Recipe for Molasses Ginger Cookies
Recipe for molasses ginger cookies is best to
make in winter week-ends, as these chewy molasses ginger cookies are easy to make at
home and we have added some spices; ginger, cinnamon, cloves good for winter
season. These irresistible Molasses cookies are a healthy treat for you as I have used
all-purpose flour and molasses; a by-product of sugar cane juice, extracted and boiled
to concentrate.
Molasses has similar properties as jaggery rich
in iron, potassium, calcium, magnesium unlike sugar high in sulfur. Its
unique taste makes it a loving ingredient in baking cookies, cake, and bread is
very much different from maple syrup.
Molasses is its English name you can pronounce it liquid jaggery at local. The known recipe of these molasses ginger cookies is in the early 1900s, the age of these molasses ginger cookies explains, at the time baking powder did not exist so this recipe uses the baking soda and a little ginger.
Molasses is its English name you can pronounce it liquid jaggery at local. The known recipe of these molasses ginger cookies is in the early 1900s, the age of these molasses ginger cookies explains, at the time baking powder did not exist so this recipe uses the baking soda and a little ginger.
I hope you enjoy these delectable, soft not at all gooey, chewy molasses ginger cookies as I do, so why wait to make them and enjoy with family and friends.
Prep Time: 15Minutes
Total Time: 25 Minutes
Yield: 40-45 Cookies
Ingredients for Molasses Ginger Cookies:
4 ½ cups (540g) all-purpose flour
1 ½ cups unsalted butter, softened
1 cup granulated sugar plus extra to coat the dough balls
1 cup brown sugar
½ cup s (purchase online)
2 eggs
4 tsp baking soda
1 tbs ground ginger
1 tbs ground cinnamon
1tsp ground cloves
1 tsp salt
1 tsp vanilla extract
Method to make cookies:
Preheat the oven to 350 degrees F. Line a sheet pan or
rimmed baking tray with parchment paper.
Sift the flour, baking soda, cinnamon, cloves, ginger, and
salt in a bowl. Use a separate bowl (use stand mixer or hand mixer whichever is
available) cream the butter and sugars until fluffy and pale in color, about 3
minutes. Mix, eggs (one at a time), and vanilla extract.
Now gradually mix the dry ingredients mixture to the butter
the mixture, combine until incorporate well, transfer the dough in an airtight
container to freeze it for 2 hours (to save your time and best yield you can make the dough
the day or even two days ahead, here chilling the dough resulting in thicker, chewier, and smoother cookies).
After chilling, your dough is ready to roll the small balls
about 1-inch (to make uniform cookies use ice-cream scoop) and flatten them gently, refrigerate it for 15 minutes more this makes easy if you are using a cutter, cut them into your favorite shape, coat them into the
sugar
Place the cookies 2” apart on baking sheet; bake about 8-10
minutes until the cookies start cracking on top (you will see more cracks while
cooling). Remove the baking tray from the oven and let them cool completely on
the wire rack.
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Stamped Molasses Ginger Cookies |
Serve on room temperature, leftover you can store in an
airtight jar for 4-5 days or freeze for 2-3 months. Enjoy!!!!
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