Soft And Chewy Molasses Gingerdoodle Cookies Food

CHEWY GINGER MOLASSES COOKIES

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.

SOFT AND CHEWY MOLASSES GINGERDOODLE COOKIES

Steps:

• Cookies - To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, and beat on medium-high speed until creamed and well combined, about 4 minutes. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, cream of tartar, and beat on low speed until just combined, about 45 seconds. Using a medium 2-inch cookie scoop, form two tablespoon mounds (I made 20). Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. The dough is soft, mushy, limp, and isn't suitable for baking until it's been chilled. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading. Preheat oven to 350F, line baking sheets with Silpats, or spray with cooking spray; set aside. Cinnamon-Sugar Coating - Add sugar and cinnamon to a small bowl and stir to combine. Roll each mound of dough through the coating, liberally coating all sides. After all mounds have been coated, I like to go back and double-dip each mound to get an extra-thick coating. Place coated mounds on baking sheets, spaced at least 2 inches apart (I bake 8 cookies per sheet). Bake for about 8 to 9 minutes, or until edges have set and tops are have crackled; don't overbake for soft cookies (I bake mine 8 to 8 1/2 minutes and they're extremely soft and a touch underdone but firm up in time; for crispier cookies, bake longer). Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be st

SOFT AND CHEWY MOLASSES COOKIES

Steps:

• In a large bowl, cream butter and 1 cup sugar. Blend in molasses and egg. Combine flour, baking soda, cinnamon, ginger and cloves; add to creamed mixture. Mix until well blended. , Shape dough into 1-1/4-in. balls. Roll balls in remaining sugar. Place on greased baking sheets. Press flat with a fork. Bake at 350° about 10-12 minutes or until set.