Crunchy Ginger Molasses Cookies #Author Marathon. You might find that this Crunchy and Chewy Ginger Molasses Cookies recipe looks awfully familiar. The butter-sugar-flour ratio is similar to a couple of other recipes on the site, but there are two main differences. The first is that this recipe calls for a full tablespoon of ginger. LOVE this Ginger Molasses Cookies recipe! These ginger cookies are perfectly soft and chewy, spiced with lots of ginger, cinnamon and cloves, easy to make, and irresistibly delicious.
These ginger molasses cookies are soft, salty, sweet, and spiced.
Find this recipe in Sally's Cookie Addiction cookbook.
If you're looking for a crunchy molasses cookie, this one's for you- they actually snap when you break them!
You can cook Crunchy Ginger Molasses Cookies #Author Marathon using 9 ingredients and 11 steps. Here is how you cook that.
Ingredients of Crunchy Ginger Molasses Cookies #Author Marathon
- It's 11/2 teaspoon of ground ginger.
- It's 1 teaspoon of ground cinnamon.
- Prepare 1/2 teaspoon of baking soda.
- Prepare 1/4 teaspoon of salt.
- Prepare 1/4 teaspoon of nutmeg.
- Prepare 1/4 teaspoon of ground black pepper.
- You need 1/2 cup of unsalted butter softened 1/3 Cup cup dark brown sugar.
- Prepare 4 Tablespoons of molasses.
- It's 1 of large egg yolk.
If I had to chose, I would always reach for my mom's recipe that. Fill up your cookies jar with the great flavor of ginger and molasses! Whip up these easy ginger cookies using all-purpose flour, cinnamon, ground Using electric mixers, at low speed, cream the shortening and sugar until thoroughly combined. Add the egg and molasses and beat until completely.
Crunchy Ginger Molasses Cookies #Author Marathon step by step
- In a small bowl, whisk the flour, ginger, cinnamon, baking soda, salt, nutmeg, and pepper..
- In a large bowl, beat the butter and brown sugar with a hand mixer on medium speed until light and fluffy, about 3 min..
- Add the egg yolk and molasses and blend until well combined, about 1 minute..
- Add the flour-spice mixture and mix on medium-low speed until the dough is well blended and forms a crumbly texture, about a minute will do..
- Pour the dough onto an unfloured work surface; gently knead until it comes together..
- Shape into an 8-inch-long log about 1-1/2 inches in diameter and wrap in plastic. Refrigerate for at least 3 hours or overnight..
- Preheat the oven to 200°C. Grease your baking pan or Line a large cookie sheet with parchment..
- Unwrap the dough and use a thin, sharp knife to cut the log into 1/8-inch slices. Alternatively roll it out n cut using cookie cutter. Note that this dough is a bit trickier to roll out..
- Arrange the slices about 1 inch apart on the baking pans..
- Bake until the cookies are slightly darker brown on the bottoms and around the edges, 10 to 12 min..
- Once done, Transfer the cookies to a rack and let cool completely. When cool, store in airtight containers..
Classic crunchy cookie with the fresh zing of ginger and sweetness of molasses for authentic old-fashioned flavor. Nabisco Ginger Snaps are perfect for tea time or an after-dinner treat. If overbaked, the edges will be crunchy but the center will be chewy. Adjust baking time to preference (less bake time for more chewy, longer for. These chewy molasses cookies are a healthier version of the childhood favorite molasses cookies your grandma made.