ginger molasses cookies

Now I know that I have already posted a molasses cookies recipe so it seems silly to do this all over again. But, just give me a minute here so I can tell you that these taste different. It is interesting how cookies can taste and look so different just by changing a couple ingredients. I found this recipe on BHG.com under “Giant Ginger Cookies”. We decided to go ahead and bake one batch of cookies and then refrigerating the dough. I have photos of the cookies that did not refrigerate before cooking and those that did. (Looks VERY different– recommend refrigerating it for the “fluffy” texture).

Cookies without refrigeration:

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Cookies with 24-hour refrigeration:

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The ingredients you will need for this recipe are:

  • 4 1/2 cups  all-purpose flour
  • 2 teaspoons baking soda
  • 5 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1 1/2 cups softened butter
  • 1 3/4 cups granulated sugar
  • 2 eggs
  • 1/2 cup molasses

Preheat the oven at 350. Mix the melted butter and sugar first until it looks creamy. Beat in eggs and molasses. Add the cinnamon, ginger, baking soda, and salt and mix until it is well blended. Gradually add the 4 1/2 cups of flour and mix well. Using a wooden spoon, stir in any of the remaining flour mixture. Either place the dough in the refrigerator to cool for 2-6 hours OR go ahead and prepare the dough to bake. What I did was roll the dough into small balls and rolled them over sugar to give it a nice coating.

Bake for 12 minutes, and do not over-bake. I promise that they will be chewy if you do not over-bake! The recipe I used says this will make 25 4-inch cookies… If you choose to make smaller cookies, it range from 25-32 cookies.

Serves: 25 cookies

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