These chewy ginger molasses cookies deliver all the comfy vacation vibes in each tender, spiced chew. They bake up with crackly tops, heat molasses taste, and that excellent chew that retains everybody reaching for only one extra.
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I’ll admit it. These chewy ginger molasses cookies are the crown jewel of my ginger obsession. After sharing my gingerbread latte and traditional gingersnap cookie recipes, I needed to full the ginger trilogy with these beauties.
With an ideal mix of ginger, cinnamon, and blackstrap molasses, each chew warms you from the within out. These cookies are extremely forgiving, too. The dough comes collectively in a single bowl, requires no fancy tools, and may be made forward and frozen for at any time when a craving strikes.
Whether or not you’re baking for the vacations, bringing treats to a cookie change, or just craving one thing cozy on a cold afternoon, these cookies ship consolation in each chew.
Why I like this recipe
- The molasses offers these cookies an nearly caramel-like richness that makes them style indulgent with out being overly candy.
- These cookies freeze exceptionally effectively, so I can all the time have dough prepared for a fresh-baked cookie emergencies.
- I can put together the dough prematurely and preserve it within the fridge, making it excellent for busy vacation baking schedules.
Substances
- Butter & Sugars: unsalted butter, granulated sugar, brown sugar – the creamy, candy base that provides the cookies their tender, chewy texture.
- Molasses & Egg: unsulphured molasses and a room temperature egg – including moisture, depth, and that traditional molasses richness.
- Dry Substances: all goal flour, baking soda, high-quality sea salt – offering construction and serving to the cookies unfold excellent.
- Heat Spices: floor ginger, floor cinnamon, floor cloves – the comfy, aromatic mix that brings the right steadiness of warmth and sweetness.
Step-by-step
- Line a baking sheet with parchment paper and set it apart.
- In a medium bowl, whisk collectively the all-purpose flour, baking soda, ginger, cinnamon, cloves, and high-quality sea salt. Put aside.
- In a separate giant bowl, beat the unsalted butter and sugar till mild and fluffy.
- Combine within the molasses and egg till totally mixed.
- Step by step add the dry combination, stirring simply till every part comes collectively.
- Pour additional granulated sugar right into a shallow dish.
- Use a 1 1/2 tablespoon cookie scoop to portion the dough.
- Roll every dough ball within the sugar, then place them on the ready sheet. Chill the dough for not less than 2 hours.
- As soon as chilled, organize the cookies on the parchment-lined baking sheet with 2–3 inches between every one, then bake for 8–10 minutes.
- Take away from the oven and let the cookies cool on the baking sheet for five minutes.
- Switch the cookies to a wire rack to chill utterly.
Ideas for greatest outcomes
- Be certain that your butter and egg are at room temperature for the smoothest dough.
- Use unsulphured molasses for the perfect taste; sulphured molasses can style bitter.
- Don’t skip the chilling step, because it prevents the cookies from spreading an excessive amount of
- Allow them to cool on the baking sheet for the complete 5 minutes earlier than transferring them.
Storage
Preserve these tender molasses cookies recent by inserting them in an hermetic container at room temperature, the place they’ll keep tender and chewy for as much as every week.
For longer storage, you’ll be able to freeze the baked cookies for as much as 3 months, or freeze the dough to bake recent cookies everytime you like. When able to get pleasure from, merely let the frozen cookies come to room temperature earlier than digging in.
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Description
These chewy ginger molasses cookies deliver all the comfy vacation vibes in each tender, spiced chew. They bake up with crackly tops, heat molasses taste, and that excellent chew that retains everybody reaching for only one extra.
- 3/4 cup unsalted butter, room temperature
- 1/2 cup granulated sugar, plus additional for rolling the cookies
- 1/2 cup brown sugar
- 1/4 cup unsulphured molasses
- 1 giant egg, room temperature
- 2 1/4 cups all goal flour
- 2 teaspoons baking soda
- 2 teaspoons floor ginger
- 1 teaspoon floor cinnamon
- 1/2 teaspoon floor cloves
- 1/4 teaspoon high-quality sea salt
- Line a baking sheet with parchment, and put aside.
- In a medium mixing bowl, whisk collectively all goal flour, baking soda, floor ginger, floor cinnamon, floor cloves, and high-quality sea salt. Put aside.
- In a big mixing bowl, beat collectively unsalted butter and sugar till fluffy.
- Add the molasses and egg, mixing till effectively mixed.
- Slowly add the dry components, mixing till simply mixed.
- Add the additional sugar to a shallow plate.
- Use a 1 1/2 tablespoon cookie scoop to scoop out the dough.
- Roll the dough ball within the sugar, and place the entire cookies onto the parchment lined baking sheet.
- Chill dough balls for not less than 2 hours.
- When able to bake, add cookies to the parchment lined baking sheet, 2-3 inches aside. Transfer the additional cookies to a different parchment lined baking sheet, or a plate if you’ll want to bake the cookies in batches.
- Bake 8-10 minutes.
- Take away the cookies from the oven and permit them to chill for five minutes on the baking sheet.
- Transfer the cookies to a cooling rack to chill utterly.
- Prep Time: 10 minutes
- Cook dinner Time: 8-10 minutes
- Class: Dessert
- Technique: Baking
- Delicacies: American
Diet
- Serving Dimension:
- Energy: 140
- Sugar: 10.9 g
- Sodium: 135.8 mg
- Fats: 6.1 g
- Carbohydrates: 20.1 g
- Fiber: 0.4 g
- Protein: 1.6 g
- Ldl cholesterol: 23 mg
