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- 2 1/4 cups all-purpose flour - 2 teaspoons ground ginger - 1 teaspoon ground cinnamon - 1 teaspoon baking soda - 1/2 teaspoon salt - 3/4 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup molasses - 1 large egg - 1 teaspoon vanilla extract - 1/4 cup granulated sugar (for rolling) For those with allergies or specific diets, here are some substitutions: - Use coconut oil or vegan butter for dairy-free options. - Swap brown sugar with coconut sugar for a lower glycemic index. - Try maple syrup if you don’t have molasses, but the taste will differ. The temperature of your butter matters a lot. If it is too soft, your cookies may spread too much. Aim for softened butter, not melted. This helps create a nice, chewy texture. Molasses plays a key role in both flavor and texture. It adds a rich, deep sweetness that balances the spices. Molasses also keeps the cookies moist and chewy, which is what we all want! So, don't skip this ingredient; it makes your cookies special. 1. Preheat your oven to 350°F (175°C). This step is key for even baking. 2. Line a baking sheet with parchment paper. This helps keep cookies from sticking. 3. In a bowl, whisk together: - 2 1/4 cups all-purpose flour - 2 teaspoons ground ginger - 1 teaspoon ground cinnamon - 1 teaspoon baking soda - 1/2 teaspoon salt Set this mixture aside. 4. In a large bowl, beat together: - 3/4 cup unsalted butter, softened - 1 cup brown sugar, packed Mix until creamy and light, about 2-3 minutes. 5. Next, add: - 1/2 cup molasses - 1 large egg - 1 teaspoon vanilla extract Beat until everything is well mixed. 6. Gradually add the dry mix to the wet mix. Use low speed to avoid overmixing. 7. Chill the dough in the fridge for about 30 minutes. This makes it easier to handle. 1. Scoop about 1 tablespoon of dough. Roll it into a ball. 2. Roll each ball in: - 1/4 cup granulated sugar This adds a sweet crust. 3. Place the dough balls on the prepared baking sheet, leaving about 2 inches between each ball. 4. Bake in the preheated oven for 8-10 minutes. The edges should set, while the centers stay soft. They will firm up as they cool. 1. Let the cookies cool on the baking sheet for about 5 minutes. This helps keep them chewy. 2. Carefully transfer the cookies to a wire rack to cool completely. Storing them properly keeps them fresh and tasty! To make chewy ginger molasses cookies, chilling the dough is key. When you chill the dough for about 30 minutes, it firms up. This helps the cookies keep their shape while baking. Chilled dough also allows the flavors to blend better. To avoid overbaking, watch your cookies closely as they bake. They should look set at the edges but still soft in the center. Remove them from the oven when they are just starting to firm up. They will continue to cook a bit after you take them out. You can add variety by mixing in spices or other tasty ingredients. Consider adding a pinch of nutmeg or cloves for a different flavor twist. You can also fold in chocolate chips or chopped nuts for added texture. Pair these cookies with a glass of milk, or enjoy them with a warm cup of tea. The rich flavors of ginger and molasses work well with both drinks. If your cookies turn out too dry, try adding a bit more molasses. This will add moisture and improve texture. You can also check that you are not overbaking them, as this can lead to dryness. To keep cookies from spreading too much, ensure your dough is well-chilled. You can also try using parchment paper on your baking sheet. This helps create a non-stick surface, preventing the cookies from spreading too much while baking. {{image_2}} You can switch things up with flavor. For a twist, add chocolate chips to the dough. Dark chocolate pairs well with ginger. You can also try nuts, like walnuts or pecans. They add a nice crunch and taste. Feel free to experiment with spices, too. Nutmeg brings warmth, while cloves add depth. Mixing these spices can create a unique flavor that’s fun to try. Just remember to keep the ginger as the star. If you need a gluten-free version, use gluten-free flour. Many options work well, like almond or oat flour. Just check the measurements as they can differ from regular flour. For vegan cookies, swap the egg for a flaxseed meal. Mix one tablespoon of flaxseed with two and a half tablespoons of water. Let it sit for a few minutes until it thickens. You can also substitute the butter with coconut oil or vegan butter. These swaps help keep the cookies soft and tasty without animal products. To keep your chewy ginger molasses cookies fresh, store them at room temperature. Place them in an airtight container. This helps maintain their soft and chewy texture. If you want a little extra protection, layer parchment paper between the cookies. This prevents them from sticking together. For long-term storage, you can freeze either the dough or the baked cookies. If you freeze the dough, scoop it into balls first. Then, place them on a baking sheet and freeze until solid. After that, transfer the dough balls to a freezer bag. This method makes it easy to bake fresh cookies later. If you freeze baked cookies, let them cool completely first. Then, wrap each cookie in plastic wrap. Place them in a freezer-safe bag or container. When you’re ready to enjoy them, simply thaw at room temperature. To get that fresh-baked taste, re-bake them at 350°F for about 5-7 minutes. This method will revive their chewy goodness. What makes molasses cookies chewy? Molasses cookies are chewy due to the moisture from the molasses and the butter. Molasses adds a rich flavor and keeps the cookies soft. When you mix the dough, the butter and sugar create air pockets. This helps the cookies stay chewy after baking. Can I use other types of sugar instead of brown sugar? You can use other sugars, but it may change the taste. Brown sugar adds moisture and depth. If you use white sugar, your cookies might be less chewy and more crisp. You can mix brown and white sugar for a good balance. Is there a substitute for molasses? If you do not have molasses, you can use honey or maple syrup. They add sweetness, but the flavor will be different. You can also mix dark corn syrup with a bit of sugar to mimic molasses. Can I use whole wheat flour? Yes, you can use whole wheat flour. It gives a nuttier flavor and more fiber. However, your cookies might be denser. You may want to use half all-purpose and half whole wheat for best results. How do I know when the cookies are done? Look for set edges and soft centers. The cookies will firm up while cooling. If the edges are golden, they are likely done. If unsure, bake a minute more. Why did my cookies spread too much during baking? Overmixing the dough can cause this. Make sure to chill the dough for 30 minutes. This helps keep the shape. If your butter is too soft, it can also cause spreading. Always measure ingredients carefully for best results. This blog post has covered everything you need for chewy ginger molasses cookies. We explored essential ingredients that give cookies their chewy texture. I shared detailed steps for mixing and baking. You learned tips for storage and how to troubleshoot common issues. Now you have the tools to make perfect cookies. Remember, practice makes perfect, so keep experimenting with flavors. Enjoy the sweet rewards of your baking!

