SUNNY'S GINGER MOLASSES COOKIES
Steps:
- Blend the wet: In a stand mixer with the paddle attachment or in a large bowl using a hand mixer on medium, blend the sugar and butter until lighter in color and fluffy. Add the molasses and ginger and blend until smooth. Then add in the egg and blend until incorporated.
- Add the dry: In a large bowl, whisk together the flour, baking powder and pumpkin pie spice. Reduce the mixer speed and add the flour mixture in 3 parts, slowly blending and scraping the sides of the bowl to include all the dough. Refrigerate for 30 minutes.
- Roll, bake and top: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment. Pour enough sugar into a small bowl to dust the cookies (about 1/3 cup).
- Using a small melon baller or ice scream scoop, make 24 balls of cookie dough and roll each in the sugar to coat on all sides. Place the balls on the prepared baking sheets 1 inch apart and gently press each down.
- Bake until the bottoms and edges are browned slightly, about 12 minutes; remove from the oven and immediately push a ginger candy in the center of each cookie so that it cools with it locked in place. Slide the cookies off the sheet by pulling the parchment paper off the sheet and onto a cooling rack. Cool before serving. Store in an airtight container for up to 6 days.
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.
MOLASSES GINGER SCONES
These rich, gingery scones are delicious plain, but for a real treat, serve them with a bit of jam or lemon curd.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 10 to 12
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees. Lightly butter a baking sheet and set aside.
- Twice sift together flour, sugar, baking powder, ground ginger, and salt. Cut in butter by hand or with a pastry blender until mixture resembles coarse meal. Stir in chopped candied ginger.
- Beat together egg, molasses, and cream. Make a well in the center of dry ingredients and pour in egg mixture. Stir lightly with a fork just until dough comes together. Turn out onto a lightly floured surface and knead a few times to mix well, but do not overwork dough.
- Pat dough into a rectangle or circle about 3/4 inch thick. Cut into 2 1/2-inch triangles with a floured knife or into shapes with floured cookie cutters.
- Transfer to prepared baking sheet. Brush scone tops with beaten egg and sprinkle with sugar. Bake 12 to 15 minutes, or until an even golden brown. Cool on wire racks.
GRANDMA'S® MOLASSES GINGER COOKIES
Soft and chewy ginger cookies that will have everyone asking for more. Recipe courtesy of Sue Hoagland.
Provided by Grandma's Molasses
Categories Desserts Cookies Molasses Cookie Recipes
Time 8h30m
Yield 48
Number Of Ingredients 12
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.
Nutrition Facts : Calories 109.6 calories, Carbohydrate 17.9 g, Cholesterol 13.6 mg, Fat 4 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 2.5 g, Sodium 47.2 mg, Sugar 11.1 g
MOLASSES-GINGER CRISPS
Boasting three kinds of ginger (ground, crystallized, and fresh), these crispy cookies are packed with flavor. They pair perfectly with our Espresso Ice Cream. Martha made this recipe on Martha Bakes episode 1105.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 8 dozen
Number Of Ingredients 11
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.
CHEWY GINGER MOLASSES COOKIES RECIPE BY TASTY
Cookies with crisp edges, soft middle, and rich, spiced flavor that stays fresh for days.
Provided by Tasty
Categories Bakery Goods
Time 2h10m
Yield 12 servings
Number Of Ingredients 12
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!
Nutrition Facts : Calories 280 calories, Carbohydrate 39 grams, Fat 12 grams, Fiber 0 grams, Protein 3 grams, Sugar 19 grams
A+ MOLASSES GINGER SNAPS
Ginger snaps are sometimes hard, flat dry things albeit with great flavor, but Colin's mom knows what she is doing. Hers are super chewy and soft, baked in balls of dough rather than flat cookies. Giving everyone a a run for the money in the best cookie in the world contest and, in this case, I got the recipe. Yep, there it is, the much maligned but delicious dirty little secret of foodies everywhere. Crisco. Huge thanks to Mrs. MacLauchlan (and her son Colin!) for sharing her secret.
Provided by Chef Lanibobonnie
Categories Dessert
Time 35m
Yield 36-48 cookies, 18-24 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients together at one time with your hands. Form into balls and roll in sugar. Place 2 inches apart on lightly greased cookie sheets. Bake at 375* for 8--10 minute For a chewy cookie, bake the minimum amount of time.
- Makes 3--4 dozen.
Nutrition Facts : Calories 187.7, Fat 9, SaturatedFat 2.3, Cholesterol 10.3, Sodium 135.6, Carbohydrate 25.5, Fiber 0.5, Sugar 13.7, Protein 1.8
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
HONEY AND MOLASSES GINGERSNAPS
Full of holiday flavor thanks to honey and molasses, these easy baked gingersnap cookies make a great gift or party dessert.
Provided by michellekb
Categories Desserts Cookies Gingersnap Recipes
Time 40m
Yield 48
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line 2 large baking sheets with parchment paper.
- Combine flour, 1 1/2 teaspoons cinnamon, ginger, baking soda, and salt in a bowl.
- Beat white sugar, butter, and egg together in a large bowl with an electric mixer at medium speed until fluffy, about 2 minutes. Add molasses and honey and beat for 1 minute. Slowly beat in flour mixture to combine.
- Combine turbinado sugar and remaining 1 1/2 teaspoons cinnamon in a shallow bowl.
- Roll dough into balls using a rounded teaspoon. Roll each in cinnamon-sugar mixture and place on the prepared baking sheets.
- Bake in the preheated oven until golden, about 10 minutes. Cool for 1 minute, then transfer to wire racks to finish cooling.
Nutrition Facts : Calories 79.6 calories, Carbohydrate 12.6 g, Cholesterol 11.5 mg, Fat 3 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 1.9 g, Sodium 53.7 mg, Sugar 7.6 g
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