Crispy Ginger Molasses Cookies Recipes

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.

CRISPY GINGER MOLASSES COOKIES RECIPE

Steps:

• Set a rack in the upper third of your oven and preheat to 350°F.
• Place 1.5 sticks softened unsalted butter and 1 cup white granulated sugar in a mixing bowl and beat on medium speed for 5 minutes.
• If using a stand mixer, in the meantime whisk 2 cups all-purpose flour, 2 teaspoons baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, 2 teaspoons ground ginger, ½ teaspoon ground cloves, and 1 pinch ground black pepper together in a separate bowl.
• Once the butter and sugar has been mixing for 5 minutes, add the egg and mix until smooth. Stop the mixer and scrape down the sides. Add half of the flour mixture and mix on low until combined. Add 1/3 cup molasses and ½ teaspoon vanilla extract and mix until combined. Stop the mixer again and scrape down the sides. Then add the remaining flour and mix on low to combine. Use a spatula to make sure there isn't any unmixed flour on the bottom of the bowl.
• If the mixture is too soft to roll into balls, cover it and place in the refrigerator for about 30 minutes. Otherwise, set aside while you whisk together ¼ cup white granulated sugar and ½ teaspoon ground cinnamon together in a small bowl.
• Using a medium cookie scoop (or about 1.5 Tablespoons), scoop out dough and roll into balls between the palms of your hand. Roll each ball into the cinnamon sugar mixture and then place on a baking sheet lined with parchment paper or a silpat. Leave 3 inches between the cookies. I bake 6 to 8 cookies at a time on a half sheet.
• Bake for 11 - 13 minutes to achieve a cookie that is crisp on the edges and softer and chewy in the center. Mine were perfect at 12 minutes but all ovens differ. Bake 1 to 2 minutes longer for a crispier cookie.
• Cool cookies on the baking sheet on a cooling rack. Store in an airtight container or bag.

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.

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 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!

CRISPY GINGERSNAPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream the shortening and sugar. Add the egg and beat until light and fluffy, then stir in the molasses. In a separate bowl, mix together the flour, baking soda, salt, ginger and cinnamon. Add to the egg mixture and stir until well blended. Roll bits of dough into 1 inch balls. Dip each ball in sugar and place on cookie sheet, sugared side up about 2 inches apart.
• Bake for 10 to 12 minutes, until cookies have spread and tops have cracked. Let cool on wire rack.

MOLASSES - GINGER CRISPS

Steps:

• Preheat oven to 350°F Sift together flour, ground ginger, baking soda and salt. Set aside.
• Beat butter and sugar toether with an electric mixer on medium-high speed until pale and fluffy. Beat in egg and egg yolk, then the grated ginger and crystallized ginger. Reduce speed to low. Add flour mixture in 3 additions, alternating with molasses. beat until well-done. Shape teaspoons of dough into balls, and roll in sanding sugar. Space 2-inches apart on parchment-lined baking sheets.
• Bake until cookies are flattened and edges are dark golden brown 12-14 minutes. Let cool on sheets 5 minutes, then transfer to wire racks to cool completely. Cookies can be stored in airtight containers for up to 2 days or frozen for up to 1 month.

MOLASSES-GINGER CRISPS

Steps:

• Preheat oven to 350 degrees. In a medium bowl, whisk together flour, ground ginger, baking soda, and salt.
• In the bowl of a mixer fitted with the paddle attachment, beat butter and granulated sugar on medium-high speed until pale and fluffy. Beat in egg and egg yolk, crystallized ginger, and grated ginger. Reduce speed to low. Beat in flour mixture in three additions, alternating with molasses, beginning and ending with flour mixture and beating until combined after each addition. Cover; refrigerate until firm, at least 1 hour.
• Using a 1-teaspoon ice cream scoop, scoop dough into rounded teaspoons onto parchment-lined baking sheets. Refrigerate until firm, about 30 minutes. Roll dough into balls; coat with sanding sugar. Place 12 balls onto each parchment-lined sheet, spacing 2 inches apart.
• Bake, rotating sheets halfway through, until cookies are flat and edges are dark golden brown, 12 to 14 minutes. Let cool 5 minutes on sheets, then transfer to wire racks and let cool completely. Cookies can be stored in airtight containers at room temperature up to 2 days or frozen up to 1 month.