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.