There isn’t a sweet treat I prefer more than a warm chewy cookie fresh from the oven.
Do you like them chewy or crisp? Though I do partake in a crispy cookie every once in a while, my heart belongs to the chewy cookie family.
This recipe is a spin on gingersnaps. The difference is this chewy cookie recipe is, yes chewy, but also a little more flavorful due to the molasses.
If you like those “spice” type cookies, you know the ones like gingersnaps or pumpkin flavored, then you are going to LOVE this recipe!
One batch of this recipe will make you about three dozen cookies and the ingredients to do so should only cost you around $2.
Try going to any bakery in town and buy three dozen cookies for only two bucks! Not gonna happen!
Fresh home baked cookies really are the best and nearly impossible to replace.
If you are in the baking mood you will also love this recipe for quick chewy sugar cookies or this one for these 3 ingredient chewy peanut butter cookies! Both… are absolutely perfect!
How to Make Perfectly Chewy Gingersnap Molasses Cookies
You are going to want and use your standing mixer for this recipe.
First things first, as with all most all of my cookie recipes you gotta beat that butter until it is perfectly smooth. No need to get crazy, just a minute or so will do.
Scrape the sides of the bowl with a rubber spatula (this one is my very favorite), add the sugar, and beat again for 4-5 minutes until it gets super light and fluffy.
Next, add in the molasses and mix until combined.
Add in the eggs and vanilla then mix until completely combined. Scrape the bowl and mix just a minute longer.
In a separate medium sized bowl, mix together all the remaining dry ingredients.
Add the dry ingredients to the sugar mixture and carefully mix (so you don’t have a giant flour cloud in your kitchen).
Scrape the sides of the bowl one last time and mix just for a few seconds longer until everything is completely combined.
Next scoop the dough into one inch balls and then roll them in sugar.
At this point, you can freeze the cookie dough balls to bake at a later time. Just line a cookie sheet with parchment paper, place a single layer of cookie dough balls, and flash freeze for one hour.
Once they are hardened, you can transfer the cookie dough into an airtight bag or container to store. Make sure you label what they are and how to bake them.
Because I try my best to not eat an entire dozen cookies in one sitting, I love to freeze cookie dough balls to bake later and this recipe is perfect for that!
If you are baking the entire batch of cookie dough or just a few scoops, you will want to pre-heat your over to 350 F degrees. Line a cookie sheet with parchment paper, place cookie dough about two inches apart.
Bake for about 8-10 minutes until the base of the cookie looks slightly more golden then the rest of the cookie.
Your entire house is going to smell heavenly!
1 ½ cups butter, room temperature
2 cups granulated sugar
½ cup molasses
2 eggs, room temperature
1 tsp vanilla
4 ½ cups flour
4 tsp baking soda
2 tsp ground cinnamon
½ tsp ground all spice
1 tsp ginger
1 tsp salt
Preheat your over to 350 F degrees.
In the bowl of your standing mixer, beat the butter until smooth.
Scrape the bowl, add the sugar, mix for 4-5 minutes until light and fluffy.
Mix in the molasses.
Scrape the bowl and add in the eggs and vanilla.
In a separate medium sized bowl, mix together the remaining dry ingredients.
Add the dry mixture to the sugar mixture and mix until combined.
Scoop dough into one inch size balls, then roll in sugar.
Place on a cookie sheet covered with parchment paper two inches apart.
Bake for 8-10 minutes until the base of the cookie looks slightly more golden then the rest of the cookie.
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