Ginger Molasses Cookies with Cream Cheese Glaze

Welcome to 12 days of Christmas Cookies, my way of celebrating the holidays by sharing with you all 12 unique yet nostalgic cookie recipes to bake over the holidays. For day 3 I am sharing these soft, perfectly sweet and spicy ginger molasses cookies with a cinnamon cream cheese glaze on top. These cookies are a subtle twist on the classic ginger molasses flavour we all love but with a glaze.

12 Days of Christmas Cookies is inspired by nostalgic, holiday flavours but combined in a way that you hopefully haven’t seen before. Cookies are kind of my thing…. the limits of creativity feel endless when it comes to cookies and I am always so giddy about coming up with a new flavour combination, and so combing my favourite dessert with my favourite holiday just felt fitting! Between December 1st to the 12th you will see 12 completely different cookie recipes, ranging from easy, throw together recipes to recipes with a little more TLC, but something for bakers of every level. A lot of these cookies compliment each other if you want to throw them together in a cookie box to bring in to the office or gift to someone you love. They also all freeze really well if you are like me and would like to get a head start on your Christmas baking early in the month so that you have goodies to pull out on December 21st when you want something sweet but are overwhelmed with beautiful chaos!

All of the cookie recipes you see over the next 12 days are unique recipes that I have created, tested and retested for you to enjoy in your own kitchens. If you do decide to make any of these recipes, please do tag me on socials because I love to see what you come up with!

The Ingredients

For the Cookies

• 1/2 cup butter, unsalted, room temperature
• 1/4 cup brown sugar
• 1/4 cup white sugar
• 1 egg
• 1/4 cup cooking molasses
• 1.5 cups flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ground cloves
• 1 tsp ground ginger
• 1/2 cup sugar and 1 tsp cinnamon to roll cookies in

For the glaze

• 2 cups icing sugar
• 1 tbsp cream cheese
• 2-4 tbsp milk

The Instructions

1. Start by preheating your oven to 350 degrees and grabbing all of your ingredients. Grab a lined cookie sheet for baking too!
2. Cream together your room temperature butter with both sugars in an electric mixer on medium speed until well combined. Once combined well, add in the egg and the molasses and continue to mix until evenly distributed.
3. Combine all of your dry ingredients in a separate bowl, including the flour, baking soda and spices. Gradually add this to the wet mixture until evenly combined.
4. Roll your dough in to 1.5 tbsp balls using your hands. Put your extra white sugar for coating in a bowl with the cinnamon and coat the cookie dough in it by rolling it around.
5. Place 6-8 cookies on a baking sheet at a time and bake for 10 minutes, they do spread so don’t bake too many at a time too close together!
6. While these are cooking, make the glaze! Whisk all ingredients together in a glass bowl until smooth. You want it to be a thin consistency.
7. Once the cookies have cooked, let them cool completely before icing them. I like to drizzle the glaze on with a spoon or you can dip the cookie in to the glaze. Let these sit at room temperature for a few hours for the glaze to harden and set.
8. This recipe makes 1 dozen cookies. Store at room temperature for up to a week in an air tight container or in the freezer for a few months!

Ginger Molasses Cookies with Cream Cheese Glaze

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Prep Time 30 minutes mins

Cook Time 10 minutes mins

Servings: 12 cookies

Ingredients Method

Ingredients

  

For the Cookies

• 1/2 cup butter unsalted, room temperature
• 1/4 cup brown sugar
• 1/4 cup white sugar
• 1 egg
• 1/4 cup cooking molasses
• 1.5 cups flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ground cloves
• 1 tsp ground ginger
• 1/2 cup sugar and 1 tsp cinnamon to roll cookies in

For the glaze

• 2 cups icing sugar
• 1 tbsp cream cheese
• 2-4 tbsp milk

Method

 

1. Start by preheating your oven to 350 degrees and grabbing all of your ingredients. Grab a lined cookie sheet for baking too!
2. Cream together your room temperature butter with both sugars in an electric mixer on medium speed until well combined. Once combined well, add in the egg and the molasses and continue to mix until evenly distributed.
3. Combine all of your dry ingredients in a separate bowl, including the flour, baking soda and spices. Gradually add this to the wet mixture until evenly combined.
4. Roll your dough in to 1.5 tbsp balls using your hands. Put your extra white sugar for coating in a bowl with the cinnamon and coat the cookie dough in it by rolling it around.
5. Place 6-8 cookies on a baking sheet at a time and bake for 10-11 minutes, they do spread so don’t bake too many at a time too close together!
6. While these are cooking, make the glaze! Whisk all ingredients together in a glass bowl until smooth. You want it to be a thin consistency.
7. Once the cookies have cooked, let them cool completely before icing them. I like to drizzle the glaze on with a spoon or you can dip the cookie in to the glaze. Let these sit at room temperature for a few hours for the glaze to harden and set.
8. This recipe makes 1 dozen cookies. Store at room temperature for up to a week in an air tight container or in the freezer for a few months!