How To make Ginger Molasses Cookies
4 c Flour
1 tb Soda
2 ts Ground cloves
1 ts Salt
4 ts Ground ginger
2 ts Ground cinnamon
2/3 c Butter or margarine
2/3 c Shortening
2 c Sugar
2 Eggs
2 tb Molasses
2 tb Light corn syrup
Cinnamon and sugar mixed Together to coat cookies Combine flour, soda, cloves, salt, ginger, & cinnamon. Do not sift. Stir to mix well. Beat together butter, shortening, & sugar til fluffy. Stir in eggs, molasses, & corn syrup until well blended. Add flour mixture to creamed mixture. Beat until smooth & pliable. Pinch off dough by the rounded teaspoonful. Roll into smooth balls. Roll balls in cinnamon sugar to coat completely. Place on ungreased cookie sheets. Bake at 350 degrees 10 minutes or until cookies appear cracked, are firm but feel soft to the touch. NOTE: I usually undercook these cookies for a soft center. But for ginger snaps and a crispy cookie, cook them the full time. Lilli Beach -----
How To make Ginger Molasses Cookies's Videos
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
Thanks for watching! Make sure to subscribe for more videos:
Where I get MUSIC for all my videos: AMAZING for YouTubers!
I often use iHerb to get organic ingredients.
Go to:
or use the code SCH028 to get a discount of 5% on your purchase.
They ship internationally at a low price sometimes even free )))
INSTAGRAM:
PINTEREST:
Perfect Ginger Molasses Cookies Recipe
Get ready to bake the most delicious, chewy ginger molasses cookies this Christmas season! These cookies are guaranteed to be a hit at your Christmas gathering.
Another great Christmas recipe is our Christmas Scones:
INGREDIENTS
2 ¼ cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon ground cloves
¼ teaspoon salt
¾ cup unsalted butter, softened
½ cup white sugar
½ cup light brown sugar
1 egg
¼ cup molasses (full flavor)
3 tablespoons white sugar
READY IN: 1 hour 30 minutes
MAKES: 20-22 cookies
LET’S DO THIS
1. Preheat your oven to 350 degrees F. Whisk together the flour, ginger, cinnamon, baking soda, cloves, and salt. Set aside.
2. In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the egg, then stir in the molasses. Gradually stir the dry ingredients into the molasses mixture.
3. Chill dough in the refrigerator for at least 1 hour or until firm.
4. Shape dough into tablespoon-sized balls, and roll them in the remaining sugar. Place the cookies 2 inches apart onto a cookie sheet lined with parchment paper, and flatten slightly.
5. Bake for 10-12 minutes in the preheated oven, until cookies are just set. Allow cookies to cool on the baking sheet for 5-10 minutes before removing to a wire rack to cool completely. Store in an airtight container.
JESSICA’S EXTRA TIPS
For an extra festive touch: Dip your cookies! Simply melt half of a block of white almond bark over a double boiler, remove from the heat, and dip half of your cooled cookie into the chocolate. Place each dipped cookie onto a sheet lined with parchment paper.
To add a Christmas decorative touch: Add a holly leaf to the corner of each dipped cookie. With a tube of green writing gel and red writing gel, pipe three dots of red gel to look like holly berries and a squiggle of green gel for the holly leaf. Merry Christmas!
MY KITCHEN ESSENTIALS:
KitchenAid Stand Mixer: (Amazon)
KitchenAid Hand Mixer: (Amazon)
7-in-1 Instant Pot Rice Cooker: (Amazon)
Cuisinart Food Processor: (Amazon)
Cuisinart Mini Food Processor: (Amazon)
Kitchen Island: (Amazon)
KitchenAid Mixing Bowls: (Amazon)
Pastry Mat: (Amazon)
????️ If you like this video:
Be sure to like????, share ????, and subscribe????for more recipes from our humble Spuds and Scones home kitchen!
???? Let us know what you think:
We respond to every YouTube comment and love your feedback. What videos would you like to see from us? Recipes? How-Tos? Terrible food puns? We're here for all of it, and we'd love to hear from you!
???? CONNECT WITH US:
???? Instagram: @spudsandscones
As an Amazon Associate, I earn from qualifying purchases. Some of the links are affiliate links that help support our channel at no extra cost to you. Thank you for your support!
How to Make the Best Ever Ginger Molasses Cookies (Better Than Starbucks!)
???????? GET THE FULL RECIPE HERE:
???? PIN THIS RECIPE ON PINTEREST:
???? THANKS FOR WATCHING!
Visit my blog at for more healthy and delicious recipes!
???? FOLLOW ME ON SOCIAL MEDIA!
???? CHECK OUT OUR E-COOKBOOKS:
✉️ Sign-up for our FREE No-Fail Muffin Baking Guide e-course:
BEST EVER GINGER MOLASSES COOKIES (BETTER THAN STARBUCKS!)
