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
CHEWY GINGER MOLASSES COOKIES
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
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
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
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 MOLASSES GINGER COOKIES
This recipe was featured in an email today from the www.sparkrecipes.com website. "At only 50 calories a piece these soft cookies are sure to please!"
Provided by senseicheryl
Categories Dessert
Time 1h8m
Yield 4 dozen cookies, 48 serving(s)
Number Of Ingredients 10
Steps:
- Beat the butter on medium-high speed in a large mixing bowl for 2 minutes.
- Beat in the brown sugar.
- Add the molasses, ginger and cinnamon; mix thorougly. Add the egg. Mix in as much of the flour & wheat flour as you can with the electric mixer. Stir in any remaining by hand.
- Refrigerate for 1 hour.
- Heat oven to 350 degrees. Spray 3-4 cookie sheets with non-stick cooking spray.
- Shape into 1 inch balls, roll in granulated sugar mixed with cinnamon.
- Place 2 inches apart on prepared baking sheets.
- Bake for 8-12 minutes, until cookies are set and tops crack.
Nutrition Facts : Calories 53.8, Fat 1.4, SaturatedFat 0.8, Cholesterol 7.3, Sodium 14.5, Carbohydrate 9.7, Fiber 0.3, Sugar 5.4, Protein 0.7
MOLASSES COOKIES
These are my dad's favourite cookies. He says they remind him of the cookies his mom used to make. Chewy and delicious....they scream for an accompanying cold glass of milk or cup of tea. Enjoy!
Provided by Love2Eat
Categories Dessert
Time 40m
Yield 60 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- In a medium size bowl, mix the melted butter, 1 cup of sugar and the molasses.
- Add egg and stir until well mixed.
- In a separtate bowl, mix the flour, ginger, cinnamon, baking soda and salt.
- Gradually add to the butter mixture, stirring until a soft dough is formed.
- Shape the dough into 1-inch balls, then roll each ball in the remaining sugar.
- Bake on an ungreased baking sheet for 10 minutes.
Nutrition Facts : Calories 75.4, Fat 2.8, SaturatedFat 1.7, Cholesterol 10.7, Sodium 46.5, Carbohydrate 12.1, Fiber 0.2, Sugar 7.7, Protein 0.7
DELICIOUS LOW-FAT GINGER MOLASSES COOKIES (HEALTHY!)
This is an adaptation from the 'Joy of Cooking' Recipe. So good! I encourage anyone to try it! Highly spiced and wonderfully soft, as well as low-fat and half whole-wheat!
Provided by I Cant Believe Its
Categories Dessert
Time 30m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F and line the cookie sheet with parchment paper (this keeps the cookies softer).
- Cream the margarine and brown sugar in a large bowl, then stir in the egg whites(beaten) and the molasses and vinegar.
- Sift together remaining ingredients and add to the wet mixture.
- Shape into 24 balls and roll them in the additional granulated sugar. Lightly press them on the cookie sheet.
- Bake for 12 minutes. Let the cookies sit on the pan for about 2 minutes to firm slightly, then slide onto a cooling rack. ENJOY!
- Store these in an airtight container in layers lined with wax paper (prevents sogginess).
Nutrition Facts : Calories 90.2, Fat 2, SaturatedFat 0.3, Sodium 70.8, Carbohydrate 17.1, Fiber 0.7, Sugar 9.3, Protein 1.4
STARBUCKS GINGER MOLASSES COOKIES
These are the the extra large, extra expensive cookies available at Starbucks. This recipe came from www.kitchenlink.com.
Provided by Rachel-Snachel
Categories Drop Cookies
Time 22m
Yield 12 large cookies, 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 375 degrees with the rack in the center. Line 2 baking sheets with parchment paper. Set aside.
- Sift flour, baking soda, salt, cinnamon, ginger, allspice, and cloves into a medium bowl. Set aside.
- Cream the butter and brown sugar in a large mixing bowl with mixer on high speed until light and fluffy, about 1 minute. With mixer on medium speed, beat in the egg and molasses, then increase the speed to high and beat about 1 minute longer, until the mixture no longer looks curdled. Scrape the sides with a rubber spatula several times while mixing.
- Mix in the flour mixture on low speed. The batter will be rather stiff. Place some granulated sugar on a small plate or saucer. Use a 1/4 cup ice cream scoop or a measuring cup to form 1/4-cup portions of dough. (Spray the cup or scoop with the optional non-stick vegetable spray to make it easier to release the dough.) Transfer the dough to your hands and roll each portion into a rough ball, then roll each ball into the sugar. Place six sugared balls on each baking sheet, spacing them evenly, because they will spread during baking.
- Dampen your fingers with water and press down lightly on each cookie to flatten it a little and dampen the top. Refrigerate one filled baking sheet while the other bakes.
- Bake for 12 minutes, or until the cookies have spread and are firm to the touch. Rotate the sheet 180 degrees halfway through the baking time. Remove from the oven and let the cookies cool on the baking sheet.
- Note: This dough can be frozen for slice-and- bake cookies. Just roll into a log 2-1/2 inches thick. Wrap in plastic wrap and then in foil. Can be stored in the freezer up to 6 months.
Nutrition Facts : Calories 284.8, Fat 12.2, SaturatedFat 7.5, Cholesterol 47.9, Sodium 274.7, Carbohydrate 41.4, Fiber 0.8, Sugar 21.8, Protein 3.2
GINGER MOLASSES COOKIES
Delicious Molasses cookies with a great spice to them. Crisp on the outside, soft on the inside. They freeze, travel, & store well. They also work great as a sandwich cookie, if you put a yummy cream cheese frosing between two.
Provided by Ezri_B
Categories Dessert
Time 25m
Yield 24-36 cookies, 24-36 serving(s)
Number Of Ingredients 14
Steps:
- Cream butter and sugars together until nice and fluffy, scraping down sides of bowl as needed.
- Add egg, vanilla, & molasses and beat.
- In a separate bowl combine flours, baking soda, salt, cinnamon, black pepper and cloves.
- Combine wet ingredient mix with dry ingredient mix until well combined.
- Place remaining 1/3 cup granulated sugar in shallow bowl. Scoop dough with small cookie scoop. Form into balls and roll in sugar. Place them on an ungreased baking sheets, spacing them about 2 inches apart. Bake for 10-13 minutes. You want to slightly under cook them, or they become quite hard. Let them cool on baking pan for about 3 minutes. Remove, from pan and let cook on a wire rack. These freeze well and pack well for shipping also the recipe is fine doubled.
Nutrition Facts : Calories 143.6, Fat 6.2, SaturatedFat 3.8, Cholesterol 23, Sodium 160.6, Carbohydrate 21, Fiber 0.8, Sugar 11.3, Protein 1.7
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