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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Soft Molasses Cookies
Molasses cookies scream holiday cheer for me. Between the mix the smell and taste of molasses cookies, these cookies are a staple for me during the holidays. I love a very, well spiced, molasses forward cookie. I do not enjoy crunchy cookies. This molasses cookie recipe checks all of the boxes of a wonderful molasses cookie.
Soft Molasses Cookies
2 ½ cup (325g) flour
1 tsp baking soda
1 ½ tsp ginger
1 ¼ tsp cinnamon
½ tsp cloves
¼ tsp nutmeg
½ tsp salt
¾ cup (168g) butter
½ cup (100g) brown sugar
¼ cup (50g) granulated sugar
1 egg yolk
2 tsp vanilla
½ cup molasses
Chewy Molasses Ginger Cookies | How to make Molasses Cookies
This cinnamon wreath bread is made up of a soft and fluffy yeast dough with a gooey and sticky cinnamon sugar filling, all topped with a sweet icing. Bonus: it's shaped like a beautifully festive wreath!
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Ingredients
2 & 1/2 cups all-purpose flour
1/4 teaspoon salt
1 & 1/2 teaspoons baking soda
1 & 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
3/4 cup (1 & 1/2 sticks) unsalted butter, softened to room temperature
1/3 cup packed brown sugar, light or dark * see notes
1/3 cup granulated sugar
1 large egg
1/4 cup unsulphered molasses
More granulated sugar (for rolling)
Instructions
In a medium bowl, combine flour, salt, baking soda, and ground cinnamon, ginger, and cloves. Whisk together to combine. Set aside.
In a large bowl, combine, butter, brown sugar, and granulated sugar. Cream together until the sugars are fully dissolved in the butter and the mixture is slightly fluffy (about 2 minutes with electric beaters on medium speed or 5 minutes by hand).
Whisk the egg into the butter sugar mix until just combined. Add the molasses, and beat all the ingredients together until fully incorporated and smooth. Add the dry ingredients in about 2 to 3 additions, mixing well after each addition, until you no longer see any dry spots of flour. Cover the dough and chill for 1 hour.
Preheat your oven to 350°F. Line 2 large baking sheets with parchment paper or silicone baking mats, and set aside.
Uncover the chilled cookie dough. Scoop out about 1 tablespoon of cookie dough and roll into a ball with your hands. Roll the ball of dough in more granulated sugar and position on the prepared baking sheet (leave about 1 inch between each cookie to let it expand). Repeat until all of the dough is used up.
Bake in the center of your preheated 350°F oven for 12 to 15 minutes, or until the cookies have spread out and appear dry on the surface. The tops should also crackle slightly. Cool for 5 minutes on the baking sheet, then transfer to a cooling rack to cool completely.
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GINGERBREAD COOKIES | gingerbread man recipe
Hello everyone! This is my favorite gingerbread recipe. The cookies are soft and very aromatic. Keeps soft for a long time when stored in a closed container.
INGREDIENTS:
150g honey
100g granulated sugar
1tsp ground cinnamon
1tsp ground ginger
1/2 tsp ground cloves (optional)
2 tsp baking soda
130g unsalted butter (room temperature)
1 egg
400-450g flour
COOKING METHOD:
1. Put honey, sugar, and spices in a saucepan. Bring to a boil, stirring occasionally.
2. Remove from heat and add baking soda, stir (the mixture will foam and increase).
3. Add butter gradually and stir. Add egg and stir.
4. Add sifted flour and knead the dough (I took a hand mixer with hook attachments). Form a ball.
5. Roll out the dough 5mm thick between two sheets of parchment or silicone mats. Put in the refrigerator for 30 minutes-1 an hour.
6. Cut out the cookies and transfer them to a baking sheet covered with parchment paper.
7. Bake at 350F/175C for 10 minutes.
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LAY HO LAY HO (how's it going in Cantonese), or should I say HO HO HO! The holidays will hit the ground running with this tasty holiday recipe. Join me in this episode and learn how to make an easy gingerbread man cookies recipe just in time for Christmas!
Gingerbread Cookie Ingredients:
3 cups all purpose flour (525g)*
1 tsp baking soda
2 tsp ground ginger
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 stick room temperature plantbased butter (115g)
1/2 tsp vanilla extract
1/2 cup blackstrap molasses
1/4 cup maple syrup
3/4 cups brown sugar
2 tbsp coconut or almond milk
Icing Ingredients:
1 cup Organic icing sugar
1 tbsp+ coconut or almond milk
splash of vanilla
Directions:
1. Sift the dry gingerbread cookie ingredients (minus the brown sugar) into a large mixing bowl. Then, whisk to combine
2. In another mixing bowl, vigorously whisk together the wet ingredients including the brown sugar
3. Use a spatula to combine the wet and dry mixtures together to form a dough. Then, use your hands to knead the dough into a ball. It should not be sticky and should have a play-dough like texture
4. Cover and let the dough chill in the fridge for about 30min
5. Lightly flour a work surface and divide the ball into 3 portions. Roll the dough into a ball, then use a rolling pin to roll into a 1/4 inch thick sheet
6. Use your favourite cookie cutter to cut out the shapes. Then, free the cookies and carefully release them using a spatula
7. Place the cookies onto a baking tray lined with parchment paper. Repeat with the rest of the dough (25-30 cookies)
8. Preheat the oven to 350F. Meanwhile, let the cookies chill in the fridge until the oven is preheated. Then, bake in the oven for 8-10min
9. Allow the cookies to cool for a couple of minutes, then carefully transfer them to a cooking rack. Once fully cooled, transfer the cookies into airtight containers for storage until ready to decorate
10. Make the icing by combining the icing sugar ingredients together. Add more milk if needed but the icing should feel quite thick
11. Transfer the icing to a small bag. Cut a small hole on one corner and let the decorating commence!
*in this episode, we used Bob’s Red Mill unbleached white all purpose flour which weighs a bit more. The 3 cups used in this episode weighed in at about 525g
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Soft Ginger Cookies
Soft Ginger Cookies
3/4 cup butter, softened
1 cup sugar
1 egg
1/4 cup molasses
2 3/4 cups all-purpose flour
2 tsp ground ginger
1 tsp baking soda
3/4 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
additional sugar for rolling the cookies
Preheat oven to 350°.
Using an electric mixer, cream together the butter and sugar for two to three minutes, scrapping the bowl.
Add the egg and molasses, beating well; and scrapping the bowl.
In a large bowl, whisk together the remaining dry ingredients. Gradually add the flour mixture to the butter/sugar mixture, beating just until combined.
Scoop dough into balls and roll the balls in the additional sugar. Place on a parchment paper lined cookie sheet and bake 12-14 minutes. Do not over bake.
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