Easy Ginger Molasses Cookies soft + chewy
Easy Ginger Molasses Cookies soft + chewy
These soft molasses biscuits are the tenderest and chewy ginger-flavored biscuits you can find. They are a must-have for the holidays! !
Super soft molasses biscuits are delicious and simple. Amish cookies, soft peanut butter cookies, cream cheese cookies and butter cookies are extra simple and straightforward cookies, just as delicious!
Ginger Molasses Cookies
It is always fun to make a batch of cookies. They are fast and simple, and are perfect for enjoying a snack after school, or sharing at a party or with neighbors.
These chewy spiced molasses cookies are a great way to add variety to your cookies-especially during the holidays. They provide a different and unique flavor that I am here for.
You better believe that when we take out the pre-made gingerbread boxes used to build houses, I will eat a little bit. But honestly, those didn’t taste like a homemade batch of biscuits at all!
These ginger molasses cookies are soft, chewy and full of flavor. If you like ginger and you like cookies like gingerbread or classic gingerbread-you will love these!
Making Molasses Cookies
Wet ingredients. Melt the butter and pour it into a medium mixing bowl. Add brown sugar, and eggs. Stir well, then add molasses and stir.
Dry ingredients. In a separate bowl, combine flour, baking soda, cinnamon, cloves and ginger.
chill. Pour the flour mixture into the molasses mixture and stir together. Cover the bowl and put it in the refrigerator for 1 hour.
Prepare. Preheat the oven to 375°F. Use a cookie scoop to make a 1-inch dough ball. Roll them up with your hands to make them smooth, and then roll them into the sugar.
bake. Place the biscuit balls on the unoiled biscuit slices, making sure they are about 2 inches apart. Bake for 8-10 minutes, the top cracks. Cool on a metal rack.
notes: Cool the dough in the refrigerator between batches.
Variety:
I like the wrinkled top and the simple icing of these cookies. They are a great addition to the Christmas candy plate and balance the obvious chocolate flavor around the holidays. Although I like these cookies very much, you can have some fun and change them a little bit. Here are some ideas:
- Add 1 cup White chocolate chips Stir in the dough
- Make them mini Don’t forget to reduce the baking time
- Use a thin pipe tip Add vanilla frosting design To the top
- Half-dipped cookies Add vanilla syrup or melted white chocolate
Notes about molasses:
- do you know An open can of molasses can Can be stored for up to 5 years Still maintained well? Just make sure that the lid is sealed after each use and that no other ingredients get into the jar that might contaminate the jar.
- consistency Each brand of molasses may be different. It will affect the shape of the finished biscuit. If the dough looks too soft, just put it in the refrigerator before scooping and baking. This will prevent them from spreading too much. If it is too hard, gently press the dough balls to flatten them before baking.
- The three most common types of molasses include Light, dark and black belts.
- LIGHT is usually the first choice for baking, but dark colors can also be used.
- DARK has a more unique color and flavor, and if you are looking for a richer molasses, it is a good choice.
- BLACKSTRAP is more bitter and has a strong flavor. This type is used for savory dishes, not for baking.
Store information
Shop Molasses biscuits can be stored for up to 4 days in an airtight container at room temperature. Put a slice of white bread or a slice of apple in the container to help keep it soft. Biscuits can be frozen for up to 3 months.
Frozen dough: Roll the dough into a ball, but don’t roll sugar. Instead, arrange them on the baking sheet. Put the flakes in the refrigerator and freeze until solid. Transfer the dough balls to Ziploc, label them and freeze them for up to 3 months. When you are ready to bake, let the dough balls thaw and roll in the sugar. Bake according to the recipe instructions.
For more holiday desserts, please check:
Course dessert
American cuisine
Preparation time 10 minutes
Cooking time 10 minutes
Cool down for 1 hour
Total time 1 hour 20 minutes
30 servings
Calories 110 kcal
Author Little Luna
- 3/4 c butter melted
- 1 cup brown sugar
- 1 egg
- 1/4 cup molasses
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon minced ginger
- 1/2 teaspoon sugar
-
Melt the butter and pour it into a medium mixing bowl. Add brown sugar, and eggs. Stir well, then add molasses and stir.
-
In a separate bowl, combine flour, baking soda, cinnamon, cloves and ginger.
-
Pour the flour mixture into the molasses mixture and stir together. Cover the bowl and put it in the refrigerator for 1 hour.
-
Preheat the oven to 375°F. Use a cookie scoop to make a 1-inch dough ball. Roll them up with your hands to make them smooth, and then roll them into the sugar.
-
Place the biscuit balls on the unoiled biscuit slices, making sure they are about 2 inches apart.
- Bake for 8-10 minutes, the top cracks. Cool on a metal rack. Note: Keep the dough in the refrigerator between batches.
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