This is my last holiday cookie and it’s a really good one! These Soft and Chewy Molasses Spice Cookies have a rich, deep molasses and spice flavor that is perfect for this cold winter weather.

I rolled the balls of dough into some granulated sugar that I mixed with fresh orange zest. When the cookies bake up they develop this frosty looking cracked coating that almost gives them a snow dusted appearance.

The light refreshing touch of orange zest pairs especially well with the deep darker tones of the molasses. The cookies have a crisp edge with a soft, chewy interior. Make sure not to over bake or the cookies will be hard.

Enjoy these cookies with a hot cup of tea or one of the last Gingerbread Lattes of the season! Here is how you can make your own.

You can find the entire recipe here. I added an Orange Essence Sugar Coating to mine. If you want to do the same this is how you make it:


Orange Essence Sugar Coating: In a food processor, process 2/3 cup granulated sugar with the zest of 2 oranges (around 2 tablespoons orange zest). Pulse together until the mixture becomes a pale orange in color.

Transfer sugar to bowl for rolling later. I also added 1 tablespoon of the orange sugar mixture into the cookie dough for a little extra flavor.

Cookie Dough: Pre-heat oven to 375 degrees. Line baking sheet with parchment or silpat and set aside.

If you are not using the Orange Sugar, place 1/2 cup of granulated sugar for rolling in a shallow bowl. Set aside.

In a medium bowl, whisk together flour, baking soda, salt and spices. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment cream together the butter with the sugars (I also added 1 tablespoon of the Orange Essence Sugar) until fluffy.

Add egg yolk and vanilla. Beat until well combined. Add molasses and beat until well combined. Add flour mixture and mix until just incorporated and no pockets of flour are left in the bottom of the bowl.

Using a tablespoon or a #50 scoop, scoop out dough and form into balls. Roll balls in granulated sugar or the Orange Essence Sugar to coat and place on baking sheet. I used a #50 scoop and was able to bake 9 cookies per sheet.

Bake the cookies for 10-11 minutes. Do not overbake (I baked mine for 10 minutes). Let cool on sheet for 5 minutes then transfer to wire rack to cool completely.

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