Ginger Molasses Rose Cookies Recipe – Easy Holiday Baking

Last Updated on 2 months by Neha Deshmukh

Ginger Molasses Rose Cookies Recipe – Easy Holiday Baking

Hey everyone! If you’re anything like me, the holidays just feel more special with a little baking. And these Ginger Molasses Rose Cookies? They’re my go-to. I first made them a few years ago for Diwali, and they were such a hit – the warm spices and delicate rose flavor are just magical. They’re surprisingly easy to make, and the aroma that fills your kitchen is absolutely divine. Let’s get baking!

Why You’ll Love This Recipe

These aren’t your average cookies. The combination of rich molasses, warming spices, and a hint of rose water creates a flavor profile that’s both comforting and sophisticated. They’re perfect for gifting, sharing with family, or just enjoying with a cup of chai. Plus, they look absolutely beautiful! These cookies are relatively easy to make, even for beginner bakers.

Ingredients

Here’s what you’ll need to create these delightful cookies:

• 1 cup (120g) all-purpose flour
• ½ teaspoon (2.5g) salt
• ½ + ¼ teaspoon (3g + 1.25g) baking soda
• 1 teaspoon (5g) ground ginger
• ½ teaspoon (2.5g) ground cinnamon
• ½ teaspoon (2.5g) ground nutmeg
• ¼ teaspoon (1.25g) ground cloves
• ⅛ teaspoon (0.6g) black pepper
• ½ cup (113g) butter, softened
• ½ cup (100g) white sugar
• ¼ cup (60ml) molasses
• 1 large egg
• 2 cups (240g) confectioners’ sugar
• 1 tablespoon (15ml) meringue powder
• 4 tablespoons (60ml) water
• 2-3 drops rose water

Ingredient Notes

Let’s talk about a few key ingredients! Molasses is the star here – it gives these cookies that deep, rich flavor and chewy texture. I prefer dark molasses for a bolder taste, but light molasses works well too.

Now, rose water. Don’t skip it! It adds such a delicate floral note that complements the spices beautifully. You can find it at most Indian grocery stores or online. A little goes a long way, so start with 2 drops and add more to your liking.

And the spices? Oh, the spices! Ginger, cinnamon, nutmeg, cloves, and a tiny pinch of black pepper create a warming blend that’s perfect for the holidays. Spice blends can vary regionally in India – some families add cardamom or even a touch of star anise. Feel free to experiment and make it your own!

Step-By-Step Instructions

Alright, let’s get baking!

1. Mix the dry ingredients: In a medium bowl, whisk together the flour, salt, baking soda, ginger, cinnamon, nutmeg, cloves, and black pepper. Set aside.
2. Cream the butter and sugar: In a separate bowl, cream together the softened butter and sugar until light and fluffy. An electric mixer makes this much easier, but you can definitely do it by hand!
3. Add the egg and molasses: Beat in the egg, then gradually add the molasses, mixing until well combined.
4. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms. Don’t overmix!
5. Chill the dough: Wrap the dough in plastic wrap and chill for at least 2 hours, or preferably overnight. This is crucial for preventing the cookies from spreading.
6. Preheat and roll: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the dough to about ¼-inch (6mm) thickness.
7. Cut out shapes: Use cookie cutters to cut out your desired shapes.
8. Chill cutouts: Place the cutouts on baking sheets lined with parchment paper and chill for another 10 minutes. This helps them hold their shape.
9. Bake: Bake for 8-12 minutes, or until the edges are golden brown.
10. Cool: Let the cookies cool completely on a wire rack.
11. Make the icing: While the cookies are cooling, prepare the royal icing. In a bowl, whisk together the confectioners’ sugar, meringue powder, water, and rose water until smooth.
12. Decorate: Pipe the icing onto the cooled cookies and let it dry completely before serving or storing.

Expert Tips

• Don’t skip the chilling time! It really makes a difference in the texture and shape of the cookies.
• Use parchment paper to prevent sticking.
• For a cleaner look, dip your finger in water and gently smooth out any rough edges on the icing.

Variations

• Vegan Adaptation: Substitute the butter with a vegan butter alternative and the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water).
• Gluten-Free Adaptation: Use a 1:1 gluten-free flour blend. Bob’s Red Mill 1-to-1 Baking Flour works well. You might need to add a little extra liquid if the dough seems too dry.
• Spice Level Adjustment: If you prefer a milder flavor, reduce the amount of ginger and cloves. For a spicier kick, add a pinch of cayenne pepper!
• Festival Adaptations: These cookies are perfect for any celebration! For Christmas, use festive cookie cutters like stars and trees. For Diwali, decorate with traditional Indian motifs. For Eid, consider adding a sprinkle of edible silver leaf.

Serving Suggestions

These cookies are delicious on their own, but they also pair beautifully with a warm cup of masala chai or a glass of milk. They make a lovely addition to a holiday dessert platter or a thoughtful gift for friends and family.

Storage Instructions

Store the decorated cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 2 months.

FAQs

What is the best way to chill the cookie dough?

Wrap it tightly in plastic wrap and flatten it into a disc. This helps it chill evenly.

Can I make the dough ahead of time? How long will it keep?

Yes! You can make the dough up to 3 days in advance. Just store it in the refrigerator, tightly wrapped.

What is the purpose of rose water in these cookies? Can I substitute it?

Rose water adds a delicate floral aroma and flavor. If you can’t find it, you can substitute it with a teaspoon of orange blossom water, but the flavor will be slightly different.

How do I prevent the cookies from spreading while baking?

Chilling the dough is key! Also, make sure your oven is properly preheated.

What is the best way to store decorated cookies?

Store them in a single layer in an airtight container, separated by parchment paper to prevent the icing from sticking.

Can I freeze these cookies? Both baked and unbaked?

Yes! Baked cookies can be frozen for up to 2 months. Unbaked cookie dough can also be frozen – just shape them into discs before freezing.