Vic’s Tricks To…Chewy Ginger Molasses Cookies

I’ve always been a fan of a chewy cookie.

Now don’t get me wrong. I really love all cookies.

Like seriously, I’ll never turn down a cookie…

But, if I had my choice, I loveee a nice soft and chewy chocolate chip or sugar cookie. Mmmmm.

So, while I love the idea and the flavor of the Gingersnap cookie, I kinda want to nix the whole snap part.

Enter: Ginger Molasses Cookies

All the rich deep flavor of a gingersnap, but in a soft chewy form.

BINGO!

These have been going in my Christmas cookie boxes for years and I have totally perfected the recipe. Hope you all think so too!

Preheat oven to 350°.

In a large bowl, whisk together 2 and 1/4 cups of flour, 1 tsp baking soda, 2 tsp cinnamon, 2 tsp ginger, 1/4 tsp nutmeg, and a 1/4 tsp salt and set aside.

In a mixer, combine 3/4 cup (1.5 sticks) of unsalted butter with 1/2 cup of white sugar and 1/2 cup of brown sugar on high until light and fluffy, about 4 minutes.

Vic Trick: What’s the difference between light and dark brown sugar?! The amount of molasses. Dark brown sugar has more, which results in a bit of a richer flavor. I prefer dark.

Once the butter and sugars are combined well, add 1/4 cup molasses, 2 tsp vanilla, and 1 egg.

Vic Trick: Ever notice when you’re baking that sometimes the batter looks curdled? Well, it’s because you added cold ingredients. And by you, I mean me. In this instance, I didn’t let the egg get to room temperature before adding it, which makes the butter get hard again making it a little lumpy. But have no fear! It fixes itself when you add the dry ingredients.

Vic Trick Two: BEWARE OF THE TYPES OF MOLASSES YOU GET! You want unsulphured molasses (just use Grandma’s it’s the best). STAY AWAY FROM BLACKSTRAP MOLASSES!!!!!! Trader Joes totally duped me with this once and it tasted like literal tar.

Vic Trick Three: Spray your measuring cup with cooking spray before you measure the molasses and it’ll slilde right out!

Slowly add in the dry ingredients until it comes together to form a wet dough.

Roll about a tbsp of dough into a ball and roll it around in granulated sugar.

Then place them onto a cookie sheet, leaving at least 2 inches between balls.

Cook in the oven for about 10-12 minutes. They’ll be puffy when you take them out, but they settle as they cool into the most delicious chewy cookies everrrrrrrr. (I didn’t get a pic of them deflated, but they taste the same so who cares!)

Give them a try and let me know what you think!

Happy Eating!

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