COOKING FOR COMFORT

©2017 BY COOKING FOR COMFORT.

chewy ginger-molasses cookies

May 24, 2018

I love, love, love chewy cookies and lemme tell you, these cookies are soft and chewy and they never get hard! they are filled with the flavors of ginger and molasses, but not overly so, with added sweetness from their white sugar-crusted exterior and drizzle of chocolate.

original recipe from Half Baked Harvest 

if you haven't check out her blog before... do it! she's amazing and I love to get inspiration from her.

chewy ginger-molasses cookies

with a chocolate drizzle

Yields: 24 cookies              Prep Time: 40 minutes              Bake Time: 10 minutes

 

INGREDIENTS

1 ½ stick butter, softened 

¾ cup light brown sugar, packed

2 tsp. vanilla extract

1 large egg

1/3 cup molasses

2 ¼ cup all-purpose flour

2 tsp. baking soda

1 tsp. ground ginger

1 tsp. cinnamon

¼ tsp. ground cardamom*

¼ tsp. kosher salt

White sugar, for rolling**

8 oz. white chocolate, melted***

 

DIRECTIONS

Preheat the oven to 375°.

In the bottom of the stand mixer, or a large mixing bowl, cream together the softened butter, brown sugar and vanilla extract until lightly fluffy, about 3 minutes. Beat in the egg and molasses until well combined.

Combine the flour, baking soda, ginger, cinnamon, cardamom and salt. Add this dry mixture to the wet, and beat until well combined and a dough forms.

Cover the bowl of dough with plastic wrap and let cool in the fridge for 20 minutes.

This allows for the dough to not be so sticky/messy when rolling into balls.

Place about ¼ cup of white sugar in a small bowl.

Roll the dough into tablespoon-size balls. Drop each ball in the white sugar and roll around until complete coated.

Place the cookies about 2 inches apart on a lightly greased cookie sheet. 

Bake for 10 minutes. Let cool for about 5 minutes and transfer to a wire rack, if you have one, to cool some more.

Melt your white chocolate down and drizzle across the cookies using a spoon. OR you could dip them if you wanted.

 

NOTES

*The original recipe calls for ground cardamom but I did not have any so I left it out and they stilled turned out de-lish.

**If you have coarse sugar on hand, that would be preferable. BUT your average white sugar will work just fine!

***I have recently started using Kroger’s ‘Candy Coating’ instead of chocolate bars or chips for melting purposes. The entire 16 oz. block is break-able (just like a Hershey’s bar), allowing you to save some for later, if needed. It also comes in a wonderful, little microwaveable dish, which makes cleanup GREAT.

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