Chewy Ginger Molasses Cookies

Discover the perfect chewy ginger molasses cookies that will delight your taste buds! This simple recipe combines warm spices, sweet molasses, and rich butter for a delicious treat. With just a few easy steps, you can bake a batch of 24 cookies that are soft in the center and slightly crisp on the edges. Ready to indulge? Click through to explore the full recipe and make these delightful cookies today!
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Ingredients
  

2 1/4 cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup molasses

1 large egg

1 teaspoon vanilla extract

1/4 cup granulated sugar (for rolling)

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a bowl, whisk together the flour, ground ginger, ground cinnamon, baking soda, and salt. Set aside.

      In a large mixing bowl, beat the softened butter and brown sugar together using an electric mixer until creamy and light. This should take about 2-3 minutes.

        Add the molasses, egg, and vanilla extract to the butter mixture, and beat until well incorporated.

          Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.

            Let the dough chill in the refrigerator for about 30 minutes for better handling.

              Once chilled, scoop about 1 tablespoon of dough and roll it into a ball. Then roll each ball in the granulated sugar until coated.

                Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.

                  Bake in the preheated oven for 8-10 minutes, or until the edges are set and the centers are still slightly soft (they will continue to firm up while cooling).

                    Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

                      Prep Time: 30 mins | Total Time: 1 hour | Servings: 24 cookies

                        - Presentation Tips: Serve on a decorative plate with a sprinkle of cinnamon on top, or package them in a clear bag tied with a ribbon for gifting. Enjoy with a glass of milk or your favorite tea!