The gentle sweetness of these chewy gingerbread biscuits will satisfy your sweet taste. Roll them in sparkling sugar, adorn with royal icing or white chocolate, or just leave them simple! Add sprinkles for a festive touch! Add these to your collection of Christmas cookies.
- Tough to name, easy to make
- How to make ginger molasses cookies
- Why put molasses in cookies?
- Different ways to decorate these cookies
- Adding white chocolate
- How long do ginger molasses cookies last?
- Can I freeze ginger molasses cookies?
- Chewy Ginger Molasses Cookies
- What makes the cookies chewy?
- What is the difference between molasses cookies and ginger cookies?
- Which molasses is best for ginger cookies?
- What is the difference between gingerbread and ginger molasses cookies?
- What flour is best for chewy cookies?
- What is the secret to making cookies soft?
- Why are my ginger cookies so hard?
- Why not use blackstrap molasses in cookies?
- Why did my molasses cookies come out hard?
- Why didn t my ginger molasses cookies crack?
Tough to name, easy to make
Have you ever had soft ginger molasses cookies (or Maine molasses cookies)? They may sound similar, but they are not. These are thinner and chewier, whereas others are more mushy and cakey.
I debated the following names for these cookies:
- I couldn’t name these ginger snap cookies since they are everything but snappy.
- And I suppose I could call them gingerbread cookies, but it conjures up images of small gingerbread guys in my head.
And I didn’t want to simply call them chewy ginger cookies since it would make the molasses feel excluded and unhappy.
I recalled hearing about old-fashioned ginger molasses cookies, and these are definitely the most similar. So I went for Chewy Ginger Molasses Cookies.
Nevertheless, to be honest, the taste is more important than the name.
This recipe for ginger molasses cookies is fantastic since the fragrance isn’t overpowering as gingerbread can be while baking; it’s really rather subtle, which I enjoy.
I’m one of those individuals who dislikes the smell of gingerbread, even when it’s done well.
The molasses helps to temper the ginger flavor, so you won’t feel like you’re living inside a gingerbread mansion when you prepare them. If that is what you are searching for, I can’t say I blame you. A home constructed entirely of cookies and candies. Please sign me up.
- In a medium mixing bowl, combine the dry ingredients.
- Beat the wet ingredients in a large mixing basin with a stand or hand mixer (aff link).
- Add the dry ingredients to the wet and blend on low speed.
- Scoop out even quantities of dough using a tiny cookie scoop (aff link) and refrigerate in the fridge for 1-2 hours (this helps develop the flavors and prevents them from spreading too much)
- Bake for approximately 10 minutes at 350°F, then set aside to cool so you don’t burn your tongue!
The actual prep time is just around 15 minutes, however the chilling takes the longest. Don’t miss it! I guarantee it will be worthwhile.
or brown sugar for it fully, but it does help lessen the quantity of each of those components that you require. Molasses is fantastic because it has a distinct taste, but it also functions as a liquid sweetener (to a degree). You can’t merely change granulated and fine since it increases moisture.
I intended to put the findings through three separate tests:
- Some King Arthur Flours Sparkling White Sugar was rolled in.
- Some granulated sugar, rolled
- Some people are fully nude.
Below are the outcomes of each:
sparkling sugar rolled
The cookies rolled in sparkling white sugar were my favorite in terms of flavor since I like the crunch they produce, albeit they were the most challenging to photograph. They’re so sparkling that my camera can’t keep up!
Granulated sugar rolled
The cookies rolled in granulated sugar were gently sweet (and photographed well). I believe they would make a good balance for someone who doesn’t have a sweet taste.
There is no sweet covering at all.
The nude cookies were easy to make, and the delightfully imperfect cracks on top captivated me. I like a bit more sweetness, but these would satisfy any ginger and molasses fan.
They are also excellent for decorating!
Adding white chocolate
For fun, I dipped a few in white chocolate! Just melt the white chocolate according to the package directions, then dip the cookies into the white chocolate and arrange them on wax paper to harden.
Instead, throw the white chocolate in a piping bag and drizzle it over the cookies.
I also like to add a few festive sprinkles.
You may keep them at room temperature for 3-4 days or in the fridge for up to 1 week in an airtight container.
Yep! You might even store them for up to 3 months in a freezer-safe container or bag.
Take a closer look at that chewy deliciousness. The exterior of the cookies will be crinkled and firm, but the interior will be soft and chewy. And, to be honest, regardless of taste, it is the shape of my favorite cookies.
Yeah, yes, yeah. That’s the real deal.
Chewy Ginger Molasses Cookies
- ✓ Read the recipe beginning to end
- ✓ Check oven calibration
- ✓ Check expiration dates
- ✓ Properly measure ingredients
- ✓ Check butter temperature
- blending bowls
- Mixing Stand
- Hand held mixer
- Scooping cookies
- Baking pans
- Paper made with parchment (precut)
- Silicone nonstick mat
- Cooling racks made of wire
- 2 cups plain flour
- 2 tbsp baking soda
- 1 teaspoon cinnamon powder
- 1 teaspoon ginger powder
- 1 tsp ground cloves
- 1 tsp salt
- softened room temperature cupunsalted butter
- a cup of granulated sugar
- a cup of light brown sugar
- 1 room temperature egg
- For rolling, use sparkling sugar or granulated sugar (optional)
- 4 teaspoon clove powder, pinch salt
2 teaspoon ginger powder 1
In a medium mixing bowl, combine the flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
2 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract
- a cup of molasses
1 egg, 2 cup light brown sugar 14 cup unsalted butter, 12 cup granulated sugar 1
In a large mixing basin, cream together the butter, granulated sugar, and brown sugar on medium speed with a stand or hand mixer until light and fluffy. Beat in the egg and molasses on medium speed until incorporated.
- Beat in the flour mixture a bit at a time on low speed until mixed.
- Scoop out even amounts of dough with a tiny cookie scoop and roll each in sugar. Put each ball on a baking sheet or dish lined with parchment paper, cover with plastic wrap, and refrigerate for 1-2 hours.
Granulated sugar or sparkling sugar?
- Preheat the oven to 350°F and prepare two baking pans with parchment paper or nonstick silicone mats.
- Place the dough on the prepared baking sheets, about 1 inch apart. To allow yourself plenty of space, I suggest completing 9 cookies per baking sheet.
- Bake for 10 minutes on the center rack, one sheet at a time, or until the tops have just begun to crack. If you want these cookies to be less chewy, keep them in for a minute or two longer. Remove from the oven and rest for a few minutes on the baking sheets before transferring to wire racks to cool fully.
- After totally cold, dip in white chocolate and top with sprinkles if desired before serving.