I’ve always been a fan of a chewy cookie.
Now don’t get me wrong. I really love all cookies.
Like seriously, I’ll never turn down a cookie…
But, if I had my choice, I loveee a nice soft and chewy chocolate chip or sugar cookie. Mmmmm.
So, while I love the idea and the flavor of the Gingersnap cookie, I kinda want to nix the whole snap part.
Enter: Ginger Molasses Cookies
All the rich deep spice flavor of a gingersnap, but in a soft chewy form.
BINGO!
These have been going in my Christmas cookie boxes for years and I have totally perfected the recipe. Hope you all think so too!
Preheat oven to 350°.
In a large bowl, whisk together 2 and 1/4 cups of flour, 1 tsp baking soda, 2 tsp cinnamon, 2 tsp ginger, 1/4 tsp nutmeg, and a 1/4 tsp salt and set aside.
In a mixer, combine 3/4 cup (1.5 sticks) of unsalted butter with 1/2 cup of white sugar and 1/2 cup of brown sugar on high until light and fluffy, about 4 minutes.
Vic Trick: What’s the difference between light and dark brown sugar?! The amount of molasses. Dark brown sugar has more, which results in a bit of a richer flavor. I prefer dark.
Once the butter and sugars are combined well, add 1/4 cup molasses, 2 tsp vanilla, and 1 egg.
Vic Trick: Spray your measuring cup with cooking spray before you measure the molasses and it’ll slide right out!
Vic Trick: You really want to be sure your egg is at room temperature. This batter can curdle easily and can ruin the final texture of the cookie.
BEWARE OF THE TYPES OF MOLASSES YOU GET!
You want unsulphured molasses (just use Grandma’s it’s the best). STAY AWAY FROM BLACKSTRAP MOLASSES!!!!!! Trader Joes totally duped me with this once and it tasted like literal tar.
Slowly add in the dry ingredients until it comes together to form a wet dough.
Roll about a tbsp of dough into a ball and roll it around in granulated sugar.
Then place them onto a cookie sheet, leaving at least 2 inches between balls.
Cook in the oven for about 10-12 minutes. You won’t be able to see much of a color change, but trust they’re done after 12 mins max. I found 10 mins to be the perfectly chewy cookie.
These are so so good and I hope you love them!
Vic’s Tricks To…Chewy Ginger Molasses Cookies
Ingredients
- 2 and 1/4 cups flour
- 1 tsp baking soda
- 2 tsp cinnamon
- 2 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 3/4 cup unsalted butter
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1/4 cup molasses
- 1 egg, room temperature
- 2 tsp vanilla
Instructions
- Preheat oven to 350°.
- In a large bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg, salt and set aside
- In a mixer, combine butter with both sugars on high until light and fluffy, about 4 minutes.
- Once the butter and sugars are combined well, add molasses, vanilla, and the egg.
- Slowly add in the dry ingredients until it comes together to form a wet dough.
- Roll about a tbsp of dough into a ball and roll it around in granulated sugar. Then place them onto a cookie sheet, leaving at least 2 inches between balls.
- Cook in the oven for about 10-12 minutes. They’ll be puffy when you take them out, but they settle as they cool into the most delicious chewy cookies ever!
Happy Eating!
