CHEWY GINGER MOLASSES COOKIES
These Chewy Ginger Molasses Cookies are easy to make, super-soft and chewy, and irresistibly delicious. Feel free to halve this recipe if you would like a smaller batch!
Provided by Ali
Time 25m
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt. Set aside.
- Using a separate mixing bowl, either with a stand mixer or a hand mixer, cream together the softened butter and sugars on medium-high speed until the mixture is light and fluffy and a pale yellow color, about 2 minutes, scraping down the sides occasionally as needed. Mix in the eggs (one at a time) and molasses, and beat on medium-low speed until each is combined. Gradually add in the dry ingredient mixture and beat until it is evenly incorporated.
- Transfer the dough to an airtight container and refrigerate for at least 2 hours, or until the dough is completely chilled.
- Preheat oven to 350°F. Line a sheet pan with parchment paper; set aside.
- Roll the dough into small balls, about 1-inch in diameter. Fill a separate small bowl with sugar, and roll each ball in the sugar until it is completely coated. Place dough balls on the prepared baking sheet.
- Bake for about 8-10 minutes, until the cookies begin to slightly crack on top. (They will crack more while cooling.) Remove from the oven and let cool for 4-5 minutes. Then transfer the cookies to wire racks to cool completely.
- Serve warm and enjoy, or store in a sealed container for up to 4 days. Or freeze for up to 3 months.
CHEWY GINGER COOKIES
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Sift the flour, ground ginger, baking soda, cinnamon, salt, and allspice together into a mixing bowl; stir.
- Beat sugar and butter with an electric mixer in a large bowl until smooth and creamy. Beat egg and molasses into creamed butter mixture. Gradually stir flour mixture into butter mixture until just coming together into a batter. Gently fold crystallized ginger through the batter.
- Roll rounded teaspoon-sized amounts of dough into small balls between your hands and place onto ungreased baking sheets about 2 inches apart.
- Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on baking sheets for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 167.9 calories, Carbohydrate 24.4 g, Cholesterol 27.6 mg, Fat 7.3 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 4.5 g, Sodium 239.4 mg, Sugar 12.9 g
GRANDMA'S® MOLASSES GINGER COOKIES
Soft and chewy ginger cookies that will have everyone asking for more. Recipe courtesy of Sue Hoagland.
Provided by Grandma's Molasses
Categories Desserts Cookies Molasses Cookie Recipes
Time 8h30m
Yield 48
Number Of Ingredients 12
Steps:
- In a large bowl, whip together sugar, butter, molasses, egg, and vanilla. Mix in flour, baking soda, baking powder, and spices until dough comes together. Wrap well and refrigerate overnight.
- Preheat the oven to 350 degrees F.
- Roll cookie dough into 1-inch balls and roll in sugar to coat. Arrange on rimmed baking sheets. Bake for 15 minutes.
Nutrition Facts : Calories 109.6 calories, Carbohydrate 17.9 g, Cholesterol 13.6 mg, Fat 4 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 2.5 g, Sodium 47.2 mg, Sugar 11.1 g
CHEWY GINGER MOLASSES COOKIES RECIPE BY TASTY
Cookies with crisp edges, soft middle, and rich, spiced flavor that stays fresh for days.
Provided by Tasty
Categories Bakery Goods
Time 2h10m
Yield 12 servings
Number Of Ingredients 12
Steps:
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, granulated sugar, and brown sugar. Mix on medium-high speed until light and fluffy, about 3 minutes. Add the molasses and mix on medium-high speed until well combined. Add the egg and continue mixing until incorporated, about 2 minutes.
- Reduce the speed to low and gradually add the dry ingredients. Mix until evenly incorporated.
- Transfer the dough to an airtight container and refrigerate for 1 hour, or until chilled.
- Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
- Use an 2 ounce scoop to portion the cookies onto the baking sheet, spacing evenly. Freeze for 10 minutes.
- Fill a small bowl with raw sugar, then roll each dough ball in the sugar until completely coated. Return to the baking sheet.
- Bake the cookies for 8-10 minutes, until they begin to crack slightly on top. Remove from the oven and let cool for 4-5 minutes, then transfer to a wire rack to cool completely..
- Enjoy!
Nutrition Facts : Calories 280 calories, Carbohydrate 39 grams, Fat 12 grams, Fiber 0 grams, Protein 3 grams, Sugar 19 grams
GINGER MOLASSES COOKIES RECIPE
Chewy in the center, crispy on the edges, and perfectly spiced, these gingerbread cookies are certain to become a new holiday favorite.
Provided by Jessie Sheehan
Categories Dessert
Time 1h57m
Number Of Ingredients 13
Steps:
- Gather the ingredients.
- Preheat the oven to 350 F. Line 2 cookie sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and white pepper, if using.
- In a large bowl, whisk together the melted butter and sugar until smooth.
- Add the egg and yolk one at a time, whisking after each addition.
- Add the vanilla and molasses and whisk until smooth.
- Add the dry ingredients to the wet ingredients and gently fold with a flexible spatula to combine. Place the dough in the refrigerator until it has a scoopable texture, or about 20 to 30 minutes.
- Scoop the dough into 1 1/2 tablespoon balls using a small ice cream scoop or measuring spoons.
- Roll each ball in granulated sugar and place on the prepared cookie sheets, about 12 balls per sheet. Place the sheets in the freezer to firm up for about 30 minutes to an hour. This will prevent the cookies from spreading when baked.
- Roll the cookie balls in granulated sugar again for extra sparkle. Bake for about 12 minutes until the tops are cracked and the cookies are slightly puffy. Once removed from the oven, flatten each cookie lightly with a spatula. Serve warm or cold.
