Dovetail Bakerys Chewy Ginger Molasses Cookies Recipes

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CHEWY GINGER MOLASSES COOKIES



Chewy Ginger Molasses Cookies image

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

1 1/2 cups unsalted butter, softened to room temperature (not melted*)
1 cup granulated (white) sugar
1 cup packed brown sugar
1/2 cup unsulphured molasses
2 eggs
4 1/2 cups (639 grams) all-purpose flour
4 teaspoons baking soda*
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon salt

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.

GRANDMA'S® MOLASSES GINGER COOKIES



Grandma's® Molasses Ginger Cookies image

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

1 ½ cups sugar, plus more for sprinkling
2 sticks butter, softened
¾ cup Grandma's® Original Molasses
1 egg
1 teaspoon Spice Islands® Pure Vanilla Extract
3 cups flour, plus more for dusting
1 teaspoon Clabber Girl® Baking Soda
1 teaspoon Clabber Girl® Baking Powder
1 teaspoon Spice Islands® Ground Nutmeg
1 teaspoon Spice Islands® Ground Cloves
1 tablespoon Spice Islands® Ground Ginger
1 tablespoon Spice Islands ® Ground Saigon Cinnamon

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



Chewy Ginger Molasses Cookies image

Molasses adds sweetness to these cookies and gives chewiness to every bite. Eat at least one warm right off the cooling rack with a tumbler of cold milk.

Provided by Food Network Kitchen

Categories     dessert

Time 15m

Yield Makes: about 2 dozen

Number Of Ingredients 10

2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon fine salt
1 stick (4 ounces) unsalted butter, at room temperature
1 cup sugar, plus more for rolling
1/3 cup molasses
1 large egg

Steps:

  • Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
  • Whisk the flour, ginger, cinnamon, baking soda, cloves and salt together in a medium bowl. Set aside.
  • Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed until well combined, about 3 minutes. Add the molasses and egg and beat until lighter in color, about 3 minutes. Add the flour mixture and mix on low until well blended.
  • Using a tablespoon, form the dough into 1-inch balls and roll in sugar. Place each ball 2 inches apart on the prepared baking sheets. Bake until golden and crackled, 12 to 15 minutes; the cookies will still be a little soft. Baking these in 3 batches one sheet at a time gets you the nice, crackly top. The second sheet of cookies can stay on the counter until ready to bake. Form the remaining dough, roll the balls in sugar and place on the now cooled first baking sheet. Allow the cookies to cool for 5 minutes on the baking sheet, and then remove to a rack to cool completely.

DOVETAIL BAKERY'S CHEWY GINGER MOLASSES COOKIES



Dovetail Bakery's Chewy Ginger Molasses Cookies image

Try this vegan recipe from Oregon, your tongue will forever thank you! With ginger, orange zest and molasses...yummm! Try it, your tongue will forever thank you. From Morgan Grundstein-Helvey, Dovetail Bakery and posted in Oregon Live(hosted by The Oregonian)

Provided by Sharon123

Categories     < 60 Mins

Time 35m

Yield 2 1/2 dozen

Number Of Ingredients 11

3 cups all-purpose flour (may replace 1/2 cup of the flour with whole wheat flour)
2 1/4 teaspoons baking soda
2 tablespoons ground ginger
1/2 teaspoon ground allspice
1/4 cup chopped crystallized ginger
1 cup Earth Balance margarine (Original Buttery Spread- 79 percent vegetable oil)
1 1/2 cups sugar (divided)
2 grated oranges, zest of
2/3 cup blackstrap molasses
1 1/2 teaspoons egg substitute (Ener-G)
36 fresh blueberries (optional)

Steps:

  • Heat oven to 350 degrees and line 2 baking sheets with parchment paper. In a medium bowl, sift together the flour, baking soda, ground ginger, allspice and crystallized ginger; set aside. In a mixing bowl, beat the Earth Balance spread, 1 cup sugar, orange zest and molasses until well incorporated, 30 to 45 seconds at medium speed if you're using an electric mixer. Add the egg replacer and mix to incorporate, scraping down the sides of the mixing bowl. Add the flour mixture and mix until well incorporated.
  • Pour the remaining ½ cup sugar into a small bowl. Shape 2-tablespoon portions of dough into balls and place in the bowl with the sugar. Roll the dough balls around until they're completely coated. Place on baking sheets about 3 inches apart. If using, place a fat blueberry in the middle of each cookie. Bake for 10 to12 minutes or until they have all puffed up and are starting to look crackly. Cool for 10 minutes on the baking sheet, then transfer to a cooling rack and cool completely.
  • To get ahead for the holidays: These cookies are great for potlucks, thank-you gifts and last-minute guests. The dough freezes well, so it's a great thing to keep on hand during the holiday season. The easiest way to keep this dough is to scoop it out into 2 tablespoon-sized balls, freeze on a baking sheet, then wrap thoroughly in plastic and keep frozen. You can bake these directly from the freezer without defrosting by tossing them in sugar and baking for 15 to 20 minutes, or until puffed and crackly.

Nutrition Facts : Calories 1287.5, Fat 1.8, SaturatedFat 0.4, Sodium 1177.6, Carbohydrate 304.9, Fiber 4.7, Sugar 170.3, Protein 16.2

CHEWY GINGER-MOLASSES COOKIES



Chewy Ginger-Molasses Cookies image

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

3/4 cup unsalted butter, melted, cooled
3/4 cup packed dark brown sugar
1 egg
3/4 cup mild molasses
3 cups all-purpose flour
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup granulated sugar
2 tablespoons coarsely chopped crystallized ginger

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

CHEWY GINGER MOLASSES COOKIES RECIPE BY TASTY



Chewy Ginger Molasses Cookies Recipe by Tasty image

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

2.25 cups all-purpose flour
2 teaspoons baking soda
1.5 teaspoons ground ginger
1 teaspoon cinnamon
.5 teaspoon ground cloves
.5 teaspoon kosher salt
.75 cup unsalted butter
.5 cup granulated sugar
.5 cup packed brown sugar
.5 cup unsulphured molasses
1 egg large egg
raw sugar

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

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