GINGER MOLASSES COOKIES
This cookie is for the true spice lover. I just love the smell of the house when they are baking and was so fortunate to be one of my friend Lisa's taste-tester's for this recipe (and of course promptly asked for the recipe). I can't remember how many this makes so yield time is estimated. I generally make my cookies using a smaller cookie scoop so we can enjoy them longer. Oh, and if you don't have a lot of time to make these, you can omit the chilling time and they will still turn out--I'm honestly not sure if I ever chill the dough when I'm making these...rebel, I know. ;-)
Provided by misscrys79
Categories Drop Cookies
Time 1h51m
Yield 24-36 cookies, 12-18 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees. Line 2-3 cookie sheets with parchment paper or silicone mats.Combine the sugar and candied ginger in a food processor and grind until fine.
- Pour into a small bowl and set aside.
- In a medium mixing bowl, wisk together the melted butter and brown sugar. Add the egg and molasses and mix well.
- Combine the flour, baking soda, salt, and spices and sift into the butter mixture, stirring with a wooden spoon or rubber spatula to blend.
- Cover with plastic wrap and chill for at least an hour.
- Using a #20 cookie scoop or a 1/4 cup measure, scoop balls of dough, and gently flatten to form 2-1/2 to 3 inch discs.
- Roll each disc in the ginger sugar, and place on the lined cookie sheet, leaving about 3 inches between each cookie.
- Bake 12-15 minutes, until just golden brown around the edges, but still slightly soft. Do not overbake.
- Remove from the oven and immediately slide the paper or mat onto a metal rack to cool.
- I use a small cookie scoop for these to make smaller (and more!) cookies. Start out baking them for 8 minutes and then adjust the time accordingly.
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Md rabi Md rabi
[email protected]These cookies sound delicious, but I'm on a diet.
Stabularity
[email protected]I'm allergic to molasses, so I can't try this recipe.
Joseph k Kwashie
[email protected]I'm not sure about the combination of ginger and molasses, but I'm willing to give it a try.
Sm Robiul
[email protected]I'm going to try this recipe this weekend. It looks easy enough.
Ehit Asfawp
[email protected]These cookies look delicious, but I don't have time to make them right now.
Tamer Ashraf
[email protected]I would not recommend this recipe to anyone.
Vincent Okemwa
[email protected]These cookies are not worth the time and effort.
Katara
[email protected]I followed the recipe exactly and my cookies turned out dry and crumbly.
Kc Samson
[email protected]These cookies are way too spicy for me.
EVOIX De La Luz
[email protected]Not the best molasses cookies I've ever had, but they're still pretty good.
Baby Boss
[email protected]These cookies are a little too sweet for my taste, but they're still good.
Saul Jan
[email protected]I'm allergic to ginger, so I substituted cinnamon and they still turned out great. Highly recommend!
Naledi Tigele
[email protected]I made these cookies for a bake sale and they sold out in minutes. Everyone loved them!
Michael Yancey
[email protected]These cookies are perfect for a cold winter day. They're warm, spicy, and comforting.
Indra Tamang
[email protected]I'm not a baker, but these cookies were easy to make and turned out great. My family loved them!
Kieanna Gud
[email protected]These cookies were a hit at my holiday party. Everyone raved about how delicious they were.
King Blay
[email protected]Not a fan of ginger, but these cookies were still delicious. The molasses flavor really shines through.
Fahd Almalki
[email protected]I've tried many molasses cookie recipes, but this is by far the best. They're soft, chewy, and bursting with flavor.
Connor Barbour
[email protected]Easy to make, quick to bake, and absolutely delightful to eat. I'll be making these again soon!
Sohail Jamali
[email protected]These cookies turned out absolutely perfect! I love the unique combination of ginger and molasses.