Best 2 Chewy Ginger Molasses Cookies Recipes

Are you ready for a baking experience that will satisfy your cravings for chewy, gingerbread-flavored treats? In this comprehensive guide, we present a collection of the best chewy ginger molasses cookies recipes that will delight your taste buds and fill your home with an enticing aroma. Whether you prefer a classic, straightforward recipe or something unique with a twist, our selection offers a variety of options for bakers of all skill levels. Get ready to embark on a sweet journey as we explore the world of chewy ginger molasses cookies, and discover the secrets to creating the perfect batch of these delectable treats.

Let's cook with our recipes!

CHEWY GINGER MOLASSES COOKIES

Chewy Ginger Molasses Cookies image

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

Ingredients

2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon fine salt
1 stick (4 ounces) unsalted butter, at room temperature
1 cup sugar, plus more for rolling
1/3 cup molasses
1 large egg

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.

DIABETIC CHEWY MOLASSES GINGER COOKIES

Diabetic Chewy Molasses Ginger Cookies image

These cookies are every bit as hearty and spicy as their original counterparts, but the fat and the calories have been reduced.

Provided by Annacia

Categories Dessert

Time 1h35m

Yield 4 dozen, 48 serving(s)

Number Of Ingredients 12

Ingredients

nonstick cooking spray
1/3 cup margarine, softened (not spread or tub product)
1/3 cup Splenda brown sugar blend, packed
1 teaspoon baking soda
1 teaspoon ground ginger (or to taste)
3/4 teaspoon ground cinnamon (or to taste)
1/4 cup Egg Beaters egg substitute
1/4 cup dark molasses
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/4 cup Splenda granular
1 teaspoon ground cinnamon

Steps:

Spray cookie sheet with nonstick spray; set aside.
In a large mixing bowl, beat the margarine with an electric mixer on medium to high speed for 30 seconds.
Add the brown sugar, baking soda, ginger, and 1/2 teaspoon cinnamon; beat until combined.
Beat in Eggbeaters and molasses.
Beat in as much of the all-purpose and whole wheat flour as you can with the mixer.
Stir in any remaining flour with a wooden spoon.
Cover and chill in the refrigerator for 1 hour.
Shape dough into 1-inch balls.
Combine the granulated Splenda and 1 teaspoon cinnamon.
Roll balls in Splenda-cinnamon mixture.
Place 2 inches apart on prepared cookie sheet.
Bake in a preheated 350F oven for 10 to 11 minutes or until set and tops are cracked.
Remove from cookie sheet.
Cool on a wire rack.
Makes about 4 dozen.

Tips:

Use high-quality ingredients: The better the ingredients, the better the cookies will be. Use real butter, molasses, and spices.
Chill the dough before baking: This will help the cookies keep their shape and prevent them from spreading too much.
Don't overmix the dough: Overmixing will make the cookies tough. Mix just until the ingredients are combined.
Bake the cookies at the right temperature: The cookies should be baked at a moderate temperature (350°F) for 10-12 minutes, or until they are just set.
Let the cookies cool completely before storing: This will help them keep their shape and prevent them from becoming sticky.

Conclusion:

These chewy ginger molasses cookies are a classic holiday treat that everyone will love. They are easy to make and can be stored for up to a week. Enjoy!