½ cup (1 stick) [Organic Valley® Salted Butter], softened; ½ cup granulated sugar, plus more for dusting; ½ cup brown sugar; 1 [Organic Valley® Large Egg]; 2 cups flour; 2 teaspoons baking Soda; 2 teaspoons ground ginger; 1 teaspoon cinnamon; ½ teaspoon allspice; ½ teaspoon table salt; [Organic Valley® Whole Milk], for serving; 1 tablespoon pumpkin puree; Pinch of pumpkin pie spice

From a charming coastal town just outside of Boston, Kate chronicles her personal adventures in entertaining, home cooking, DIY projects, and motherhood. Her goal is to make life entertaining!

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Ginger Molasses Cookies stacked on top of each other.

Chewy ginger molasses cookies are one of the most underrated cookies. They pack so much flavor into each bite, and the spiced notes of ginger and cinnamon make them the perfect seasonal treat. Eat these with a tall glass of pumpkin spice milk for a perfect pairing.

Featured in:How to Mail Holiday Cookies and Milk Santa’s Favorite Milk and Cookie Pairings

15 min Prep8 min Cook23 min Total

15 min Prep•8 min Cook•23 min Total

18 Servings

15 min Prep8 min Cook23 min Total

15 min Prep•8 min Cook•23 min Total

18 Servings

Featured in:

How to Mail Holiday Cookies and Milk Santa’s Favorite Milk and Cookie Pairings

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Ingredients

⅓ cup Molasses
½ cup granulated sugar, plus more for dusting
½ cup brown sugar
2 cups flour
2 teaspoons baking Soda
2 teaspoons ground ginger
1 teaspoon cinnamon
½ teaspoon allspice
½ teaspoon table salt
1 tablespoon pumpkin puree
Pinch of pumpkin pie spice

Directions

Preheat oven to 350 F. Line a large rimmed baking sheet with parchment paper.
In a large bowl, beat molasses, softened butter, white and brown sugar and egg until combined.
In a medium bowl, whisk together flour, baking soda, ground ginger, cinnamon, allspice and salt, then fold into wet ingredients until combined.
Roll heaping tablespoons of the dough into balls, dunk in granulated sugar, and place on the lined baking sheet about 2 inches apart.
Bake for 8 to 9 minutes; remove and let cool for 10 minutes before transferring to wire racks to cool completely.
Serve with a glass of pumpkin spice milk: Scoop about a tablespoon of pumpkin puree in the bottom of a glass, fill with milk and top with a shake of pumpkin pie spice. Stir before serving.

Directions

Cooking Mode

Prevent your screen from going dark as you follow along.

Preheat oven to 350 F. Line a large rimmed baking sheet with parchment paper.
In a large bowl, beat molasses, softened butter, white and brown sugar and egg until combined.
In a medium bowl, whisk together flour, baking soda, ground ginger, cinnamon, allspice and salt, then fold into wet ingredients until combined.
Roll heaping tablespoons of the dough into balls, dunk in granulated sugar, and place on the lined baking sheet about 2 inches apart.
Bake for 8 to 9 minutes; remove and let cool for 10 minutes before transferring to wire racks to cool completely.
Serve with a glass of pumpkin spice milk: Scoop about a tablespoon of pumpkin puree in the bottom of a glass, fill with milk and top with a shake of pumpkin pie spice. Stir before serving.