Chewy Ginger Molasses Cookies Recipes

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.

CHEWY GINGER MOLASSES SKILLET COOKIE

Steps:

• Position a rack in the center of the oven and preheat to 375 degrees F. Grease the bottom and sides of a 10-inch cast-iron skillet with 1 tablespoon of the butter. Whisk the flour, ginger, cinnamon, baking soda, cloves and salt together in a medium bowl; set aside.
• Beat the remaining 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 light in color, about 3 minutes. Add the flour mixture and mix on low speed until well combined.
• Use a rubber spatula to scrape the dough into the prepared skillet, gently spreading it to the edges and smoothing the top, then sprinkle with some granulated sugar. Bake until the sides are lightly browned but the center is still quite soft, about 25 minutes. Cool on a wire rack for 15 minutes.
• For the icing: Whisk the confectioners' sugar and 1 tablespoon of the milk together until it is thick and stiff enough to pipe or spread. If the icing is too stiff and dry, slowly drizzle in up to 1 more tablespoon milk to reach the proper consistency. Drizzle, spread or pipe the icing onto the cookie, cut into wedges and serve.

GRANDMA'S® MOLASSES GINGER COOKIES

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.

CHEWY GINGER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sift the flour, ground ginger, baking soda, cinnamon, salt, and allspice together into a mixing bowl; stir.
• Beat sugar and butter with an electric mixer in a large bowl until smooth and creamy. Beat egg and molasses into creamed butter mixture. Gradually stir flour mixture into butter mixture until just coming together into a batter. Gently fold crystallized ginger through the batter.
• Roll rounded teaspoon-sized amounts of dough into small balls between your hands and place onto ungreased baking sheets about 2 inches apart.
• Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on baking sheets for 1 minute before removing to a wire rack to cool completely.

GINGER MOLASSES COOKIES RECIPE

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. Line 2 cookie sheets with parchment paper.
• In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and white pepper, if using.
• In a large bowl, whisk together the melted butter and sugar until smooth.
• Add the egg and yolk one at a time, whisking after each addition.
• Add the vanilla and molasses and whisk until smooth.
• Add the dry ingredients to the wet ingredients and gently fold with a flexible spatula to combine. Place the dough in the refrigerator until it has a scoopable texture, or about 20 to 30 minutes.
• Scoop the dough into 1 1/2 tablespoon balls using a small ice cream scoop or measuring spoons.
• Roll each ball in granulated sugar and place on the prepared cookie sheets, about 12 balls per sheet. Place the sheets in the freezer to firm up for about 30 minutes to an hour. This will prevent the cookies from spreading when baked.
• Roll the cookie balls in granulated sugar again for extra sparkle. Bake for about 12 minutes until the tops are cracked and the cookies are slightly puffy. Once removed from the oven, flatten each cookie lightly with a spatula. Serve warm or cold.

CHEWY GINGERBREAD MOLASSES COOKIES

Steps:

• Place margarine in large mixing bowl; soften it in a microwave for a few seconds.
• Cream sugar and margarine; add molasses and water.
• Combine flour, baking soda, ginger, cinnamon, and allspice.
• Add to the mixing bowl; mix together.
• Let dough cool, covered, in freezer for at least one hour.
• Preheat oven to 325 degrees Fahrenheit.
• Roll out dough; cut out with cookie cutters.
• If the cookies are thin, bake for 6 minutes.
• If cookies are thick, bake for 8 minutes.
• Cookies will appear slightly underbaked but that's what makes them taste so good and chewy!
• Cool cookies on a wire rack.
• These cookies stand their own without frosting, but if you want to frost them, mix a cup of powdered sugar with a little water to make frosting. Draw a few accent lines or dots on the cookies.

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!