Best Dovetail Bakerys Chewy Ginger Molasses Cookies Recipes

DOVETAIL BAKERY'S CHEWY GINGER MOLASSES COOKIES

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.

CHEWY GINGER MOLASSES COOKIES

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

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.

CHEWY MOLASSES GINGER COOKIES

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.

GINGER MOLASSES COOKIES

Steps:

• Cream butter and sugars together until nice and fluffy, scraping down sides of bowl as needed.
• Add egg, vanilla, & molasses and beat.
• In a separate bowl combine flours, baking soda, salt, cinnamon, black pepper and cloves.
• Combine wet ingredient mix with dry ingredient mix until well combined.
• Place remaining 1/3 cup granulated sugar in shallow bowl. Scoop dough with small cookie scoop. Form into balls and roll in sugar. Place them on an ungreased baking sheets, spacing them about 2 inches apart. Bake for 10-13 minutes. You want to slightly under cook them, or they become quite hard. Let them cool on baking pan for about 3 minutes. Remove, from pan and let cook on a wire rack. These freeze well and pack well for shipping also the recipe is fine doubled.

CHEWY GINGER MOLASSES COOKIES RECIPE BY TASTY

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!

CHEWY CHOCOLATE-GINGERBREAD COOKIES

Steps:

• Line two baking sheets with parchment. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and grated ginger until lightened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
• In a small bowl, dissolve baking soda in boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap. Refrigerate until firm, 2 hours or overnight.
• Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on prepared baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes, rotating halfway through. Let cool on sheets 5 minutes, then transfer cookies to a wire rack and let cool completely. Cookies are best the day they are made but can be stored in an airtight container at room temperature up to 5 days.