Chewy Ginger Molasses Cookies
Ingredients
- 2¼ cups all purpose flour (281 grams)
- 1½ teaspoons baking soda
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- 12 tablespoons unsalted butter room temperature
- ¼ cup granulated sugar
- ½ cup brown sugar packed
- ⅓ cup unsulphured molasses
- 1 egg room temperature
- 2 teaspoons vanilla paste
- 3 ounces dark chocolate chips
- ½ teaspoon coconut oil
- crystallized ginger
Want to save this recipe?
Instructions
- Combine the dry ingredients in a medium bowl and set aside.2¼ cups all purpose flour, 1½ teaspoons baking soda, 1½ teaspoons ground cinnamon, ½ teaspoon ground ginger
- Cream the butter and the sugars until light and fluffy, mix for 2 minutes.12 tablespoons unsalted butter, ¼ cup granulated sugar, ½ cup brown sugar
- Add the molasses, egg and vanilla and mix until well combined. This will take a little longer to get it evenly mixed.⅓ cup unsulphured molasses, 1 egg, 2 teaspoons vanilla paste
- Add the dry ingredients to the wet ingredients and stir until well combined.
- Chill the dough for 2 hours.
- Line 2 baking sheets with parchment paper and preheat oven to 350.
- Remove dough from refrigerator and portion dough into 1 ½ tablespoons (35 grams). Roll the dough into slighlty oblong balls and roll in granulated sugar. Place the cookies 2 inches apart and bake on cool cookie sheets one tray at a time. I place 8 cookies on a half sheet pan so they don't touch.
- Bake for 10-12 minutes.
- Remove from oven and invert a funnel or biscuit cutter around the top of each cookie and swirl to create deep crinkles and clean edges.
- Cool cookies completely.
- If wanted you can dip the cookies in chocolate once they are conpletely cooled.Combine dark chocolate and coconut oil in a small bowl and melt at 50% percent power in the microwave for 1 min and stir until smooth. Dip the edge of a cooled cookie in the chocolate and sprinkle with crystallized ginger.3 ounces dark chocolate chips, ½ teaspoon coconut oil, crystallized ginger
Notes
Ingredient Notes:
2.Shape the dough slightly oblong and place it tall-side up on the baking sheet.
3.After baking, swirl a biscuit cutter or funnel around each cookie to tighten the edges and deepen the crinkles.
- Molasses: I use unsulphured molasses for mild molasses flavor with the right amount of sweetness. Blackstrap Molasses is too bitter for this recipe.
- Flour: All-purpose flour is perfect for these cookies. Make sure you spoon and level (or weigh) your flour instead of scooping it up with the measuring cup.
- Spices: Ginger and cinnamon give the perfect holiday flavor. You can swap some of the cinnamon for nutmeg if you want that fall trifecta of flavor.
- Baking Soda: Gives the cookies some height.
- Butter: Room temperature Unsalted butter is best for baking but salted can be used with great results, just omit the additional salt from the recipe.
- Salt: Adds balance to the sweet and spice.
- Egg: Room temperature eggs incorporate more easily with the butter and sugars.
- Sugars: Brown Sugar and white sugar combine to give the cookie its chew. I used dark brown sugar for more molasses flavor, but use what you have on hand.
- Vanilla: I used vanilla paste because I had some on hand, regular vanilla extract works too.
2.Shape the dough slightly oblong and place it tall-side up on the baking sheet.
3.After baking, swirl a biscuit cutter or funnel around each cookie to tighten the edges and deepen the crinkles.
VIDEO
Nutrition
Serving: 1cookieCalories: 156kcalCarbohydrates: 21gProtein: 2gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 22mgSodium: 79mgPotassium: 115mgFiber: 1gSugar: 12gVitamin A: 186IUVitamin C: 0.02mgCalcium: 30mgIron: 1mg
Nutrition info not guaranteed to be accurate.
Did you make this recipe?Tag us on Instagram or leave a comment!