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!
???? ⬇️ ???? ⬇️ ???? ⬇️ ???? ⬇️
You can print out the recipe here:
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!
❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
Thanks so much for watching! Pretty please, hit that LIKE button and SUBSCRIBE so you can stay up to date with all of my new recipe releases. Stay tuned, there's more yumminess to come!
???? SUBSCRIBE ????:
???? Like what you see? There's SO MUCH more! ????
⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️
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 TRUE Crispy Gingersnap Cookies: Tips on HOW to get the PERFECT Crisp!
These gingersnap cookies are truly CRISPY like the store-bought version but better! The secret to the crisp lies in the limited moisture in ingredients and a slow bake. They make great holiday gifts or a perfect gingersnap cookie pie crust. Ice cream sandwiches anyone? Make a batch to spice up your season! I also provide tips on how to take most cookie recipes and adjust the ingredients to make the cookies as crispy as you'd like.
Crispy Gingersnap Cookie Recipe Link:
Nutella Swirl Pumpkin Pie with Gingersnap Crust Recipe Link:
How to Bring Butter & Eggs to Room Temperature Quickly Link:
Blog Link:
Instagram:
Pinterest:
Content Time Markers:
00:00-01:32 Gingersnaps & my inspiration!
01:33 Visual of ingredients & Combining the wet ingredients
02:57 Whisk together the dry ingredients
03:40 Add dry to wet and stir well & Prep for rolling the cookie dough
04:10 Use a 1 1/2 inch cookie scoop for uniform shapes, roll, & cover in sugar
04:44 Two SHAPE alternatives for baking... Round balls or Flatten them out (Learn WHY the difference matters & HOW to flatten them easily!)
05:41 See my 3 TIPS on how to CREATE or MODIFY recipes to get a CRISPY cookie
06:38 First look at the baked cookies! Listen for the SNAP difference between the two versions...
07:38 Scott joins me for a taste. He compares the 2 versions and gives his opinion on flavor
Many, many thanks! I appreciate your time and support.
Disclaimer
The content in these videos shall not be construed as health & safety advice or other & may be outdated or inaccurate; it is your responsibility to verify all information. This is a YouTube video for entertainment purposes ONLY. I am not a professional chef or baker. I provide information based on experience, personal research, and personal preferences. No copyright is claimed in Summer Bakes the World videos and to the extent that material may appear to be infringed, I assert that such alleged infringement is permissible under fair use principles in U.S. copyright laws. If you believe material has been used in an unauthorized manner, please contact me.
Learn How To Make Nabisco Old Fashioned Ginger Snaps SECRET RECIPE!
Here's the recipe you're looking for:
If you are searching for Nabisco Old Fashioned Ginger Snaps SECRET RECIPE but failed to find the right one, then you're at the right place. After a long time, we now have with us the SECRET RECIPE for this treat and we're here to share it with you!
A Secret Offer Just for My Readers (Recipes From 5-Star Restaurants and Over 200 Other Favorite Restaurant [KFC, McDonalds, Popeye & Many More] Recipes) :
For more SECRET recipes from 100+ of your favorite Restaurants,
Brands and Companies from around the world, you can visit:
Track Name: Undercurrent Blues
Artist: Benny Goodman
All the copyrights to the song belong to the respective bands and no copyright infringement is intended.
The perfect gingersnap cookies recipe for the holiday season
These classic gingersnap cookies are the perfect mix of sweet and spicy, and they’re always a hit with fans of autumn flavors. The soft cookies are a seasonal favorite that is right out of Grandma’s recipe box.
__________⬇️️⬇️️⬇️️⬇️️ CLICK FOR RECIPE ⬇️️⬇️️⬇️️⬇️️ ___________
Grab the full, printable recipe on my blog:
INGREDIENTS
2 ¼ cups all-purpose flour
2 tablespoon cornstarch
1 tablespoon gingerbread spice blend
¼ teaspoon gingerbread spice blend
1 ½ teaspoons baking soda
½ teaspoon salt
¼ cup granulated sugar
1 cup light brown sugar
½ cup unsalted butter, room-temperature
1 large egg, room-temperature
¼ cup unsulphured molasses
1 teaspoon vanilla extract
INSTRUCTIONS
In a medium bowl combine the all-purpose flour, cornstarch, 1 tablespoon gingerbread spice blend, baking soda and salt. Set aside.
In a small bowl add the granulated sugar and remaining ¼ teaspoon gingerbread spice blend. Stir to combine. Set aside
In a large mixing bowl beat together the light brown sugar and room-temperature butter, using a handheld mixer on medium-low speed, until the butter is light and fluffy.
