There’s no denying the bright fragrance of crackle-topped ultimate ginger cookies wafting from your oven. Laced with cinnamon, nutmeg, ground cloves, molasses, and fresh ginger, these traditional Christmas cookies will find they way straight to your heart!It’s been over half a decade since my pantry has kept the deep, spicy flavor of molasses deep in the darkest pocket of the top shelf. While Costa Rica is a sugar producing nation, most locals scratch their heads in confusion when you ask them where to buy melaza, or molasses, as we call it in English.Imagine my surprise when I spotted an inexpensive bottle of molasses in the natural foods store…. where I’d actually popped in to pick up a travel-size bottle of organic shampoo. Score!
Nine years together. My husband and I recently got away for an anniversary weekend in La Fortuna, near the country’s most popular volcano, Volcan Arenal. We stayed at a fabulous locally-owned hotel a short distance from the town square, where I unassumingly ventured into said natural foods store while Husband browsed the ice creamery next door.If you ever find yourself in Costa Rica, do put La Fortuna on your itinerary. Though my family lives only a few short hours away, we’d only visited once before. There are loads of ways to discover the area. We chose to go take a spa day at the natural hot springs of Tabacón, kayak on Lake Arenal, try the most fabulous authentic cheesecakes I’ve ever tasted in Costa Rica (multiple times), and relax on the porch swings at the hotel chatting up the friendly owners.
When I got home, armed with molasses, it was ginger cookie baking time!Ginger cookies will be set before tonight’s gracious guests, visitors from Mexico, who are sure to appreciate the spicy tone of these magnificently flavorful ginger cookies. After all, these are the people who put hot chilies in their chocolate. To be honest, I wasn’t sure my three children would down these cookies because they’re so gorgeously spicy. Unfortunately for my daydreams of hoarding ginger cookies myself, all three kids loved them.The big, bold flavor punch isn’t the only boast of these from-scratch ginger cookies. They’re cakey- that’s right, cakey! Now, I love me a chewy chocolate chip cookie, but it’s fun to change up the texture with lighter, fluffier, cookies from time to time. They’ll be a standout Christmas cookie for your holiday baking trays!What are we waiting for? Let’s bake!
- 2¼ all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1½ teaspoons ground cloves
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 cup dark brown sugar, lightly packed
- ¼ cup vegetable oil ( I've also used coconut oil here)
- ⅓ cup unsulfured molasses
- 1 egg, at room temperature
- 11/2 tablespoons freshly grated ginger
- Preheat oven to 350F.
- In a large bowl, whisk together flour, sofa, spices, and salt. Set aside.
- In the bowl of an electric mixer beat brown sugar, oil, and molasses on medium speed for 5 minutes.
- Add the egg and beat one minute. Scrape down the bowl and beat another minute.
- On low, add the dry ingredients to the wet just until combined. Add in ginger and mix to combine.
- Using a cookie scoop or tablespoons, scoop out cookies onto lined baking sheets. Sprinkle with granulated sugar and bake 13 minutes. Cool 2 minutes on the baking sheet before placing ginger cookies on a cooling rack.
More Christmas cookies you’ll love!
Happy holiday baking from my kitchen to yours!