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Chewy Ginger Molasses Cookies

Chewy Ginger Molasses Cookies

Author: Stephanie Kay

These molasses cookie are soft and chewy and incredibly easy to make. The recipes make two dozen cookies, however, you can easily half or double it to suit your needs.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Cuisine: Vegetarian
  • Diet: Low Calorie
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Ingredients

Instructions

  1. In a large mixing bowl, combine the flour, baking soda, ginger, cinnamon, nutmeg, cloves and salt, and stir to comibne.
  2. In a seperate medium mixing bowl, whisk together the melted butter, brown sugar, molasses and egg.
  3. Transfer the wet ingreidents to the large mixing bowl of the dry ingredients and, using a wooden spoon or spatula, mix the dough until everything is well incorporated.
  4. Transfer the mixture to the fridge and allow to chill for at least 1 hour; this will help to ensure the dough holds and the cookies are more tender.
  5. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  6. Once the dough has chilled, portion it into 1 tablespoon balls and roll until even. Place rolled balls on a baking sheet, flatten gently, and sprinkle with granulated sugar.
  7. Transfer the baking sheet to the oven and allow to bake for 8-10 minutes until cookies are cracked and just set around edges (overbaked cookies won’t be chewy).
  8. Remove cookies from the oven and allow to cool slightly before transfering them to a wire rack to cool completely.
  9. These ginger molasses cookies can be stored in an air-tight container for up to 5 days or frozen for up to 3 months.

Nutrition

Find it online: https://kaynutrition.com/molasses-cookies-ginger-chewy/