It is only 2 weeks till Christmas, this is why I am pushing as many gingerbread cookie recipes on my blog as possible. This time I would like to share my recipe for festive gingerbread and molasses cookies. The ultimate Christmas classic. These golden brown cookies are very chewy on the inside and crunchy on the outside. My recipe is great to make with kids as it is very easy and fun. Hope you will add these wonderful holiday cookies on your cookie platter.
How to make gingerbread and molasses cookies
Making these cookies is extremely easy. If you want to include kids in making cookies, my recipe is perfect for baking activities. The dough is very easy to work with.
First I would start and melt butter and let it cool down. Then prepare baking sheets lined with baking paper. The next step is mixing dry ingredients. When butter is cold, I add white and brown sugar and mix. Following step requires adding molasses and an egg and mix. I do not count how many minutes I mix for, I just make sure all the ingredients are incorporated. Then I add dry ingredients to wet ingredients and mix in order to create a cookie dough. Cookie dough needs to rest for about 30 minutes in a fridge.
When cookie dough is ready, I preheat an oven. Divide cookie dough into balls and bake for about 8 minutes. As easy as that.
TIPS:
- Make sure your spices are fresh, I recommend making your own gingerbread spice mix, it is so much better than the one from a shop. You can find recipe for gingerbread spice on my blog.
- I recommend weighing cookie dough portions. It really helps to get unified cookie sizes. An inexpensive kitchen scale is your friend.
- If you can not find Demerara sugar, you can substitute it with Turbinado or sanding sugar. Basically you need any kind of coarse sugar with bigger crystals. This will help to achieve a crunchy layer on your cookies.
What do gingerbread and molasses cookies taste like?
The consistency is chewy with a nice bite. My only comment here is this, do not overbake cookies are they will be crispy. If you like chewy cookies, bake them for 8 minutes maximum. An addition of demerara sugar creates a nice crunchy layer and gives these cookies a sparkly and festive look.
If you warm spices and molasses, you will love these cookies. My family asks me to make them at least once a month, even during Summer time. They just can not get enough of it.
How to store these chewy cookies
You can store these Christmas cookies in a cookie jar or a cookie box at room temperature for up to a week.
These gingerbread and molasses cookies freeze very-well. They are not as fragile as for example macarons, this is why you can easily freeze them in a freezer-friendly bag for up to 6 months.
If you are looking for more gingerbread cookies, I can recommend you the following:
Gingerbread and molasses biscotti
Lebkuchen German honey gingerbread cookies
Millionaire’s caramel gingerbread
You can find the best recipe for gingerbread desserts her on my blog
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source – blog Moje Wypieki
Enjoy!
Gingerbread and molasses cookies
Gingerbread and molasses cookies are the ultimate Christmas classic. These golden brown cookies are very chewy on the inside and crunchy on the outside. These cookies are great to make with kids.
Ingredients
Instructions
-
Please read recipe post as well. It includes storage direction and other useful information.Â
I always recommend using a kitchen scale to weigh ingredients as it helps to achieve the best results. The US measurements in cups are the estimate and I can not guarantee the best results.
-
Prepare 2 large baking sheets lined with baking paper and set aside.
-
In a medium bowl mix together flour, salt, baking soda and gingerbread spice mix. Set aside.
-
In a small pot, melt butter and let it cool down.
-
When butter is cold, add white sugar and brown sugar and mix for about 8 minutes.
-
Add molasses and an egg and mix until fully incorporated.
-
Add dry ingredients to wet ingredients and mix until cookie dough forms.
-
Let cookie dough rest for 30 minutes in a fridge.
-
When you are ready to bake, preheat an oven to 175 C (347F).
-
Using a cookie scoop or a spoon divide cookies into 50 grams (1.76 oz) portions. I have used a kitchen scale to do it.
-
Roll each cookie dough into a ball and then roll each ball in Demerara sugar.
-
Place each cookie ball on the prepared baking sheet and leave some space between. Cookies will spread.
-
Bake cookies for 8-10 minutes.
-
When cookies are ready, take them out from the oven and bang cookie sheet on a counter.