SOFT AND CHEWY MOLASSES GINGER COOKIES (NO CHILL)
These soft and chewy molasses ginger cookies have the perfect balance of spice. They are our favorite holiday cookies and will soon become your as well!
Provided by Chahinez
Categories Dessert
Time 25m
Number Of Ingredients 12
Steps:
- First, start by preheating the oven to 350F, then line a large baking sheet with parchment paper and set aside.
- In a medium bowl, mix the flour, baking soda, cinnamon, ground ginger, ground cloves, and the salt and set aside.
- In a large mixing bowl, cream the butter, brown sugar, and granulated sugar until light and cream. Add in the egg, and the molasses and mix again until well incorporated. Add in the flour mixture and gently fold until the flour disappears completely.
- Using a small cookie scooper, scoop out ginger molasses cookie balls and roll them in the 1/4 cup granulated sugar. Place the cookie dough balls on the prepared baking sheet making sure to leave at least 1-inch of space between each cookie (they will spread!) and bake in the preheated oven for 10 minutes.
- Pull the cookies out of the oven and let them cool down on the baking sheet for 15-20 minutes before transferring them to a cooling rack. They will be a little bit on the softer side right out of the oven but will continue baking as they cool.
- Serve and enjoy!
Nutrition Facts : Calories 136 kcal, Carbohydrate 20 g, Protein 1 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 7 mg, Sodium 194 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
BEST EVER GINGER MOLASSES COOKIES (BETTER THAN STARBUCKS!)
These Best Ever Ginger Molasses Cookies are crispy on the outside, chewy on the inside and perfectly flavoured with ginger!
Provided by Chrissie Baker (thebusybaker.ca)
Categories Dessert
Time 1h20m
Number Of Ingredients 11
Steps:
- Add the butter to the bowl of your stand mixer fitted with the paddle attachment. Cream the butter on medium high speed until it is soft and creamy and the colour begins to turn pale (use a hand mixer if you wish).
- Add the sugar and beat on medium high speed for 2 minutes, scraping down the sides of the bowl a few times.
- Beat in the eggs on medium high speed one at a time, scraping down the bowl after each addition.
- Beat in the molasses and scrape down the bowl to ensure everything is evenly combined.
- In a separate bowl, combine the flour, baking soda, grated ginger, cinnamon, cloves and salt. Whisk these ingredients together to they're combined and dump the mixture into the bowl of the stand mixer with the butter mixture.
- Combine the butter mixture and the dry ingredients on low speed just until no streaks of flour remain. You'll have to scrape down the sides of the bowl a few times to make sure everything is incorporated.
- Cover the dough with plastic wrap and chill in the fridge for one hour.
- After one hour has passed, preheat your oven to 350 degrees Fahrenheit.
- Remove the dough from the fridge and shape it into about 36 balls with your hands, rolling each ball of dough in the white sugar and placing it on a baking sheet prepared with some parchment paper. Remember to space the cookies out appropriately...this recipe makes about 3 dozen cookies so you'll likely need to bake 3 or more sheets of cookies.
- Bake each sheet of cookies for 10-11 minutes at 350 degrees Fahrenheit.
- When you remove the baking sheet from the oven, let the cookies cool on the baking sheet until they've cooled almost completely. This will help them achieve that soft and chewy texture as they continue to bake on the inside even after they've been removed from the oven.
Nutrition Facts : ServingSize 1 serving, Calories 175 kcal, Carbohydrate 27 g, Protein 2 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 26 mg, Sodium 160 mg, Fiber 1 g, Sugar 16 g
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.
BEST EVER CHEWY GINGER MOLASSES COOKIES
Miryam's original cookies
Time 30m
Yield 16-18 cookies
Number Of Ingredients 0
Steps:
- Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper. In a mixing bowl beat the sugar, oil, egg and molasses until combined. Add flour, baking soda, cinnamon, cloves, nutmeg, and ginger, and combine the mixture with a rubber spatula. Scoop the dough with 2 spoons onto the baking sheets making sure to leave some room as they will expand during baking. Flatten them lightly with your fingers. Bake for 10-12 minutes. Let the cookies cool on the sheets for 2-3 minutes and transfer them to wire racks to cool. Note: If you use the 2 cups of whole wheat pastry flour in place of the oat flour you will have to roll out the dough between plastic wrap to 1/4 inch thickness. You will also have to add and extra 2 Tbsp of olive oil to the batter.
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
CHEWY MOLASSES COOKIES
This recipe has been handed down in our family since World War II and it remains a favorite with the grandkids today. Do not substitute anything for the melted shortening; your results will not be as good. If you prefer a crispier molasses cookie, bake one minute longer. These cookies freeze well (if you can keep your family from eating them up first!)
Provided by buckeye1953
Categories Dessert
Time 23m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Melt shortening and allow it to cool.
- In a large bowl, mix together the shortening, sugar, molasses, and egg. Beat well.
- Sift together the flour, baking soda, salt, and spices. Add to shortening/sugar mixture, mix well.
- Chill dough about half an hour or until firm.
- Roll into 1" balls, then roll balls in sugar. Place about 2 inches apart on cookie sheet.
- Bake about 8 minutes at 375 degrees. The edges should be slightly brown. Do not overbake!
- Cool on racks before storing.
Nutrition Facts : Calories 78.3, Fat 3.4, SaturatedFat 0.8, Cholesterol 3.9, Sodium 66.9, Carbohydrate 11.6, Fiber 0.2, Sugar 7.2, Protein 0.7
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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