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In the bowl of a stand mixer, cream together the white sugar, brown sugar, and butter with a paddle attachment. Beat at medium-low speed for 3-5 minutes, or until the mixture is light and fluffy.
Add the molasses in one addition and beat on medium-low speed until it is fully incorporated. Beat in each egg 1 at a time.
In a separate bowl, combine the remaining dry ingredients.
Add the dry ingredients to the wet ingredients in 4-5 additions, blending on low speed until completely incorporated and pausing to scrape down the sides of the bowl with a spatula between additions. The dough should be thick and heavy, but still workable. Chill in the fridge for 1 hour.
After the dough has chilled, preheat the oven to 350 degrees. Using a spoon or melon baller, scoop the dough and roll between your palms into a sphere shape (each cookie should be roughly the size of a golf ball). Try to roll the cookies quickly, so the butter in the batter doesn't begin to melt in your hands. After each cookie is shaped, roll briefly in a small bowl filled with sugar so that the cookie is covered. Place cookies 2 inches apart on a parchment paper-lined baking sheet.
Bake for 8-12 minutes, baking for less time if you like your cookies gooey and soft and for more time if you like them crunchy and snappy. Remove from the oven and let cool for 3-5 minutes before moving with a spatula to a cooling rack. While it is best to let the cookies cool completely before eating them, that hot-from-the-oven meltiness might be worth the risk of burns.
Chewy Molasses Gingersnaps
Consider these cardamom- and ginger-spiced cookies free potpourri for a year-round Christmas effect, as well as the secret weapon at your next seasonal swap.
You can use more robust molasses for a more pronounced flavor, but the normal variety works just fine. And for easy measuring, simply coat your measuring cup with cooking spray before adding the molasses, and it'll pour right out&mdashno scraping required. If your dough is too sticky, try rolling it with slightly damp hands or even chilling the dough for 10 minutes in the refrigerator.
With crumbling edges and buckling soft centers, these are sure to please all cookie camps. The turbinado sugar coating is the perfect finishing touch&mdashthe thick crystals lend the cookies a Pop Rocks-like sensation with every bite.
Whisk the dry ingredients together in a medium bowl.
Add the butter and brown sugar to the bowl of a stand mixer.
Cream the butter and sugar until they're pale and fluffy.
Scrape the edge of the bowl to rescue any stray batter.
Mix in the egg, then pour in the molasses and continue to mix.
Add in a teaspoon of vanilla extract.
Reduce the mixer speed to low, then add the dry ingredients until just combined.
Scrape the paddle to make sure all the dough makes it into the oven.
Roll the dough into 1-inch balls.
Toss the balls in turbinado sugar, which gives the cookies their crunchy coating.
Place the balls on a parchment-lined cookie sheet and press to slightly flatten them.
Bake in a 375º oven for 8 to 10 minutes, until the tops begin to crack and the edges are set.
How to Make Thin & Crispy Gingersnaps
What makes cookies crispy and crackled?
A heavy amount of baking soda interacts with the molasses in this recipe to encourage spread. That same process allows cracks in the dough to develop where moisture escapes, creating that beautiful crackled appearance and crunchy texture.
There’s also much more granulated sugar than brown sugar in this recipe. White sugar encourages more spread and has less moisture to make for a crisper cookie.
Lastly, a longer baking time ensures a crunchy texture all the way through the center of these cookies.
How to make flavorful gingersnaps:
First make sure your spices, especially the ground ginger, are fresh and of high quality. Second, make sure to use unsulphured molasses. Never use blackstrap molasses in baking, it’s extremely bitter. Brer Rabbit or Grandma’s in their ‘mild’ or ‘original’ flavors tend to work best.
If you want more SPICE in your gingersnaps, add a tablespoon or two of freshly grated ginger. You can also add a pinch of cayenne pepper.
How to store homemade gingersnaps:
Store the gingersnaps in an airtight container at room temperature for up to 7 days. You can also store in the freezer for up to 1 month.
