Chewy Ginger Molasses Cookies Recipe
Hands down, these Ginger Molasses Cookies are the greatest in the entire world. They’re soft, chewy, and come full of ginger-molasses flavor! This is going to be your new favorite spice cookie — guaranteed!
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When TAK was an at-home bakery, I made thousands of these cookies. They were a holiday staple for my customers and they’re still a holiday staple in our home. Now, they can be one in yours!
Their salty-sweet nature makes them absolutely addictive. And that soft, chewy interior in combination with that crunchy sugar on top just cannot be beaten!
So we’re going to start with the cookie dough, I’ve got lots of great tips for y’all along the way so be sure to watch the video to the end!
INGREDIENTS:
* 2 1/2 cups all-purpose flour
* 2 teaspoons ground ginger
* 1 teaspoon ground cinnamon
* 1 teaspoon baking soda
* 1 teaspoon fine sea salt
* 1/2 teaspoon ground cloves
* 1 cup light brown sugar packed
* 3/4 cup + 2 tablespoons canola oil
* 1/3 cup dark molasses
* 1 large egg
* 1/2 cup coarse sugar crystals if desired
HOW TO MAKE GINGER MOLASSES COOKIES
1. Whisk together flour, baking soda, and spices.
2. Mix brown sugar, molasses, oil, and egg.
3. Add dry ingredients to wet ingredients.
4. Scoop, roll in sugar, and bake!
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If #Christmascookies soothe your soul and #baking is your happy place, this is your channel!
The Anthony Kitchen is all about incredible food made with real ingredients, that delivers the most flavor in the most efficient way possible! Quality, flavor, ease, and YOUR SUCCESS in the kitchen matter to me. If you have a question, please ask away. I'm here to help and I check the comments regularly!
How to Make Molasses Cookies: Grandma's Christmas Cookie Recipe
You'll love these homemade chewy molasses cookies! They're easy to make, richly spiced, and a favorite for holiday cookie platters or any time of year. They’re similar to gingersnap cookies.
This molasses cookie recipe makes a traditional, old-fashioned molasses cookie. Make them bigger in size and you'll have a bakery-worthy cookie. Smaller cookies are perfect for Christmas cookie trays and exchanges.
This cookie has all the traditional flavors you think of for the fall and winter holidays.
#molasses #christmascookies #bestcookies
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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.
#cookiesrecipe #gingerbreadcookies #christmascookiesrecipe
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Gingerbread Men
Gingerbread Men! The ultimate Christmas cookie, is it not??
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Spiced Ginger Cutout Cookies | October Cookie of the Month
These cookies are totally spooktacular! Spiced ginger cutout cookies are flavored with fall spices and topped with a buttercream frosting.
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Sorry, the Target cookie cutter is no longer available!
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COOKIES
- 1/2 cup butter, room temperature
- 1 cup sugar
- 1 cup molasses
- 1/2 cup sour milk (1 tablespoon vinegar plus enough milk for 1/2 cup total)
- 2 tablespoons freshly grated ginger
- 1 teaspoon ground black pepper
- 2 teaspoons baking soda
- 5 1/2 cups flour
- 1 teaspoon salt
Cream butter and slowly add sugar with mixer running. Mix until light and fluffy. In a separate bowl, place molasses and stir in baking soda until incorporated. Set aside. Add grated ginger, pepper, and salt to creamed butter and sugar and mix. Add molasses and soda. Mix and slowly add flour.
Roll out to approximately 3/8-inch thick and cut out. I use pumpkin cutters of different sizes. If the dough seems too sticky to roll out, you may chill for a while to make it easier to work with.
Bake at 350 degrees for 10-15 minutes. The cookies will puff and spread slightly. Let cool on the baking pan for five minutes and then on a rack until completely cool.
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SPICED BUTTERCREAM FROSTING
- 1/2 cup butter, room temperature
- 1/4 cup vegetable shortening
- 3/4 teaspoon ground cardamon
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla
- 1/2 teaspoon maple extract (optional)
- 2-3 cups sifted powdered sugar
- food coloring gels (optional)
Cream butter and shortening. Add the spices and flavorings, mixing to incorporate. Slowly add powdered sugar to achieve desired consistency (I use three cups). Separate frosting and create desired colors if you choose. Decorate or frost cookies.
#fall #ginger #cookies
Iced Gingerbread Oatmeal Cookies | Sally's Baking Recipes
Think of these iced gingerbread oatmeal cookies as the holiday version of regular iced oatmeal cookies. They’re every bit as chewy, soft, nostalgic, and wholesome, but brimming with gingerbread spices and topped with spiced vanilla icing.
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#baking #recipes #icedgingerbreadoatmealcookies
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