Monday, May 4, 2015

Chewy Ginger Molasses Cookies

Chewy Ginger Molasses Cookies
This is my favourite cookie. Hands down.

I LOVE gingersnaps but even more when they're chewy. So that doesn't really make them gingerSNAPS anymore, does it? Regardless, they're my fave so I try not to make them too much or I'd just get super fat from hogging them all. :X

Chewy Ginger Molasses Cookies
(makes 5 dozen cookies)

  • 2 cups all-purpose flour
  • 1 Tbsp ground ginger
  • 2 tsps baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 3/4 cup butter, room temperature
  • 1 cup sugar
  • 1 egg
  • 1/4 cup dark molasses
  • 1/3 cup cinnamon sugar (1 heaping Tbsp ground cinnamon & 1/4 cup sugar)

  1. Preheat oven to 350F. Line baking sheets with parchment paper. Set aside.
  2. Sift together the flour, ground ginger, baking soda, cinnamon and salt into a large bowl. Set aside.
  3. In a stand mixer, cream together butter and sugar until fluffy.
  4. Mix in the egg and molasses until well incorporated.
  5. Add 1/2 of the flour mixture and mix until well incorporated. Mix in remaining flour mixture until a soft dough forms.
  6. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on the baking sheets. 
  7. Bake for 8-12 minutes, or until the tops are rounded and slightly cracked. Allow the cookies to cool on the pans for 10 minutes before transferring to wire racks.
  8. Serve with milk, ice cream, or coffee, etc.

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