Best Soft Ginger Molasses Cookies Food

CHEWY GINGER MOLASSES COOKIES

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 GINGER MOLASSES COOKIES (BETTER THAN STARBUCKS!)

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.

SOFT MOLASSES COOKIES

Steps:

• Cream together shortening and brown sugar.
• Stir in egg and molasses and mix well.
• Fold in dry ingredients and stir.
• Cover and chill till firm (1-2 hours).
• Preheat oven to 350°.
• Roll dough into small balls and roll in white sugar.
• Place on lightly greased cookie sheet.
• Bake at 350° for 9-10 minutes.
• Leave on sheet one minute until set.
• I changed the amount of salt in here. My original recipe calls for 1 tsp of salt but that may be too much for some. A few people have made it as is (the majority) with no complaints on salt, however a few commented it was too much. I think 1/2 tsp can be used with no alterations to the recipe. I will leave it up to you either way you still WIN !

THE BEST SOFT GINGER COOKIES

Steps:

• Combine shortening, sugar, molasses and egg and beat throughly.
• Add baking soda, cinnamon, ginger, and cloves to flour and mix together.
• Gradually add flour mixture to shortening mixture.
• Cover and chill for 1 hour.
• Roll into 1 inch bals and roll in granulated sugar.
• Place on cookie sheet (I like to flatten them slightly with bottom of a glass).
• Bake at 325 for 8 minutes **very important not to over bake or else they won't be soft!**.

CHEWY GINGER MOLASSES COOKIES RECIPE BY TASTY

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!