How To make Molasses Cookies A.K.A. Ginger Cookies (Christmas)

Soft Ginger Molasses Christmas Cookies Recipe - Dipped in white chocolate and sprinkles. #shorts

Ginger Molasses Christmas Cookies. The best-ever soft and chewy molasses cookies a.k.a. molasses crinkles – These sweet, spiced ginger molasses cookies are a must-try for the holidays. Kids will love to help you dip in white chocolate and add the sprinkles

MAKE THE RECIPE:
Add Me On:
Pinterest:
Facebook:
Blog:

Pubnico Soft Molasses Cookies AKA Moose Hunters, Fat Archies, Long Johns & Lumberjacks

Link to the Recipe:

Chewy Molasses Cookies | Holiday Spice Ginger Cookies

I make these soft and chewy Molasses or AKA Crackle Gingerbread Cookies every year around the holidays! Let me tell you THEY GO QUICKKKK So this is why I make them in BIG batches!!

In this video I make 2 batches which is about 90 cookies (2 Diameter). Feel free to half the recipe if you only need about 40 cookies. Store up to 1-2 weeks in the fridge if needed. They keep on the counter fine as well.

TIPS:
Soft and Chewy Cookies- Bake for 10mins
Crispy & Crunchy Cookies (like Gingersnaps) - Bake for 12mins
Use light brown sugar

Ingredients ( 2 Batches ~ 90 Cookies)
4 1/2 Cups Flour
4 1/2 Tsp Ground Ginger
2 1/2 Tsp Cinnamon
1/2 Tsp Ground Cloves
1/2 Tsp Nutmeg
2 1/2 Tsp Baking Soda
1 Tsp Salt

1 1/2 Cup Unsalted Butter (softened)
1 Cup White Sugar
1 Cup Light Brown Sugar (make sure its light brown)
2 Eggs (room temp)
2/3 Cup Fancy Molasses

Rolling
1/2 Cup White Sugar
1/4 Cup Sprinkles ( i used clear chunky sprinkles)

Old Fashion Soft Molasses cookies - Best Molasses Cookies Recipe

Old Fashion Soft Molasses Cookies
These old fashion soft molasses cookies bring childhood holiday memories to the Christmas season. Probably one of the most loved kids' favorite cookies too. Soft, rich, and buttery cookies made with the wonderful flavor of molasses and warm spices like ginger, nutmeg, and cinnamon. A simple recipe that gets mixed in 7 minutes and baked in 20 which means you have wonderful holiday cookies in less than 30 minutes.

Get the recipe here -
Pin this recipe for later -

170 grams (0.75 cups) Unsalted Butter
110 grams (0.5 cups) Light Brown Sugar
50 grams (0.25 cups) White Sugar
90 ml (0.27 cups) Molasses
1 (1 ) Large Egg
250 grams (2 cups) All-Purpose Flour
1 tsp (1 tsp) Baking Powder
1/2 tsp (0.5 tsp) Baking Soda
1/4 tsp (0.25 tsp) Salt
2 tsp (2 tsp) Vanilla Extract
1/2 tsp (0.5 tsp) ground ginger
1/4 tsp (0.25 tsp) ground nutmeg
1/2 tsp (0.5 tsp) ground cinnamon
1/4 tsp (0.25 tsp) ground allspice.


Join my newsletter to get access to all my FREE resources and more -


You can also find me on..

Blog homepage -
Facebook -
Instagram -
Pinterest -
Twitter -

The Best Cookies I Make - Soft Molasses Cookies With Sweet Icing

When the weather turns cold, these are the perfect cookies to warm you up. Pillowy soft, with that hint of gingerbread flavor, these Soft Molasses Cookies are up there with my favorites.

