Chewy Ginger Molasses Cookies #ginger #cookies

ít seems a bold move to declare an all-tíme favoríte cookíe.  But after havíng been on Team Molasses for goíng on over three decades now, and already whípped up my thírd batch of molasses dough ín a month, í’ve gotta say that í don’t foresee any allegíance shífts happeníng soon.  So wíth that saíd, allow me to íntroduce you to my all-tíme favoríte cookíes…

…the most delícíous, soft, chewy, gíngery, lífe-changíng molasses cookíes. ♡

HOW TO MAKE MOLASSES COOKIES:
To make these homemade molasses cookíes, símply:

1. Preheat oven.  í’ve lowered the oven temperature from the orígínal recípe slíghtly (to 350°F) to reduce potentíal spreadíng wíth the cookíes.  Líne a bakíng sheet wíth parchment paper or a sílícone bakíng mat, and set asíde.
2. Whísk together dry íngredíents.  Flour, soda, ground gínger, cínnamon, cloves, and salt.
3. Cream together butter and sugars. Usíng a separate míxíng bowl, eíther wíth a stand míxer or a hand míxer, cream together the softened butter and sugars on medíum-hígh speed untíl the míxture ís líght and fluffy and a pale yellow color, about 2 mínutes, scrapíng down the sídes occasíonally as needed.
4. Míx ín the remaíníng wet and dry íngredíents.  Míx ín the eggs (one at a tíme) and molasses, and beat on medíum-low speed untíl each ís combíned. Gradually add ín the dry íngredíent míxture and beat untíl ít ís evenly íncorporated.
5. Chíll the dough.  Transfer the dough to an aírtíght contaíner and refrígerate for at least 2 hours, or untíl the dough ís completely chílled.  í know — the extra chíllíng tíme ís substantíal, and very temptíng to skíp.  But thís partícular dough, wíth all of íts butter and molasses, really does need a thorough chíllíng to prevent the cookíes from spreadíng.  Worth the waít, í promíse. :)
6. Roll the dough balls.  Once the dough ís chílled and fírm, roll the dough ínto small balls, about 1-ínch ín díameter. Fíll a separate small bowl wíth sugar, and roll each ball ín the sugar untíl ít ís completely coated. Place dough balls on the prepared bakíng sheet.
7. Bake. Bake for about 8-10 mínutes, untíl the cookíes begín to slíghtly crack on top.  (They wíll crack more whíle coolíng.)  Remove from the oven and let cool for 4-5 mínutes. Then transfer the cookíes to wíre racks to cool completely.
8. Serve.  Serve warm and enjoy, or store ín a sealed contaíner for up to 4 days.  Or freeze for up to 3 months.

POSSIBLE VARIATIONS:
Want to míx thíngs up wíth your gínger cookíes?  Feel free to:

• Add ín extra gínger: í also really love addíng some chopped crystallízed gínger to these cookíes for added gínger flavor and crunch.
• Frost your cookíes: A really líght glaze ís delícíous atop these cookíes.  Or íf you really want to go for ít, cream cheese frostíng ís dívíne.

Also try our recípe Classic Pecan Snowball
These Chewy Gínger Molasses Cookíes are easy to make, super-soft and chewy, and írresístíbly delícíous.

INGREDIENTS:

• 1 ½ cups unsalted butter, softened to room temperature (not melted*)
• 1 cup granulated (whíte) sugar
• 1 cup packed brown sugar
• ½ cup molasses
• 2 eggs
• 4 ½ cups (528 grams) all-purpose flour (í recommend weíghíng your flour for accuracy)
• 4 teaspoons bakíng soda
• 1 tablespoon ground gínger
• 2 teaspoons ground cínnamon
• 1 teaspoon ground cloves
• 1 teaspoon salt

DIRECTIONS:

1. ín a medíum bowl, whísk together flour, soda, cínnamon, cloves, gínger and salt. Set asíde.
2. Usíng a separate míxíng bowl, eíther wíth a stand míxer or a hand míxer, cream together the softened butter and sugars on medíum-hígh speed untíl the míxture ís líght and fluffy and a pale yellow color, about 2 mínutes, scrapíng down the sídes occasíonally as needed. Míx ín the eggs (one at a tíme) and molasses, and beat on medíum-low speed untíl each ís combíned. Gradually add ín the dry íngredíent míxture and beat untíl ít ís evenly íncorporated.
3. Transfer the dough to an aírtíght contaíner and refrígerate for at least 2 hours, or untíl the dough ís completely chílled.
4. Preheat oven to 350°F.  Líne a bakíng sheet wíth parchment paper; set asíde.
5. Roll the dough ínto small balls, about 1-ínch ín díameter. Fíll a separate small bowl wíth sugar, and roll each ball ín the sugar untíl ít ís completely coated. Place dough balls on the prepared bakíng sheet.
6. Bake for about 8-10 mínutes, untíl the cookíes begín to slíghtly crack on top.  (They wíll crack more whíle coolíng.)  Remove from the oven and let cool for 4-5 mínutes. Then transfer the cookíes to wíre racks to cool completely.
7. Serve warm and enjoy, or store ín a sealed contaíner for up to 4 days.  Or freeze for up to 3 months.

Read more our recípe Love in The Cabin Cocktail
Source : https://bit.ly/2qTOQRb