Ingredients
* 1 1/4 cup unsalted butter at room temperature
* 2 cups white sugar
* 2 eggs
* 1/2 cup molasses
* 4 cups all purpose flour
* 1/2 tsp salt
* 4 tsp baking soda
* 2 tsp ground cinnamon
* 1 tsp grated fresh ginger or powdered ginger
* 1/2 tsp ground cloves
* 1/3 cup white sugar for rolling
Instructions
* Add the butter to the bowl of your stand mixer fitted with the paddle attachment. Cream the butter on medium high speed until it is soft and creamy and the colour begins to turn pale (use a hand mixer if you wish).
* Add the sugar and beat on medium high speed for 2 minutes, scraping down the sides of the bowl a few times.
* Beat in the eggs on medium high speed one at a time, scraping down the bowl after each addition.
* Beat in the molasses and scrape down the bowl to ensure everything is evenly combined.
* In a separate bowl, combine the flour, baking soda, grated ginger, cinnamon, cloves and salt. Whisk these ingredients together to they're combined and dump the mixture into the bowl of the stand mixer with the butter mixture.
* Combine the butter mixture and the dry ingredients on low speed just until no streaks of flour remain. You'll have to scrape down the sides of the bowl a few times to make sure everything is incorporated.
* Cover the dough with plastic wrap and chill in the fridge for one hour.
* After one hour has passed, preheat your oven to 350 degrees Fahrenheit.
* Remove the dough from the fridge and shape it into about 36 balls with your hands, rolling each ball of dough in the white sugar and placing it on a baking sheet prepared with some parchment paper. Remember to space the cookies out appropriately...this recipe makes about 3 dozen cookies so you'll likely need to bake 3 or more sheets of cookies.
* Bake each sheet of cookies for 10-11 minutes at 350 degrees Fahrenheit.
* When you remove the baking sheet from the oven, let the cookies cool on the baking sheet until they've cooled almost completely. This will help them achieve that soft and chewy texture as they continue to bake on the inside even after they've been removed from the oven.
???? KITCHEN TOOLS USED IN THIS RECIPE:
Cookie Pans:
Cookie Scoop:
????ALL-TIME FAVOURITES:
Instant Pot Duo 6QT:
Kitchen Aid Hand Mixer:
Le Creuset Dutch Oven Pot:
Cast Iron Skillet:
Baking Sheet Pan:
Springform Cake Tin:
Cutting Board Set:
Mixing Bowl Set:
Balloon Whisk:
Spatula Set:
Garlic Press:
Instant Read Thermometer:
OUR FAVOURITE KITCHEN ITEMS & PROPS:
♥️ Kitchen towels:
♥️ Backdrops:
♥️ Dishes & Ceramics:
♥️ Cookware and props:
♥️ Shop my Amazon Store (with ALL my favourite kitchen products!)
???? OUR PHOTOGRAPHY/VIDEOGRAPHY GEAR:
Canon 90D:
Canon 6D Mark II:
50mm Lens:
Photography lens:
Video/Photography lens:
Tripod:
Light stand:
Video/photography light:
Softbox:
**The Busy Baker is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.**
Chewy Molasses Cookies
These chewy ginger molasses cookies are soft, sweet, and unbelievably good.
Here's the recipe:
⭐️ SUBSCRIBE TO OUR YOUTUBE CHANNEL
⭐️ SIGN UP FOR (FREE!) EMAILS WITH NEW RECIPES
⭐️ FOLLOW US!
Instagram:
Pinterest:
Facebook:
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.
#LeGourmetTV #GlenAndFriendsCooking
Soft & Chewy Ginger Molasses Cookies | Soft & Chewy Gingersnaps Recipe
Soft & Chewy Ginger Molasses Cookies | Gingersnap-less Cookies
These delicious old-fashioned ginger molasses cookies are definitely a holiday favorite and also enjoyed all year round. They have crackly, sparkling tops and perfectly spiced flavor. They are coated with crunchy sugar exterior with a soft and chewy interior. These cookies are the ideal heartfelt gifts.
You’ll need:
• 2 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 ½ tsp ground ginger
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• ½ cup unsalted butter (melted)
• ½ cup light brown sugar (packed)
• 1 medium whole egg (room temperature)
• ¼ cup molasses (I used grandma’s unsulphured molasses)
Makes 20 cookies
:: HELPFUL HINTS ::
* Pull them out of the oven once they have flattened out and cracks appear on the surface. They should still be soft at the center. They will settle as they cool. Let them rest for 1 minute on the baking tray and transfer them in wire rack to finish cooling completely.
* Measure your flour correctly (spoon & level method). Adding too much flour will result to dry and crumbly texture when baked. Fluff your flour with a spoon, spooned it into your measuring cup, and use the back of the knife to level it off.
Happy baking!
Thanks for watching!