Ginger Molasses Cookies with White Chocolate and Sprinkles

If you're looking to make these Ginger Molasses Cookies gluten-free, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. For a dairy-free version, replace the butter with coconut oil or a vegan butter alternative. You can also use maple syrup instead of molasses for a different flavor profile.

To keep your Ginger Molasses Cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze the cookies in a freezer-safe bag for up to three months. Just make sure to separate layers with parchment paper to prevent sticking.

Ginger Molasses Cookies pair wonderfully with a variety of holiday treats. Consider adding peppermint bark, chocolate-covered pretzels, or spiced nuts to your dessert platter. A warm cup of spiced chai or hot cocoa also complements the flavors beautifully.

To ensure your Ginger Molasses Cookies are perfectly baked, keep an eye on them while they bake. They should be light brown and still puffed when you take them out of the oven. Remember, they will continue to cook slightly as they cool, so it's better to underbake them slightly than to overbake.

Yes, you can make the dough for Ginger Molasses Cookies ahead of time! After mixing the dough, wrap it tightly in plastic wrap and refrigerate for up to 3 days. You can also freeze the dough for up to 3 months. Just thaw it in the refrigerator before shaping and baking.