I was never a ginger cookie fan until I tried these. Actually, I still only sort of like some ginger stuff… if even that, but these chewy ginger molasses cookies? They are so good, I’ll eat a few.
The recipe from Schmidt Happens doesn’t call for a ton of flour so they really do spread, and the result is a thin and chewy cookie. You get tiny bits of crispiness on the outside and as you bite into it, the chewiness on the inside, then the burst of spices, ginger, cinnamon, and cloves. It’s almost like a take on your classic chewy sugar cookie, but with all the good flavor additions.
Below’s the recipe if you want to give it a go. These chewy ginger molasses cookies are great on their own, or if you’re like me and bake a ton, they’re also great for that holiday cookie box. I plan on adding a few of these in my upcoming boxes.
Oh yes, if you haven’t seen yesterday’s goodies, go check it out. Brownies are great, but brownie in cookie form, as a sandwich with eggnog buttercream is even better!
Chewy Ginger Molasses Cookies
Description
The perfect thin and chewy classic holiday cookie you’ve been looking for — these chewy ginger molasses cookies!
Ingredients
Instructions
- Microwave butter in heatproof bowl for 20 seconds on high until slightly melted and soft to touch. Add brown sugar and granulated sugar and mix on medium high speed for 2 minutes until light and fluffy. Add molasses, egg yolk, and vanilla. Mix for 30 seconds.
- Add flour, salt, baking soda, ground ginger, ground cloves, and ground cinnamon and mix until just combined. Line a baking sheet with parchment paper. Scoop out 12 cookies using a #40 (1.5 tablespoon) cookie scoop. Roll cookie balls in granulated sugar to cover completely. Refrigerate dough for 45 minutes.
- Preheat oven to 325 degrees. Bake for 11 minutes. Allow to cool slightly before enjoying a delicious, warm cookie.
Recipe courtesy of Schmidt Happens. This site contains affiliate links, if you make a purchase through them, we receive a small commission.