CHEWY GINGER MOLASSES COOKIES
Molasses adds sweetness to these cookies and gives chewiness to every bite. Eat at least one warm right off the cooling rack with a tumbler of cold milk.
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield Makes: about 2 dozen
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
- Whisk the flour, ginger, cinnamon, baking soda, cloves and salt together in a medium bowl. Set aside.
- Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed until well combined, about 3 minutes. Add the molasses and egg and beat until lighter in color, about 3 minutes. Add the flour mixture and mix on low until well blended.
- Using a tablespoon, form the dough into 1-inch balls and roll in sugar. Place each ball 2 inches apart on the prepared baking sheets. Bake until golden and crackled, 12 to 15 minutes; the cookies will still be a little soft. Baking these in 3 batches one sheet at a time gets you the nice, crackly top. The second sheet of cookies can stay on the counter until ready to bake. Form the remaining dough, roll the balls in sugar and place on the now cooled first baking sheet. Allow the cookies to cool for 5 minutes on the baking sheet, and then remove to a rack to cool completely.
CHEWY MOLASSES GINGER COOKIES
This recipe was featured in an email today from the www.sparkrecipes.com website. "At only 50 calories a piece these soft cookies are sure to please!"
Provided by senseicheryl
Categories Dessert
Time 1h8m
Yield 4 dozen cookies, 48 serving(s)
Number Of Ingredients 10
Steps:
- Beat the butter on medium-high speed in a large mixing bowl for 2 minutes.
- Beat in the brown sugar.
- Add the molasses, ginger and cinnamon; mix thorougly. Add the egg. Mix in as much of the flour & wheat flour as you can with the electric mixer. Stir in any remaining by hand.
- Refrigerate for 1 hour.
- Heat oven to 350 degrees. Spray 3-4 cookie sheets with non-stick cooking spray.
- Shape into 1 inch balls, roll in granulated sugar mixed with cinnamon.
- Place 2 inches apart on prepared baking sheets.
- Bake for 8-12 minutes, until cookies are set and tops crack.
Nutrition Facts : Calories 53.8, Fat 1.4, SaturatedFat 0.8, Cholesterol 7.3, Sodium 14.5, Carbohydrate 9.7, Fiber 0.3, Sugar 5.4, Protein 0.7
CHEWY GINGER COOKIES
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Sift the flour, ground ginger, baking soda, cinnamon, salt, and allspice together into a mixing bowl; stir.
- Beat sugar and butter with an electric mixer in a large bowl until smooth and creamy. Beat egg and molasses into creamed butter mixture. Gradually stir flour mixture into butter mixture until just coming together into a batter. Gently fold crystallized ginger through the batter.
- Roll rounded teaspoon-sized amounts of dough into small balls between your hands and place onto ungreased baking sheets about 2 inches apart.
- Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on baking sheets for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 167.9 calories, Carbohydrate 24.4 g, Cholesterol 27.6 mg, Fat 7.3 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 4.5 g, Sodium 239.4 mg, Sugar 12.9 g
EASY CHEWY GINGER COOKIES
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk flour, ginger, baking powder, cinnamon, and salt together in a bowl.
- Beat butter in a large bowl until creamy. Gradually beat in 2 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses. Stir 1/2 of the flour mixture into butter mixture; add remaining flour mixture and stir until dough is just-combined.
- Pour 3/4 sugar into a shallow bowl. Roll dough into 2 inch balls and roll each ball in sugar to coat. Place sugar-coated dough balls 2 1/2-inches apart on a baking sheet.
- Bake in the preheated oven until cookies are light brown and puffed, 12 to 14 minutes. Cool on the baking sheet for 2 minutes before transferring cookies to a wire rack to cool completely.
Nutrition Facts : Calories 279.8 calories, Carbohydrate 42.8 g, Cholesterol 42.5 mg, Fat 11.2 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 6.9 g, Sodium 143.6 mg, Sugar 24.7 g
CHEWY TRIPLE GINGER COOKIES
Make and share this Chewy Triple Ginger Cookies recipe from Food.com.
Provided by sprue
Categories Dessert
Time 23m
Yield 4 dozen, 10 serving(s)
Number Of Ingredients 15
Steps:
- heat oven to 350
- combine flour, powdered ginger, soda, cinnamon, cloves, salt and cayenne if using. set aside.
- cream brown sugar, shortening and butter until fluffy.
- add eggs molasses and beat until blended.
- add flour mixture just until blended.
- gently stir in crystalized ginger and fresh ginger.