Soft Molasses Cookies Ingredients

¾ cup Shortening
¾ cup Granulated Sugar
1 cup Unsulphured Molasses
1 tsp Vanilla
4 ½ cups All Purpose Flour
3 tsp Baking Powder
1 tsp Baking Soda
½ tsp Kosher Salt
2 tsp Dried Ginger
⅔ cup Water

Icing Ingredients

1 cup Powdered Sugar
3 TBSP Whole Milk
½ tsp Vanilla


Subscribe To My Channel:

============
Items Used This And Other Videos (* Affiliate Links - See Below - As an Amazon Associate I earn from qualifying purchases.)
All Items In My Amazon Store:
Hand Mixer:
Baking Sheet:
Parchment Paper:
Pastry Mat:
Rolling Pin:
Chef’s Knife:
Virginia Boys Cutting Board:
Nitrile Gloves:

(As a ThermoWorks Affiliate I earn a commission for sales made through the following links.)
ThermoWorks Thermapen One:
ThermoWorks SQUARE Dot:
ThermoWorks Smoke X:
ThermoWorks Smoke:
ThermoWorks ThermaPop:
ThermoWorks TimeStack:
ThermoWorks Surface Thermapen:
Thermoworks Hi-Temp Brush:

============

You can help support Cooking With Ry through PayPal


Thank you so much for your support!

============

Interested in Cooking With Ry shirts, mugs, and other assorted merchandise? Find them all here:

============
Instagram:
Facebook:

============
Amazon Links:
As an Amazon Associate I earn from qualifying purchases.

Other Links:
Other links in this description may be affiliate links which allow me to earn commissions from sales.

===========
#cooking #baking #cookies

Triple Ginger Snaps (just like Trader Joe’s)

Triple Ginger Snaps (just like Trader Joe’s)

00:00 Intro
00:50 Ingredient Prep
02:56 Making the Dough
05:04 Shaping the Cookies
06:12 Baking the Cookies

Inspired by a recipe from Love and Olive Oil

Makes about 80 cookies (1.5 inches in diameter)

1 large egg plus 1 large egg yolk, at room temperature
320g unbleached all-purpose flour
2 teaspoons baking soda (10g)
2.8g salt (1 teaspoon Diamond Crystal Kosher or ½ tsp table salt)
1 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon cardamom (optional)
1/2 tsp nutmeg (optional)
28g finely grated fresh ginger (from 2-3 inch piece)
80g finely chopped crystalized ginger
170g unsalted butter (1.5 sticks)
255g dark brown sugar
57g molasses
granulated sugar, for rolling

Ingredient Prep:
Put the egg and the yolk into a small bowl and bring to room temperature.
In a bowl, whisk together flour, baking soda, and salt; set aside.
Measure out all the spices, grate the fresh ginger, and chop candied ginger.

Making the Dough:
Melt the butter in a small pot set over medium heat. Cook until the butter is brown, whisking frequently. Transfer brown butter to the bowl of a mixer and whisk in the dry spices. Let cool for about 2 minutes. Add brown sugar, molasses, and fresh ginger. Mix with a paddle attachment on medium speed until all the sugar is broken up and the mixture is creamy. Add the egg and the yolk and mix on medium speed until absorbed. Add the flour mixture and mix on low until no dry flour remains. Mix in the crystallized ginger. Cover with plastic wrap and refrigerate until firm, about 2 hours, but longer is fine.

Shaping the cookies:
Divide the dough into 10g pieces and shape into balls as shown in the video. The balls can be frozen for future use or baked right away. To freeze: put in the freezer on a baking sheet for 2 hours, then collect into a freezer bag and store in the freezer until needed.

Baking the cookies:
Preheat the oven to 300F (150C) with the racks in the upper-middle and lower-middle positions. Line 2 baking sheets with parchment paper. Coat the dough balls in granulated sugar. Arrange balls on prepared baking sheets, leaving 2 inches of space between them. A half sheet (18x13 inches) will fit about 14 balls. Place 2 baking sheets in the oven. Bake for 10 min. Rotate top to bottom and front to back. Bake until the cookies just begin to darken around the edges, 10 more minutes (12 if starting from frozen). Transfer to a wire rack and cool completely. Repeat with remaining dough. Store in an airtight container. Cookies will keep up to 2 weeks.

Support my channel


My cooking classes in the Boston area:


FACEBOOK:
INSTAGRAM: