Chewy Ginger Molasses Cookies, Yum!

 

Rich sticky molasses helps keep these 

incredibly delicious cookies magically 

fresh and chewy for days!

 

I truly love this cookie and so does Bubba ~ it's my favorite ginger cookie.  It’s spicy, loaded with plenty of molasses, ginger, cinnamon, cardamom and allspice, but not too spicy or overwhelming.  The spices fuse and trigger your taste buds, popping that unique gingery molasses flavor.  

 

 

The recipe is an adaptation of a molasses cookie recipe in the Chicago Tribune way back when.  You can make them any time of the year, but to me they scream Christmas...

 

 

This cookie is easy to make, it delivers a cookie with a slightly crisp edge, a chewy center, with just the right amount of spices and sugar, that stays fresh for days.  

Most ovens don’t distribute heat evenly, so I rotated the baking sheets half-way through the baking process for even baking.  

 

 

The important thing is ~ do not over-bake!  Bake the cookies until they are puffed, slightly cracked and golden around the edges, but still soft in the center, to achieve a soft chewy cookie.

 

Ah, the aroma while they're baking is a wonderful thing...

 

 

Servings: 3 dozen

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Chewy Ginger Molasses Cookies

Prep time: 10 Mininactive time: 25 MinTotal time: 35 Min

Add these delicious soft and chewy molasses cookies to your Christmas cookie tray, they'll be a hit! Actually, good any time of the year!

Ingredients

• 1½ cups butter-flavored shortening
• 2 cups brown sugar, firmly packed
• 2 eggs
• 1 cup dark molasses
• 5 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cardamom
• 1 teaspoon ground allspice
• 2 teaspoons ground cinnamon
• 1 tablespoon ground ginger
• Granulated sugar for rolling

Method

1. Preheat oven to 350°.
2. Cream together brown sugar and shortening.
3. Stir in eggs and molasses, mix well.
4. In another bowl, mix together flour, salt, baking soda, cardamom, allspice, cinnamon and ginger.
5. Fold dry ingredients into wet ingredients a little at a time.
6. Stir until well combined, making a stiff dough.
7. Roll dough into small balls or use a small cookie scoop.
8. Roll in white sugar.
9. Place on cookie sheets, keeping about 2” apart. (Can place parchment paper on cookie sheets first.)
10. Bake 8-10 minutes, until cookies are golden around the edges, but still soft in the center, for a soft chewy cookie.
11. Leave on cookie sheet 1 or 2 minutes until set.
12. Move to cooling rack to cool completely.
13. Keeps in an airtight container for a week, if they last that long!

Created using The Recipes Generator

 

 

Enjoy!