- cover and refrigerate dough for 1 hour.
- shape dough in 1 inch balls and roll in white sugar or powdered sugar -- or nothing and place on a baking sheet. may flatten SLIGHTLY not too much or they loose thier chewiness, or not at all.
- bake 8-10 minute cookies will be soft. check at 8 min.DO NOT OVERBAKE.
Nutrition Facts : Calories 387.1, Fat 15.7, SaturatedFat 5.7, Cholesterol 33.4, Sodium 423.9, Carbohydrate 58.6, Fiber 1.1, Sugar 30.7, Protein 4
CHEWY GINGER COOKIES
These chewy cookies pack a spicy punch of ginger and molasses.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, ginger, allspice, and white pepper; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the light-brown and granulated sugars with the butter until light and fluffy, about 5 minutes. Beat in the egg and molasses. Add the flour mixture; mix until combined. Form into a ball; wrap in plastic. Chill dough at least 2 hours or overnight.
- Line a baking sheet with parchment paper. Pour the sanding sugar into a bowl. Form the dough into 1-inch balls; roll each ball in sugar. Place the coated balls on prepared baking sheet, spaced 2 inches apart. Using the palm of your hand, flatten each ball slightly into a disk.
- Bake the cookies until browned, 10 to 12 minutes. Transfer cookies to a wire rack to cool completely. Store cookies in an airtight container up to 2 days.
CHEWY GINGER MOLASSES COOKIES RECIPE BY TASTY
Cookies with crisp edges, soft middle, and rich, spiced flavor that stays fresh for days.
Provided by Tasty
Categories Bakery Goods
Time 2h10m
Yield 12 servings
Number Of Ingredients 12
Steps:
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, granulated sugar, and brown sugar. Mix on medium-high speed until light and fluffy, about 3 minutes. Add the molasses and mix on medium-high speed until well combined. Add the egg and continue mixing until incorporated, about 2 minutes.
- Reduce the speed to low and gradually add the dry ingredients. Mix until evenly incorporated.
- Transfer the dough to an airtight container and refrigerate for 1 hour, or until chilled.
- Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
- Use an 2 ounce scoop to portion the cookies onto the baking sheet, spacing evenly. Freeze for 10 minutes.
- Fill a small bowl with raw sugar, then roll each dough ball in the sugar until completely coated. Return to the baking sheet.
- Bake the cookies for 8-10 minutes, until they begin to crack slightly on top. Remove from the oven and let cool for 4-5 minutes, then transfer to a wire rack to cool completely..
- Enjoy!
Nutrition Facts : Calories 280 calories, Carbohydrate 39 grams, Fat 12 grams, Fiber 0 grams, Protein 3 grams, Sugar 19 grams
CHEWY MOLASSES COOKIES
This recipe has been handed down in our family since World War II and it remains a favorite with the grandkids today. Do not substitute anything for the melted shortening; your results will not be as good. If you prefer a crispier molasses cookie, bake one minute longer. These cookies freeze well (if you can keep your family from eating them up first!)
Provided by buckeye1953
Categories Dessert
Time 23m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Melt shortening and allow it to cool.
- In a large bowl, mix together the shortening, sugar, molasses, and egg. Beat well.
- Sift together the flour, baking soda, salt, and spices. Add to shortening/sugar mixture, mix well.
- Chill dough about half an hour or until firm.
- Roll into 1" balls, then roll balls in sugar. Place about 2 inches apart on cookie sheet.
- Bake about 8 minutes at 375 degrees. The edges should be slightly brown. Do not overbake!
- Cool on racks before storing.
Nutrition Facts : Calories 78.3, Fat 3.4, SaturatedFat 0.8, Cholesterol 3.9, Sodium 66.9, Carbohydrate 11.6, Fiber 0.2, Sugar 7.2, Protein 0.7
CHEWY MOLASSES-SPICE COOKIES
The holidays wouldn't be complete without a jar of these spice cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h30m
Yield Makes 36
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl, place 1/2 cup sugar; set aside.
- With an electric mixer, beat butter and remaining cup of sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms.
- Pinch off and roll dough into balls, each equal to 1 tablespoon. Roll balls in reserved sugar to coat.
- Arrange balls on baking sheets, about 3 inches apart. Bake, one sheet at a time, until edges of cookies are just firm, 10 to 15 minutes (cookies can be baked two sheets at a time, but they will not crackle uniformly). Cool 1 minute on baking sheets; transfer to racks to cool completely.
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