Chewy Ginger Molasses Cookies.

On Christmas Eve, I pretty much spent the whole day baking in my mother in law’s kitchen.  I kind of dropped the ball this year as far as holiday baking goes, and even though it was just the 5 of us, I felt the need to bakebakebake!

I love chewy cookies that have just a little bit of crisp to them, and these ginger cookies did not disappoint.  Like most cookies, they’re best fresh out of the oven (I think I “accidentally” ate 4 as soon as they came out), but even after a couple days, they still retained that perfect ratio of chew/crunch.

Chewy Ginger Molasses Cookies – from Tea and Limpets

  • – 3/4 Cup Butter, softened
  • – 2 Cups Sugar
  • – 2 Eggs, beaten
  • – 1/2 Cup Molasses
  • – 2 tsp. Vinegar
  • – 3 3/4 Cups Flour
  • – 1 1/2 tsp. Baking Soda
  • – 1 Tbsp. Ground Ginger
  • – 1/2 tsp. Cinnamon
  • – 1/4 tsp. Ground Cloves

Preheat oven to 325.  Beat together butter and sugar until light and fluffy.  Add eggs, molasses and vinegar and beat until well combined.

In a separate bowl, combine flour, baking soda, ginger, cinnamon and clove.  Add flour mixture a little bit at a time to the wet mixture until fully combined.  Using a cookie scoop, drop balls onto a parchment lined baking sheet.  Sprinkle lightly with sugar.

Bake 9-10 minutes.

** If you prefer a “snappier” cookie, bake for 13-15 minutes, then allow for about one day for the cookies to become crisp.

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One response to “Chewy Ginger Molasses Cookies.

  1. These were soooooooooooooooooooo delicious! THANK you! <3

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