To the butter mixture add the egg and beat until fully incorporated.
Next, add the unsulphured molasses and vanilla extract and beat just until all the ingredients are fully combined.
Slowly add the flour mixture to the butter mixture while mixing the dough on low speed. Make sure to scrape down the sides of the bowl as needed when adding the flour mixture. Stop mixing as soon as all the flour has been incorporated. You do not want to over mix your cookie dough.
Using a 1 ½ inch (or 1 ½ tablespoon) cookie scoop, scoop out the gingersnap cookie dough and gently roll each one into a ball, being careful not to compact the dough, then roll each dough ball into the reserved bowl of spiced sugar.
Place the cookie dough balls onto a parchment, or silpat, lined tray and repeat until all the gingersnap cookie dough balls have been rolled in the spiced sugar.
Refrigerate the cookie dough for two hours.
Preheat the oven to 350* F. Line a large baking tray with parchment paper.
Place 8 cookies onto the baking tray. Allow 1 to 2 inches between each cookie.
Bake the gingersnap cookies, on the center rack of your oven, for 10 to 12 minutes or until the center is set and the edges are just barely brown.
Repeat until all the cookies are baked.
Allow the gingersnap cookies to cool on the baking tray for 5 minutes before transferring them to a cooling rack to cool completely on the counter before serving or storing.
Thanks so much for watching! Please push LIKE, leave a COMMENT, SUBSCRIBE and SHARE!!!
SUBSCRIBE to my channel:
FACEBOOK: Spaceships and Laser Beams
INSTAGRAM: spaceshipsandlaserbeams
PINTEREST: spaceshipslb
TWITTER: @SpaceshipsLB
CONTACT US: layne@spaceshipsandlaserbeams.com
⭐️⭐️⭐️⭐️⭐️⭐️
Spaceships and Laser Beams launches new recipes daily. You'll find us sharing the best ideas for food, DIY, family life, travel, and more!
Snappy, Crispy Gingersnap Cookies
This Gingersnap Cookie Recipe yields crisp, buttery, snappy cookies!
↓↓↓↓↓CLICK FOR MORE↓↓↓↓↓↓
RECIPE:
When I set out to make a Gingersnap Cookie recipe I wanted them to be classic. And classic Gingersnaps are crisp. They, well, snap when you break them. They crunch when you bite into them.
Ingredients
7 tablespoons unsalted butter melted and cooled until no longer warm to the touch.
1/2 cup granulated sugar 100g
1/4 cup dark brown sugar firmly packed (50g)
1/2 teaspoon vanilla extract
2 1/4 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground cayenne pepper
Pinch ground black pepper 1/16 teaspoon
2 Tablespoons unsulphured molasses it should say “unsulphered” on the label
1 large egg yolk
2 Tablespoons whole milk
1 2/3 cup all-purpose flour 210g
1/2 teaspoon baking soda
1/2 teaspoon salt
Additional granulated sugar for rolling
DISCLAIMER: As an Amazon Associate I earn from qualifying purchases from the links below.
Recommended Equipment
Glass mixing bowls (Affiliate Link):
Kitchen Scale (Affiliate Link):
Instructions
00:00 Introduction
00:18 Preheat oven to 315F (155C) and line baking sheets with parchment paper. Set aside.
00:25 In a large bowl, combine melted, cooled butter, sugars, vanilla extract, and spices (ginger, cinnamon, cloves, cayenne pepper, and black pepper). Stir well.
01:43 Add molasses, egg yolk, and milk and stir until completely combined.
02:15 In a separate bowl, whisk together flour, baking soda, and salt.
02:33 Gradually stir dry ingredients into wet until completely combined.
02:55 Scoop cookie dough into 2-teaspoon-sized portions. Roll between your palms until smooth and then roll through granulated sugar.
03:33 Transfer to prepared baking sheet, spacing cookies 2” apart.
03:47 Transfer to 315F (155C) oven and bake for 22 minutes.
03:56 Within a minute or two of cookies coming out of the oven, use the clean, flat, bottom of a glass to firmly press down on cookies to flatten.
04:20 Allow cookies to cool completely on baking sheet before enjoying. Once cooled they should be crisp and snappy (if the first batch isn’t crisp once cooled, bake subsequent batches for longer).
Facebook:
Instagram:
Pinterest:
Email List:
Ginger Snap Biscuits. Easy to make and so delicious.
Buy my cookbooks here: fatimasydow.co.za/shop/
Business website: fatimasydow.co.za
Instagram:
Facebook:
Email: info@fatimasydow.co.za
You can now support my channel through donations. See link:
In my videos, I use Lofra Cookers, Faber Appliances and AMC Cookware.