How to freeze gingersnap cookie dough:
Scoop out the balls of cookie dough. Place on a baking sheet and freeze until solid. Remove to an airtight container and store in the freezer for up to 2 weeks. Bake from frozen, reducing the temperature to 325°F and adding a couple minutes onto the baking time.
How to make the BEST Soft Molasses Ginger Cookies:
- Cream butter and sugar for 4 minutes, until light and fluffy. This helps to create air into the cookie dough while creating a smooth and creamy texture.
- Stir in dry ingredients, just until combined. Don’t overbeat as this produces a tough cookie. Add warm spices such as cinnamon, cloves, ginger, and the secret ingredient — cayenne pepper to give it a slight kick. The spices add warmth to this molasses cookie recipe.
- Roll into balls and then roll into sugar. Double coat the ginger molasses cookie dough to ensure the sugar sticks to the dough.
- Bake just until edges begins to get slightly crispy, while the centers are still chewy. This is a soft molasses cookie so we don’t want to overbake it.
So grab a big cold glass of milk, a cozy blanket, and eat a big plate of these old-fashioned chewy molasses cookies while watching a Hallmark Christmas movie. Share the LOVE with your friends by pinning the image below. xo
One of my favorite things to give to neighbors and friends is a Christmas cookie box filled with my favorite Christmas cookies — molasses cookies, chocolate peppermint cookies , and snickerdoodle cookies .
Gingersnaps are such a classic Christmas cookie. I have to admit though, I didn’t grow up eating them and only made them for the first time last year. My husband on the other hand, had these every year and his mom always made multiple batches. I knew I wanted to recreate them and I am so happy with the result! My husband is eating these paleo gingersnaps every chance he gets and goes on and on about how good they are. That does my heart good knowing I am remaking something so special to him.
Because they are paleo gingersnaps, that makes them dairy-free, gluten-free, and refined sugar free. You will not miss any of those items though, I promise! The Golden Barrel Coconut Oil keeps them moist, the coconut sugar keeps them sweet, and the molasses and ginger give them that slight spice.
They are so easy to make and mix up in one bowl in just minutes. They are small, but that means you can enjoy a few. I tried making them bigger but the texture was better with the small ones so I stuck with that. I think they are so cute and just the right size for a small treat. They are thick, chewy, and just the right sweetness.
The ginger and molasses are the stars of the show here and Golden Barrel Blackstrap Molasses truly delivers. It is loaded with flavor and richness and gives that signature flavor. It pairs perfectly with the ginger to make these cookies exactly like you remember as a child. They are slightly crunchy, yet chewy in the center. They bake for 15 minutes which is longer than I usually bake such small cookies, but they need to be cooked through and not underdone at all. They have that crackly top that is iconic and the light dusting of sugar on the outside- you will love everything about this cookie!
You will love this healthier take on the classic holiday cookie! So easy and just as delicious as the original! If you have any questions about the ingredients to make the paleo gingersnaps or where to find the ingredients, let me know and I’ll be happy to answer them for you.
Molasses VS. Gingersnap Cookies
1. The key difference between molasses cookies and gingersnap cookies is that molasses cookies are chewy, versus ginger cookies that are snappier and crisper in texture. The ideal gingersnap is crispy (but not tooth-breakingly so) on the outside and just chewy on the inside.
2. While they do have ginger in them, molasses cookies often contain anywhere from 1/2 to 1 1/2 teaspoons less ginger than gingersnap cookies.
3. Surprisingly, both cookie recipes call for about the same amount of molasses--usually around 1/4 cup.
4. So in this case, a recipe for a "Chewy Ginger Cookie" would essentially be synonymous for "Molasses Cookies," while the term gingersnap should always refer to a crispier cookie.
5. The image above is of a molasses (or chewy ginger cookie). This is what a gingersnap looks like.
Perfect for gift giving, this recipe makes enough for a crowd. If you&aposre baking a batch for your family and have leftovers, try adding the crispy cookies to other dishes, such as Gingersnap Sweet Potatoes or Gingered Pumpkin Pie.
