Soft and Chewy Holiday Ginger Cookies
If you’re like me, then you’re a cookie fan, and if you’re a cookie fan, you absolutely need to make these gingersnap cookies for the holiday season! I have to admit I will sometimes make them even after the holidays, because they are phenomenal and need to be devoured frequently.
Let me explain, if you’ve ever felt guilty about eating cookies, I am here to tell you these ginger cookies are one recipe that I never feel guilty about eating. They are delicious, flavorful, and low in sugar, because that’s how I roll! (pun intended) May you be warned, it will finish quicker than you can finish a movie with small children in the house. 😀
Next to chocolate chip cookies, these ginger cookies are undoubtedly the best cookie recipe! I might be a little biased 😉 but I challenge you to make it to fully understand what I mean. Also just a heads up, if you know my dessert recipes, you may also know how much I loveee grape molasses! I ate it during most of my childhood and so that habit certainly stuck with me. So, if you don’t have grape molasses, I highly recommend getting a few jars of it from a Mediterranean store (a little goes a long way) or here and start making my desserts, because using molasses is a game changer.
Fun fact, brown sugar is made with molasses and regular sugar so every time we use molasses, we are basically making our own fresh brown sugar.
Just a few simple tips before we start baking, you’re going to need some room temperature butter so make sure to prepare that on the day you plan on baking these ginger cookies. Also, there is a 30 minute refrigeration time before baking the ginger cookies, so plan accordingly. You will need 2 baking sheets and parchment paper. Don’t forget to put your favorite music on and enjoy the process! Let’s get rolling!
| Prep Time: 20 minutes + 30 minutes of chill time | Bake Time: 12-15 minutes |
| Serves: 18-19 medium size cookies | Total Time: 65 minutes |
| Ingredients 1 cup softened butter at room temperature ( 2 sticks) 3/4 cup organic sugar 4 tbsp grape molasses 1 egg (I use pasture raised) 2 cups unbleached organic flour (I used this one) 1 heaping tsp cinnamon 1/2 tsp ground cloves 1/2 tsp ground ginger 1 tsp baking soda 1/2 tsp salt *Optional- an additional 3 tbsp sugar for rolling the cookie dough before baking |
| Instructions 1. In a large mixing bowl, beat the butter and sugar until fluffy. (About 3-4 minutes) 2. Add molasses and egg and beat for another 2 minutes making sure to scrape down the sides. 3. In a separate medium sized mixing bowl, add flour, cinnamon, cloves, baking soda, and salt. Stir until well combined. 4. Add flour mixture to the butter mixture about 1 cup at a time, mix for about 30 seconds, and repeat until all the flour mixture is added. (If you have cookie paddles, now is a good time to use them) * You might have an uneven mixture at this point with some flour scraps at the bottom. No need to worry! 5. If your batter has flour scraps, knead the dough with your hands for about 1 minute until it comes together nicely and looks like cookie dough. 6. Preheat your over to 375F. Cover the dough in your bowl with seran wrap and place in the refrigerator to chill for 30 minutes. 7. Remove dough from the refrigerator, and scoop out a medium size amount and roll using your hands. I like to use this size scoop. If you are rolling it in additional sugar, roll them now and place onto parchment paper lined cookie sheet. 8. Space out the rolled dough about 2 inches apart on cookie sheet, gently press them down with your fingers, and bake for 12-15 minutes or until the edges look golden brown. 9. Once cookies are done baking, place on a cooling rack for about 10 minutes and enjoy! |
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