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To make chewy molasses ginger cookies, gather these ingredients: - 1/2 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/4 cup molasses - 1 large egg - 2 cups all-purpose flour - 2 teaspoons ground ginger - 1 teaspoon ground cinnamon - 1/2 teaspoon ground cloves - 1/2 teaspoon baking soda - 1/4 teaspoon salt - Granulated sugar for rolling Each ingredient plays a key role. The unsalted butter gives the cookies a rich base. Brown sugar adds sweetness and a slight chew. Molasses gives that warm, spicy flavor we love. The spices—ginger, cinnamon, and cloves—create a cozy aroma. Flour gives structure, while baking soda helps them rise. Salt enhances all the flavors. Lastly, rolling the dough in granulated sugar gives a nice crunch. Having fresh ingredients is important. Fresh spices can make a big difference in taste. Measuring accurately ensures you get the right texture. Use a kitchen scale for best results if you can. Enjoy preparing these treats! First, set your oven to 350°F (175°C). This step is key for even baking. Line a baking sheet with parchment paper. This keeps the cookies from sticking and makes cleanup easy. In a large bowl, take 1/2 cup of softened butter and 1 cup of packed brown sugar. Cream them together until the mix looks light and fluffy. Add 1/4 cup of molasses and 1 large egg. Beat these together until they blend well. Grab another bowl to mix dry ingredients. Whisk together 2 cups of all-purpose flour, 2 teaspoons of ground ginger, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground cloves, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. This mix will give your cookies a great flavor and texture. Now, it's time to chill the dough. Pour the dry mix into the wet mix gradually. Stir until just combined. Cover the bowl and put it in the fridge for about 30 minutes. Chilling makes the dough easier to shape. After chilling, scoop out tablespoons of dough. Roll each scoop into a ball. Then, roll each ball in granulated sugar. This sugar coating will give your cookies a sweet crunch. Place the sugar-coated balls on the prepared baking sheet. Keep them about 2 inches apart. Bake for 8-10 minutes. The edges should be set, while the centers stay soft. When done, let them cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely. Enjoy the sweet aroma in your kitchen! To get that chewy bite, use the right butter. Softened unsalted butter works best. Cream it well with brown sugar. This adds air, making the cookies light. Chill the dough for at least 30 minutes. Cold dough helps cookies keep their shape while baking. Bake just until the edges are set. The centers should look soft. This keeps them chewy after cooling. Using fresh spices makes a big difference. Buy whole spices and grind them at home. Freshly ground ginger, cinnamon, and cloves give a bright taste. Make sure to measure spices carefully. Too much can overpower your cookies. A good balance of spices brings warmth and depth to every bite. If your cookies spread too much, your dough might be too warm. Chill it longer before baking. If they are hard, you may have baked them too long. Check them at the 8-minute mark. If they look too puffy, they need more time in the oven. Let them cool on the tray for a few minutes. This helps them set without getting too hard. {{image_2}} You can make these cookies even better by adding chocolate chips or nuts. Chocolate chips bring sweetness and richness. I love dark chocolate chips for a bold flavor. You can also use milk chocolate for a creamier taste. If you prefer nuts, try walnuts or pecans. Chop them into small pieces and mix them into the dough. Start with one cup of chips or nuts. This way, you keep the chewy texture. If you need a gluten-free version, you can use a gluten-free flour blend. Look for a blend that works well for baking. You can swap the all-purpose flour with an equal amount of this blend. Make sure it includes xanthan gum. This will help the cookies hold their shape. You can also try almond flour for a nutty twist. Just remember, the texture may change a bit. For a fun twist, add extra spices to your cookie dough. A pinch of nutmeg can enhance the warm flavors. You can also try adding a bit of cayenne pepper for heat. Just use a small amount, so it doesn’t overpower the cookies. Another option is to add orange zest for a fresh and bright taste. Mix in a teaspoon for a zesty kick. These small changes can make your cookies stand out! To keep your chewy molasses ginger cookies fresh, store them in an airtight container. This helps keep them soft and tasty. You can stack them neatly, but place parchment paper between layers. This simple step prevents sticking. Keep the cookies at room temperature for up to one week. If you want to keep them longer, consider freezing. To freeze the cookies, wait until they cool completely. Place them in a single layer on a baking sheet. Freeze for about one hour. Once frozen, transfer them to a freezer bag. Remove as much air as possible to avoid freezer burn. They stay good for up to three months. When you want to enjoy them, take out a few cookies. Let them thaw at room temperature for about 30 minutes. If you prefer warm cookies, reheating is easy. Preheat your oven to 350°F (175°C). Place the cookies on a baking sheet. Bake them for about 5 minutes. This will make them warm and soft again. Avoid microwaving for too long. This can make them tough. A quick oven reheat keeps them chewy and delightful. Yes, you can use light molasses. It will give your cookies a milder flavor. Dark molasses has a richer taste, while light molasses is sweeter. Both work well, but the cookie’s taste may change slightly. If you want a deeper flavor, stick with dark molasses. These cookies can stay fresh for about a week when stored correctly. Place them in an airtight container at room temperature. If you want them to last longer, you can freeze them. Just make sure to separate layers with parchment paper to avoid sticking. You can replace butter with coconut oil or vegetable oil. This change may affect the texture. Cookies made with coconut oil may have a slight coconut flavor. If you use vegetable oil, your cookies may be less rich but still tasty. These cookies pair well with milk or hot tea. You can also serve them with a scoop of vanilla ice cream for a fun dessert. If you want to impress guests, dust them with extra cinnamon before serving. They look and taste great this way! Absolutely! These cookies make a lovely gift. Place them in a decorative tin or box. You can even tie them with a ribbon for a personal touch. Everyone loves homemade treats, and these cookies are sure to delight anyone who receives them. In this blog post, I shared the key ingredients for chewy molasses ginger cookies. You learned how to mix, chill, and shape the dough for perfect cookies. I also provided tips for achieving the right texture and flavor. Variations allow you to adjust the recipe to your taste. Proper storage keeps your cookies fresh longer. Now, go ahead and bake your own batch. Enjoy every chewy bite!

Chewy Molasses Ginger Cookies

Indulge in the warmth and spice of Chewy Molasses Ginger Cookies! This delightful recipe combines rich molasses with aromatic spices for a perfect treat any time of year. With just a few simple ingredients and easy steps, you can create 24 delicious cookies that are soft in the center and sugar-coated on the outside. Ready to bake? Click through for the full recipe and enjoy every tasty bite!
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Ingredients
  

1/2 cup unsalted butter, softened

1 cup brown sugar, packed

1/4 cup molasses

1 large egg

2 cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon baking soda

1/4 teaspoon salt

Granulated sugar for rolling

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a large bowl, cream together the softened butter and brown sugar until light and fluffy.

      Add the molasses and egg to the mixture, and beat until well combined.

        In another bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt.

          Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

            Refrigerate the cookie dough for about 30 minutes to make it easier to handle.

              Once chilled, scoop tablespoons of dough and roll them into balls. Roll each ball in granulated sugar until coated.

                Place the sugar-coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.

                  Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers remain soft.

                    Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

                      Prep Time: 30 mins | Total Time: 1 hr | Servings: 24 cookies

                        - Presentation Tips: Arrange the cookies on a decorative plate and dust with a little extra ground cinnamon for added visual appeal. Enjoy them with a glass of milk or a warm cup of tea!