Here’s What You Need:
- 2 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground cardamom
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) cannabis-infused butter (room-temperature)
- 1/3 cup sugar (plus another 1/4 cup for rolling)
- 1/3 cup molasses
- 1/4 cup dark brown sugar (packed)
- 1 egg
- nonstick cookie tray(s)
Amish Molasses Cookies
Don't be afraid of making cookies from scratch! Amish Molasses Cookies are a simple and delicious end to any Christmas dinner. This old-fashioned cookie recipe is perfect for any family gathering. Molasses cookies are richer and softer than ginger snaps, but include similar flavors. This Christmas cookie recipe is absolutely full of flavorful spices, like cinnamon, nutmeg, and allspice, which makes it one of the tastiest cookies of the season. These cookies are perfect for dipping in a glass of milk on a cold winter night.
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Molasses cookies are so good. They stay soft and soft cookies are my favorite kind. I don't cook with shortening. Butter works just fine in this recipe. Sometimes butter will make the cookie crisper, but in molasses cookies, it doesn't seem to matter. Do not use blackstrap molasses for baking. It won't come out tasting very good.
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Ginger Molasses Cutout Cookies
What happened to this year? It seems like a minute ago it was February. Anticipation of spring kicked in and then all of a sudden the holiday season is here. Summer flashed by like lightning. Even my birthday month, November, is passing by too quickly. Christmas is my favorite holiday though. I have to admit I had a bucket of fun with taking the photos of these Ginger Molasses Cutout Cookies. Digging into my holiday decorations got me excited and thinking about all the festivities to come.
Ginger has a big association with holiday time. Candied ginger, gingerbread houses and cookies, plus it being in so many winter squash recipes. My Gingered Butternut Squash Tart has ginger snaps, ground ginger and candied ginger in it. It’s warming for the soul and so nice to enjoy on a cold winter day. I adore the flavor and was very excited when ginger was announced as the theme for November’s Creative Cookie Exchange.
I then had to decide which ginger cookie to bake. I first thought about something with candied ginger. I even bought some to get inspiration. Low and behold it was a jar of molasses in the panty that put me in the direction of these cookies. I wanted to do cutout cookies because I think they are so fun and festive looking.
The dough is a very soft one for cutout cookies. It is important to keep it cold or it will be too soft to cutout properly. Also be sure to flour your work surface and the rolling pin generously. The dough is somewhat sticky too. I wondered how these cookies would turn out only to be very pleasantly surprised.
Ginger Molasses Cutout Cookies are thin and crunchy. The flavor is like a less spiced gingerbread cookie. Ginger and cinnamon are the main spices with a hint of mace or nutmeg. I thought all the molasses and dark brown sugar in the dough would make them quite sweet. It was yet another surprise to find the cookies are only mildly sweet.
Do you enjoy ginger? Scroll down to find more ginger cookie recipes by talented bakers for the Creative Cookie Exchange. Cherish every moment to come with the holiday season ahead. Treasured memories are waiting to be made so savor those good times with family and friends.
Molasses Crinkles Recipe
The recipe for these wonderfully flavored cookies, sent in by Ms. Alice Rhodes from Harrisonburg, Virginia, was published in the November 1992, issue of Southern Living. Loaded with the classic holiday spices cinnamon, ginger, and cloves, these cookies make a great addition to your next cookie swap. Have each invited guest choose their favorite cookie recipe and bake a dozen for each person attending the party. Ask participants to bring extra cookies for sampling during the party. The only refreshment you will need to prepare, besides your cookies, will be the beverage. Tell everyone how to bring their cookies for trading&mdashthey can pre-package them for each guest, or they can bring the whole batch in one container. And don&rsquot forget to ask guests to bring copies their cookie recipes. Need creative packaging ideas? Check stores for holiday tins, serving containers, bags, baskets, and gift boxes. Line with paper or cloth napkins, colored plastic wrap, or colored tissue paper. Create your own gift bags from small paper lunch-bags. Decorate with holiday stencils or rubber stamps and ink. Cut scallops along the top edges of the bag, fold down the top, punch at least two holes in the folded section and weave ribbon through the holes to close the bag. Cardboard carryout containers with wire handles, the type used in Asian restaurants, also make creative cookie packages.