CHEWY GINGER MOLASSES COOKIES

★★★★★ 4.8 from 285 reviews

 prep time: 15 MINUTES  cook time: 10 MINUTES  total time: 25 MINUTES  yield: 0 ABOUT 42-46 COOKIES 1X
DESCRIPTION
These Chewy Ginger Molasses Cookies are easy to make, super-soft and chewy, and irresistibly delicious.  Feel free to halve this recipe if you would like a smaller batch!

SCALE 1x2x3x
INGREDIENTS
1 1/2 cups unsalted butter, softened to room temperature (not melted*)
1 cup granulated (white) sugar
1 cup packed brown sugar
1/2 cup unsulphured molasses
2 eggs
4 1/2 cups (639 grams) all-purpose flour
4 teaspoons baking soda*
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon salt
INSTRUCTIONS
In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt. Set aside.
Using a separate mixing bowl, either with a stand mixer or a hand mixer, cream together the softened butter and sugars on medium-high speed until the mixture is light and fluffy and a pale yellow color, about 2 minutes, scraping down the sides occasionally as needed. Mix in the eggs (one at a time) and molasses, and beat on medium-low speed until each is combined. Gradually add in the dry ingredient mixture and beat until it is evenly incorporated.
Transfer the dough to an airtight container and refrigerate for at least 2 hours, or until the dough is completely chilled.
Preheat oven to 350°F.  Line a sheet pan with parchment paper; set aside.
Roll the dough into small balls, about 1-inch in diameter. Fill a separate small bowl with sugar, and roll each ball in the sugar until it is completely coated. Place dough balls on the prepared baking sheet.
Bake for about 8-10 minutes, until the cookies begin to slightly crack on top.  (They will crack more while cooling.)  Remove from the oven and let cool for 4-5 minutes. Then transfer the cookies to wire racks to cool completely.
Serve warm and enjoy, or store in a sealed container for up to 4 days.  Or freeze for up to 3 months.

Seriously Soft Molasses Cookies

 Description

These seriously soft molasses cookies are the most tender and chewy gingersnap cookies around!

Ingredients
- 2 and 1/4 cups (280g) all-purpose flour (spoon & leveled)
- 1 and 1/2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 and 1/4 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 3/4 cup (170g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 1/4 cup (50g) granulated sugar
- 1/4 cup (60ml) unsulphured or dark molasses
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- Rolling
- 1/3 cup (67g) granulated or coarse sugar, for rolling

Instructions

1. Whisk the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt together until combined. Set aside.
2. In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until creamy and combined, about 2 minutes. Add the molasses and beat until combined. Then add the egg and vanilla extract and beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
3. On low speed, slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be slightly sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for 1 hour and up to 2-3 days.
4. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
5. Remove cookie dough from the refrigerator. If the cookie dough chilled longer than 2 hours, let it sit at room temperature for at least 30 minutes. The cookies may not spread in the oven if the dough is that cold. Roll cookie dough, 1 Tablespoon each, into balls. Roll each in granulated sugar and arrange 3 inches apart on the baking sheets. Bake for 11-12 minutes or until edges appear set. If the tops aren’t appearing cracked as pictured, remove the baking sheet from the oven and gently bang it on the counter 2-3x. This will help those warm cookies spread out and crack on top. Return to the oven for 1 additional minute.
6. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
7. Cookies will stay fresh covered at room temperature for 1 week.

mint and cilantro green chutney

This is a fresh sauce for samosas Indian food goes great with other chutneys

One cup chopped mint leaf

Two cups chopped cilantro

• 4 to 8 small green chilies or 1 to 2 jalapeños 

1 lemon juiced

2 tsp cumin seed

1 tablespoons sugar

4 cloves minced crushed garlic

1/2 cup unsweetened shredded coconut

1/2 cup water

Salt and pepper to taste

This is best if it marinates for 12-24 hours in the frig

Orca & Pinto Beans

One small onion one small red pepper sautee in pressure cooker. When onions start to Brown splash with Louisiana hot sauce and add 2 cups dried Bean and 6 cups of water and bring to boil. Add 1/4 cup nutritional yeast one teaspoon salt and black pepper to taste. Pressurize and cook for 25 minutes. Turn off heat and allow to cool before opening.

Made a pot of pintos pretty much the same way but I increase the recipe to three cups of pintos and nine cups of water. I left out the nutritional yeast and you could tell. Put it back.  Also this new recipe included a tablespoon of chili pepper and a tablespoon of paprika toasted on top of the sauteed vegetables prior to adding water