Recipe for Molasses Ginger Cookies

  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.

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.

 

Molasses Ginger cookies

Prep Time: 15Minutes

Cook Time: 10Minutes

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.

Stamped Molasses Ginger Cookies

              If you are using a stamp; after the dough has chilled cut the cookies into circle shapes the same size as the stamp you are using. Bake the cookies for 5 minutes then remove them from the oven and gentle press the cookies stamp onto each of the cookies, return them to the oven for 3-5 minutes more.

Serve on room temperature, leftover you can store in an airtight jar for 4-5 days or freeze for 2-3 months. Enjoy!!!!