Best 2 Chewy Ginger Molasses Cookies Recipes

Indulge in the delightful symphony of flavors with our irresistible Chewy Ginger Molasses Cookies! These delectable treats are a perfect blend of warm spices, rich molasses, and a touch of ginger that creates a captivating aroma and an unforgettable taste. Each bite offers a satisfying chewiness and a burst of sweet and spicy notes that dance on your palate.

Our collection of recipes caters to every taste and preference. Whether you prefer classic, chewy ginger molasses cookies, gluten-free options, or a unique twist with chocolate chips, we have it all. We'll guide you through each step with detailed instructions and helpful tips to ensure perfect results every time. So, gather your ingredients, preheat your oven, and let's embark on a delightful baking journey together!

Check out the recipes below so you can choose the best recipe for yourself!

CHEWY GINGER MOLASSES COOKIES

Chewy Ginger Molasses Cookies image

Molasses adds sweetness to these cookies and gives chewiness to every bite. Eat at least one warm right off the cooling rack with a tumbler of cold milk.

Provided by Food Network Kitchen

Categories dessert

Time 15m

Yield Makes: about 2 dozen

Number Of Ingredients 10

Ingredients

2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon fine salt
1 stick (4 ounces) unsalted butter, at room temperature
1 cup sugar, plus more for rolling
1/3 cup molasses
1 large egg

Steps:

Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
Whisk the flour, ginger, cinnamon, baking soda, cloves and salt together in a medium bowl. Set aside.
Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed until well combined, about 3 minutes. Add the molasses and egg and beat until lighter in color, about 3 minutes. Add the flour mixture and mix on low until well blended.
Using a tablespoon, form the dough into 1-inch balls and roll in sugar. Place each ball 2 inches apart on the prepared baking sheets. Bake until golden and crackled, 12 to 15 minutes; the cookies will still be a little soft. Baking these in 3 batches one sheet at a time gets you the nice, crackly top. The second sheet of cookies can stay on the counter until ready to bake. Form the remaining dough, roll the balls in sugar and place on the now cooled first baking sheet. Allow the cookies to cool for 5 minutes on the baking sheet, and then remove to a rack to cool completely.

DIABETIC CHEWY MOLASSES GINGER COOKIES

Diabetic Chewy Molasses Ginger Cookies image

These cookies are every bit as hearty and spicy as their original counterparts, but the fat and the calories have been reduced.

Provided by Annacia

Categories Dessert

Time 1h35m

Yield 4 dozen, 48 serving(s)

Number Of Ingredients 12

Ingredients

nonstick cooking spray
1/3 cup margarine, softened (not spread or tub product)
1/3 cup Splenda brown sugar blend, packed
1 teaspoon baking soda
1 teaspoon ground ginger (or to taste)
3/4 teaspoon ground cinnamon (or to taste)
1/4 cup Egg Beaters egg substitute
1/4 cup dark molasses
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/4 cup Splenda granular
1 teaspoon ground cinnamon

Steps:

Spray cookie sheet with nonstick spray; set aside.
In a large mixing bowl, beat the margarine with an electric mixer on medium to high speed for 30 seconds.
Add the brown sugar, baking soda, ginger, and 1/2 teaspoon cinnamon; beat until combined.
Beat in Eggbeaters and molasses.
Beat in as much of the all-purpose and whole wheat flour as you can with the mixer.
Stir in any remaining flour with a wooden spoon.
Cover and chill in the refrigerator for 1 hour.
Shape dough into 1-inch balls.
Combine the granulated Splenda and 1 teaspoon cinnamon.
Roll balls in Splenda-cinnamon mixture.
Place 2 inches apart on prepared cookie sheet.
Bake in a preheated 350F oven for 10 to 11 minutes or until set and tops are cracked.
Remove from cookie sheet.
Cool on a wire rack.
Makes about 4 dozen.

Tips:

To achieve the perfect chewy texture, ensure you chill the dough for at least 30 minutes before baking. This allows the flavors to meld and prevents the cookies from spreading too much.
Use high-quality, unsulphured molasses for a rich and robust flavor. Substituting with blackstrap molasses may result in a more intense flavor, so adjust according to your preference.
Pay attention to the baking time to achieve the desired consistency. Keep an eye on the cookies during the last few minutes to prevent over-baking.
For a crispier texture, flatten the balls of dough slightly before baking. If you prefer softer cookies, leave them as round balls.
Experiment with different toppings and add-ins to create variations of the classic ginger molasses cookie. Try adding chopped walnuts, dried cranberries, or a sprinkle of cinnamon sugar.

Conclusion:

These chewy ginger molasses cookies are a timeless holiday treat that combines the warmth of ginger with the rich sweetness of molasses. With a few simple ingredients and a bit of patience, you can create a batch of these delightful cookies that will fill your home with the aromas of the season. Whether you enjoy them as a standalone snack or pair them with a glass of cold milk, these cookies are sure to leave a lasting impression. So gather your ingredients, preheat your oven, and embark on a baking journey that will bring joy to your taste buds and create memories that last a lifetime.