My plan for today was to show you all the great activities I do outside with Sky when it is hot out. Well mother nature had other plans. Today was super windy and rainy so we stayed inside. So instead of sharing those activities with you, I have decided to share with you my grandma’s recipe for Soft Molasses Ginger Cookies
These cookies are my absolute favorite to eat and make. The best part about making them (in my book) is that you don’t have to cream butter with sugar. I don’t know about you but I always forget to get the butter out to thaw and my cookies never turn out right. Like my Christmas sugar cookies. Those never work out well. Maybe I’ll show you that epic fail in December. But anywho onto the cookies I don’t mess up.
Grandma Jackie’s Soft Molasses Ginger cookies are amazing. They have a little bit of spice from the ginger and cloves but are still sweet. The best part is that they stay soft. I mean don’t get me wrong I like ginger snaps, but I absolutely love these. I like to add some candied ginger for a little extra spice but it is completely optional. They are so easy to make and they only take 10 minutes in the oven to bake. Here’s how it’s done.
First you want to get all your ingredients together. If you are like me then you have most, if not all, of these ingredients as staples in your kitchen. You will need:
2 ¼ cup flour
2tsp baking soda
1tsp ground ginger
1 tsp ground cinnamon
½ tsp ground cloves
1 cup packed brown sugar
¾ cup cooking oil
¼ cup molasses
¼ tsp salt
Optional: White sugar to roll cookies in, candied ginger
Then you need to mix up the dry ingredients. So the flour, baking soda, ginger, cinnamon, cloves, and salt. This is also where I mix in my candied ginger. FYI the candied ginger can be tough to cut up as it gets pretty sticky. I have found the best bet is to use a sharp knife and go slow. I am thinking next time I might stick it in the freezer first to see how that goes. The dry ingredients can go into a medium sized bowl, I prefer one with a spout to make it easier to combine with the wet ingredients later on.
Once you have the dry together it is time to get the wet together. I put these in my bigger mixing bowl. This dough gets super thick so I recommend using a stand mixer. For the wet ingredients, you will put in the brown sugar, cooking oil (this time I used coconut oil but I have used regular vegetable oil in the past), molasses, and the egg. If you measure out your oil and then use the same measuring cup for the molasses you will have a much easier time getting all that sticky molasses out of the cup.
Then slowly add the dry ingredients to the wet ingredients. I like to do this in thirds and make sure the it is fully incorporated before adding more. Now the dough won’t look exactly pretty at this point. It is a very dark brown color but it should smell amazing. At this point you should start preheating your oven to 375.
Now comes the fun part. Rolling little one inch balls. Your idea of fun may be different than mine lol. You are going to end up with about 48 little balls. Maybe more, maybe less depending on how big you make them. If you want you can roll these little balls in white sugar. I mean I personally can’t see ever making them without the sugar but you do you boo.
Now just place them 2 inches apart on an ungreased baking sheet and stick in the oven for 10 minutes. Once the timer goes off take them out and put on a cooling rack and you are done!
You now have enough cookies to fill your cookie jar, or your belly. Whatever. I won’t judge.
I hope you love these cookies as much as I do. Let me know if you tried them out and what you think in the comments below! Come back every Tuesday and Thursday for new content. 🙂
Grandma Jackie’s Molasses Ginger Cookies
· 2 ¼ cup flour
· 2 tsp baking soda
· 1 tsp ground ginger
· 1 tsp ground cinnamon
· ½ tsp ground cloves
· 1 cup packed brown sugar
· ¾ cup cooking oil
· ¼ cup molasses
· 1 egg
· ¼ tsp salt
· White sugar (optional)
· Small diced candied ginger (optional)
1. Stir together flour, baking soda, ginger, cinnamon, cloves, and salt. (also add candied ginger if using)
2. In separate bowl combine brown sugar, cooking oil, molasses, and egg. Beat well.
3. Add dry ingredients into wet ingredients in thirds. Fully incorporate before adding more. (dough will get very thick). Preheat oven to 375.
4. Shape into one inch balls.
5. Roll in white sugar if you choose.
6. Place 2 inches apart on ungreased cookie sheet.
7. Bake for 10 minutes.
8. Cool on wire rack.
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