Nutrition Facts : Calories 186 kcal, Carbohydrate 25 g, Cholesterol 51 mg, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, Sodium 189 mg, Sugar 14 g, Fat 9 g, UnsaturatedFat 0 g
CHEWY GINGERBREAD MOLASSES COOKIES
These cookies are what Christmas tastes like! This recipe makes a fairly big batch, which is perfect for sharing with friends and guests. If you like thick chewy cookies, it will make about 48. If you like them smaller or thin, it would be most practical to make a half batch, or you'll be cutting out cookies for the whole day! The prep time listed is approximate because the time involved is proportionate to the size of your cookies. You can also prepare the dough ahead of time, freeze it, then bake them later.
Provided by Entropy
Categories Dessert
Time 1h15m
Yield 48-100 Cookies, 48 serving(s)
Number Of Ingredients 9
Steps:
- Place margarine in large mixing bowl; soften it in a microwave for a few seconds.
- Cream sugar and margarine; add molasses and water.
- Combine flour, baking soda, ginger, cinnamon, and allspice.
- Add to the mixing bowl; mix together.
- Let dough cool, covered, in freezer for at least one hour.
- Preheat oven to 325 degrees Fahrenheit.
- Roll out dough; cut out with cookie cutters.
- If the cookies are thin, bake for 6 minutes.
- If cookies are thick, bake for 8 minutes.
- Cookies will appear slightly underbaked but that's what makes them taste so good and chewy!
- Cool cookies on a wire rack.
- These cookies stand their own without frosting, but if you want to frost them, mix a cup of powdered sugar with a little water to make frosting. Draw a few accent lines or dots on the cookies.
Nutrition Facts : Calories 101.7, Fat 2, SaturatedFat 0.4, Sodium 64.5, Carbohydrate 19.6, Fiber 0.5, Sugar 8.1, Protein 1.4
BIG SOFT GINGER COOKIES
These are just what they say: big, soft, gingerbread cookies. They stay soft, too. My oldest son's favorite.
Provided by AMY1028
Categories Desserts Cookies Spice Cookie Recipes
Time 50m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
- In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
Nutrition Facts : Calories 142.8 calories, Carbohydrate 21.1 g, Cholesterol 7.8 mg, Fat 6 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 147 mg, Sugar 11.4 g
DIABETIC CHEWY MOLASSES GINGER COOKIES
These cookies are every bit as hearty and spicy as their original counterparts, but the fat and the calories have been reduced.
Provided by Annacia
Categories Dessert
Time 1h35m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 12
Steps:
- Spray cookie sheet with nonstick spray; set aside.
- In a large mixing bowl, beat the margarine with an electric mixer on medium to high speed for 30 seconds.
- Add the brown sugar, baking soda, ginger, and 1/2 teaspoon cinnamon; beat until combined.
- Beat in Eggbeaters and molasses.
- Beat in as much of the all-purpose and whole wheat flour as you can with the mixer.
- Stir in any remaining flour with a wooden spoon.
- Cover and chill in the refrigerator for 1 hour.
- Shape dough into 1-inch balls.
- Combine the granulated Splenda and 1 teaspoon cinnamon.
- Roll balls in Splenda-cinnamon mixture.
- Place 2 inches apart on prepared cookie sheet.
- Bake in a preheated 350F oven for 10 to 11 minutes or until set and tops are cracked.
- Remove from cookie sheet.
- Cool on a wire rack.
- Makes about 4 dozen.
CHEWY GINGER COOKIES
These moist, delicious ginger cookies have an old-fashioned appeal that'll take you back to Grandma's kitchen. I'm never surprised when these treats quickly disappear from my cookie jar.-Bernice Smith, Sturgeon Lake, Minnesota
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 4 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream shortening and 1 cup sugar until light and fluffy. Beat in the egg, molasses and vanilla. Combine dry ingredients; add to creamed mixture and mix well. , Roll into 1-in. balls; roll in remaining sugar. Place 1-1/2 in. apart on ungreased baking sheets. , Bake at 375° for 10 minutes or until lightly browned. Remove to wire racks. Store in an airtight container.
Nutrition Facts : Calories 73 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 53mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
CHEWY GINGER-MOLASSES COOKIES
This comes from Cooking Pleasures magazine. These use melted butter and brown sugar to make them chewy, crystallized ginger to add depth and have a quartet of spices especially for true spice lovers. The dough needs to refrigerate for 1 hour before baking, so keep that in mind. I included to refrigeration time in the cook time.
Provided by the_cookie_lady
Categories Dessert
Time 1h15m
Yield 18 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 375 degrees farenheit. Line 3 baking sheets with parchment paper.
- In medium bowl, whisk together melted butter and brown sugar. Whisk in egg and molasses until well blended. In another medium bowl, whisk together all remaining ingredients except sugar and crystallized ginger. Stir into butter mixture. Cover and refrigerate at least 1 hour.
- Meanwhile, place sugar and crystallized ginger in food processor; pulse until finely ground. Pour into small bowl.
- Working with one-third of the dough at a time (keep remaining dough refrigerated), use a #16 ice cream/cookie scoop or a 1/4 cup measure to scoop dough. Roll into 1 3/4-inch balls. Lightly roll and press each ball in crystallized ginger mixture; place on baking sheets, leaving about 3 inches between cookies. Gently flatten into 2 1/4-inch rounds.
- Bake 12 to 15 minutes or until just golden brown around edges but still slightly soft. Remove from oven; immediately slide parchment paper onto wire racks to cool.
Nutrition Facts : Calories 236.2, Fat 8.2, SaturatedFat 5, Cholesterol 32.1, Sodium 149.1, Carbohydrate 38.6, Fiber 0.8, Sugar 19.5, Protein 2.6
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