Chewy Ginger Molasses Christmas Cookies | Easy & Delicious Edible Gift Idea
Chewy Ginger Molasses Cookies:
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I’m Sara Lynn Cauchon also known as The Domestic Geek! My goal is to help you eat well and live better with easy and delicious weekly recipes! I’m dishing our new videos every Monday and Thursday!
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The Ultimate Ginger Cookies | Barefoot Contessa: Cook Like a Pro | Food Network
You'll be making Ina's Ginger Cookies allllll winter long!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Ultimate Ginger Cookies
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 35 min
Prep: 20 min
Inactive: 2 min
Cook: 13 min
Yield: 16 cookies
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon kosher salt
1 cup dark brown sugar, lightly packed
1/4 cup vegetable oil
1/3 cup unsulfured molasses
1 extra-large egg, at room temperature
1 1/4 cups chopped crystallized ginger (6 ounces)
Granulated sugar, for rolling the cookies
Directions
Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.
Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.
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The Ultimate Ginger Cookies | Barefoot Contessa: Cook Like a Pro | Food Network
Old Fashioned Soft & Chewy Molasses Cookies Recipe - 1935
Old Fashioned Soft & Chewy Molasses Cookies Recipe - Today's Old Cookbook Show recipe comes from a depression era cookbook published in 1935. This molasses spice cookie recipe produces a soft chewy ginger spice cookie with a deep molasses flavour.
Ingredients:
½ cup shortening
½ cup sugar
1 egg
¾ cup molasses
¼ cup milk
2 ¾ cup flour
2 tsp baking powder
½ tsp soda
¾ tsp cinnamon
¼ tsp ginger
½ tsp salt
Method:
Cream shortening and sugar together.
Add beaten egg, molasses and milk and mix well.
Sift dry ingredients together and add to the first mixture.
Mix well.
Drop by teaspoons on a greased baking sheet and flatten with the back of a spoon.
Bake in a moderate oven (350ºF) about 12 minutes.
For parties decorate with a sugar frosting.
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Chewy Molasses Cookies
These chewy ginger molasses cookies are soft, sweet, and unbelievably good.
Here's the recipe:
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Gingersnaps
You'll love these perfectly crisp and chewy gingersnap cookies, they basically taste like Christmas! Every holiday cookie platter needs some of these easy to make and delicious cookies.
RECIPE:
Gingersnaps are one of my favorite holiday treats. Not too sweet, perfectly spiced, and they have a great texture. I roll them in cinnamon sugar before baking but you can enjoy them plain or flatten/roll them out then drizzle with a glaze or royal icing after baking.
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