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They say that taste and smells can trigger memories, and these cookies do that for me. This is one of my grandmother’s recipes, and she made them every Christmas. They are by far the favourite amongst my entire family. When my grandma passed away, the rest of us continued the tradition of baking them for my grandpa, who absolutely loved them. These Chewy Ginger Molasses Cookies is one of the recipes that I hold close to my heart.
The Chew:
I know that the typical ginger snap is hard and snaps when broken, hence the snap part of the name. But I love chewy cookies. When baked, these cookies have a crunchier edge and a lovely chewy centre that makes it so incredibly hard to eat just one. There is the perfect balance of spices and sweetness in this recipe. Another difference in these cookies is that it asks for margarine instead of butter. I would recommend not substituting that. If you don’t happen to have margarine in your fridge, you can switch it out for shortening like Crisco, but it will have a slight effect on taste (shortening has no taste).
The Bake:
These Ginger Molasses Cookies are the type of dough that is rolled in the palms of your hands and then rolled in sugar. I like to use a cookie scoop to make sure that each cookie is the same size but you can definitely use a teaspoon. They do need to be flattened slightly before baking; you can do this by using the base of a cup or a fork. You don’t want them too flat, or they will overcook, and they do spread in the oven. For some variations on these cookies, you can change up what the dough is rolled in. Instead of just sugar, you can do a cinnamon sugar, or even coloured sugar.
I hope that you enjoy my family’s recipe for Chewy Ginger Molasses Cookies. To me, they are the best cookies in the world and the perfect addition to anyone’s Christmas baking list. Good Luck and Happy Baking.
Don’t forget to comment below and let me know how the cookies turned out for you. If you are interested in seeing what I’m up to in the kitchen, you can follow me on Facebook or Instagram.
Other recipes you may like:
Christmas Sprinkle Shortbread Cookies
Chewy Ginger Molasses Cookies
(1 votes, average: 5.00 out of 5)
Loading...My favourite cookies to make at Christmas (and other times) that are chewy with the perfect balance of spice and sweetness.
Ingredients
- 3/4 cup (180g) margarine
- 1 cup (200g) packed brown sugar
- 1/4 cup (90g) molasses
- 1 egg
- 2 cups (325g) all-purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ginger
- 1 tsp cinnamon
- 1/2 tsp cloves
Instructions
Heat oven to 375℉
Cream together the margarine, brown sugar, and molasses using either a hand mixer or a stand mixer. Scrape down the sides of the bowl to make sure everything gets incorporated.
Add in egg and mix until the egg is thoroughly mixed in.
In a separate bowl, whisk together the dry ingredients.
Using a wooden spoon, mix your dry ingredients to the wet until the dough is smooth and thick.
For rolling, you don't want the dough to be too sticky, so test it by touching the surface with your finger if some comes off onto your finger mix in a tbsp of flour and test again.
Using either a cookie scoop or a teaspoon, scoop out the dough and roll into balls and then roll into some sugar until it is completely covered.
Place balls onto an ungreased cookie sheet. Make sure to leave about an inch to an inch and a half of space between the balls.
Flatten the balls with either a fork or the bottom of a cup. The cookies should be no less than a 1/4 inch thick.
Bake for 7-9 minutes. Edges should be darker and set.
Cool and enjoy.
Notes
* the amount of cookies you get really depends on the size of cookies you make.
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