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.
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
DIABETIC CHEWY MOLASSES GINGER COOKIES
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
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.
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
CHEWY MOLASSES GINGER COOKIES
This recipe was featured in an email today from the www.sparkrecipes.com website. "At only 50 calories a piece these soft cookies are sure to please!"
Provided by senseicheryl
Categories Dessert
Time 1h8m
Yield 4 dozen cookies, 48 serving(s)
Number Of Ingredients 10
Steps:
- Beat the butter on medium-high speed in a large mixing bowl for 2 minutes.
- Beat in the brown sugar.
- Add the molasses, ginger and cinnamon; mix thorougly. Add the egg. Mix in as much of the flour & wheat flour as you can with the electric mixer. Stir in any remaining by hand.
- Refrigerate for 1 hour.
- Heat oven to 350 degrees. Spray 3-4 cookie sheets with non-stick cooking spray.
- Shape into 1 inch balls, roll in granulated sugar mixed with cinnamon.
- Place 2 inches apart on prepared baking sheets.
- Bake for 8-12 minutes, until cookies are set and tops crack.
Nutrition Facts : Calories 53.8, Fat 1.4, SaturatedFat 0.8, Cholesterol 7.3, Sodium 14.5, Carbohydrate 9.7, Fiber 0.3, Sugar 5.4, Protein 0.7
DOVETAIL BAKERY'S CHEWY GINGER MOLASSES COOKIES
Try this vegan recipe from Oregon, your tongue will forever thank you! With ginger, orange zest and molasses...yummm! Try it, your tongue will forever thank you. From Morgan Grundstein-Helvey, Dovetail Bakery and posted in Oregon Live(hosted by The Oregonian)
Provided by Sharon123
Categories < 60 Mins
Time 35m
Yield 2 1/2 dozen
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees and line 2 baking sheets with parchment paper. In a medium bowl, sift together the flour, baking soda, ground ginger, allspice and crystallized ginger; set aside. In a mixing bowl, beat the Earth Balance spread, 1 cup sugar, orange zest and molasses until well incorporated, 30 to 45 seconds at medium speed if you're using an electric mixer. Add the egg replacer and mix to incorporate, scraping down the sides of the mixing bowl. Add the flour mixture and mix until well incorporated.
- Pour the remaining ½ cup sugar into a small bowl. Shape 2-tablespoon portions of dough into balls and place in the bowl with the sugar. Roll the dough balls around until they're completely coated. Place on baking sheets about 3 inches apart. If using, place a fat blueberry in the middle of each cookie. Bake for 10 to12 minutes or until they have all puffed up and are starting to look crackly. Cool for 10 minutes on the baking sheet, then transfer to a cooling rack and cool completely.
- To get ahead for the holidays: These cookies are great for potlucks, thank-you gifts and last-minute guests. The dough freezes well, so it's a great thing to keep on hand during the holiday season. The easiest way to keep this dough is to scoop it out into 2 tablespoon-sized balls, freeze on a baking sheet, then wrap thoroughly in plastic and keep frozen. You can bake these directly from the freezer without defrosting by tossing them in sugar and baking for 15 to 20 minutes, or until puffed and crackly.
Nutrition Facts : Calories 1287.5, Fat 1.8, SaturatedFat 0.4, Sodium 1177.6, Carbohydrate 304.9, Fiber 4.7, Sugar 170.3, Protein 16.2
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #preparation #for-large-groups #hand-formed-cookies #desserts #cookies-and-brownies #number-of-servings #4-hours-or-less
You'll also love