Let me take a bite out of one of these delicious cookies. Let the cookies cool for 5 minutes before transferring from the baking sheets to a wire rack to cool completely. Pin Step sevenĪs you can see, they spread out somewhat when they bake. Continue until there are 16 balls to each baking sheet. Scoop out the batter and place each cookie dough ball on the cookie sheet. I transfer the cookie dough to a separate bowl and grab my small cookie scoop. (C) Step fiveĪdd the dry ingredients (C) to the mixer and mix until incorporated. Gather the dry ingredients: flour, baking soda, salt, ginger, cinnamon, and nutmeg. Your batter may be a little loose but don’t stress about it, adding the dry ingredients will take care of that. Gather the wet ingredients (egg, vanilla and molasses (B), add them to the mixer and mix until creamy. Mix until incorporated which will take around 3 minutes. Gather the sugar, vegetable shortening (A) and put in the mixer. Preheat oven to 350 degrees Fahrenheit, set up your stand mixer and take out some cookie sheets. How to make ginger molasses cookies Step one Flour – I use sprouted spelt because I love it, but you can replace it with all purpose flour.Sugar – both brown sugar and white granulated sugar.Vegetable shortening – I use the Crisco brand, but if you prefer, you can use butter instead.Sometimes I will add 1 teaspoon of ground cloves in addition to the ginger, cinnamon, and nutmeg.They will be soft to the touch but that’s what makes them chewy. As all ovens are different, check the cookies after 13 minutes of baking.I usually add three layers to the bag before I place them in the freezer. Just store them in a flat layer in an airtight container like a gallon bag. These cookies freeze well, but make sure they are fully cooled before packaging them.If you don’t want to use vegetable shortening, you can substitute it with butter.Although Crisco blocks are a little more expensive than vegetable shortening in a can, I prefer it to use the blocks for cookies like this because you just peel off the wrapper and place it in the mixer.This post may contain affiliate links, which means I get a small commission, at no additional cost to you, if you click the link and buy something. But where ginger snaps are too spicy for me, these cookies are perfect! Everyone enjoys these baked cookies because they are delicious, soft and the best chewy ginger molasses cookies you’ve ever tasted. They are reminiscent of a mild ginger snap. There is such a nice balance between the sweet and spice. If you gave me the ultimatum that for the rest of my life, I could only eat this cookie or a chocolate cookie, I would pick this cookie. These truly are the best ginger cookies I’ve ever tasted. I’m still surprised that I like them as much as I do.Įveryone who knows me, knows that I would always pick a chocolate anything over a not-chocolate something. Ready in under 30 minutes, these cookies are the perfect addition to any holiday cookie platter, dinner party, or family movie night! Pin These delectable ginger molasses cookies are soft, sweet, and oh-so-cozy.
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