For those who complain & state that they did not turn out had to have done something wrong. Thank you so much for sharing the recipe!! I hope these tips help you troubleshoot! Add the molasses and egg and beat until lighter in color, about 3 minutes. We roll it a bit thicker than usual, to give the cookies just a hint of chew. It's my favorite combo too! Thanks for taking the time to leave a comment! The amount of baking soda is what helps create that crispy-on-the-outside and soft-on-the-inside texture. Thanks for your feedback on the recipe. Aren’t these cookies just the BEST!? have you ever added chunks of sugars ginger? I'm totally loving your philosophy on treats . I keep the dough in the fridge in between loading the stone to keep it firm before baking. Lining baking sheets with parchment paper can help prevent issues like this too, but even then baking sheets can definitely affect the outcome. Remove the dough from the fridge and shape it into about 36 balls with your hands, rolling each ball of dough in the white sugar and placing it on a baking sheet prepared with some parchment paper. