Crunchy Ginger Molasses Cookies #Author Marathon. Crisp molasses cookies boast wonderfully crunchy edges and tons of spice flavor. Made with extra molasses, these crispy cookies actually snap in half when you break them! Molasses cookies are the best variety. I grew up on several things: fish sticks, five alive (does anyone else remember this?), cool ranch doritos, and my mom's gingersnap cookies. One cookie recipe made two ways… You might find that this Crunchy and Chewy Ginger Molasses Cookies recipe looks awfully familiar.
The butter-sugar-flour ratio is similar to a couple of other recipes on the site, but there are two main differences.
The first is that this recipe calls for a full tablespoon of ginger.
Line the cookie sheets with parchment paper or nonstick baking mats.
You can have Crunchy Ginger Molasses Cookies #Author Marathon using 9 ingredients and 11 steps. Here is how you cook that.
Ingredients of Crunchy Ginger Molasses Cookies #Author Marathon
- You need 11/2 teaspoon of ground ginger.
- You need 1 teaspoon of ground cinnamon.
- Prepare 1/2 teaspoon of baking soda.
- It's 1/4 teaspoon of salt.
- You need 1/4 teaspoon of nutmeg.
- You need 1/4 teaspoon of ground black pepper.
- You need 1/2 cup of unsalted butter softened 1/3 Cup cup dark brown sugar.
- It's 4 Tablespoons of molasses.
- Prepare 1 of large egg yolk.
Using electric mixers, at low speed, cream the shortening and sugar until thoroughly combined. Add the egg and molasses and beat until completely incorporated. Sift together the flour, baking soda, cinnamon ginger, cloves and salt and add to the mixture. Molasses and ginger combo to me is a classic one when it comes to holiday cookies.
Crunchy Ginger Molasses Cookies #Author Marathon instructions
- In a small bowl, whisk the flour, ginger, cinnamon, baking soda, salt, nutmeg, and pepper..
- In a large bowl, beat the butter and brown sugar with a hand mixer on medium speed until light and fluffy, about 3 min..
- Add the egg yolk and molasses and blend until well combined, about 1 minute..
- Add the flour-spice mixture and mix on medium-low speed until the dough is well blended and forms a crumbly texture, about a minute will do..
- Pour the dough onto an unfloured work surface; gently knead until it comes together..
- Shape into an 8-inch-long log about 1-1/2 inches in diameter and wrap in plastic. Refrigerate for at least 3 hours or overnight..
- Preheat the oven to 200°C. Grease your baking pan or Line a large cookie sheet with parchment..
- Unwrap the dough and use a thin, sharp knife to cut the log into 1/8-inch slices. Alternatively roll it out n cut using cookie cutter. Note that this dough is a bit trickier to roll out..
- Arrange the slices about 1 inch apart on the baking pans..
- Bake until the cookies are slightly darker brown on the bottoms and around the edges, 10 to 12 min..
- Once done, Transfer the cookies to a rack and let cool completely. When cool, store in airtight containers..
These cookies are chewy, perfectly spiced with ginger, cloves and cinnamon and have a slight crunch from the sugar coating. A classic recipe, these cookies are crunchy at the edges and a little softer in the middle. Their traditional, robust molasses flavor is highlighted by hints of ginger, cinnamon, and clove. This recipe for Old-Fashioned Crunchy Gingersnap Cookies is simple and easy to make. The cookies have a strong ginger flavor and are full of dark, sweet, pungent molasses, and warm aromatic spices including cloves and cinnamon.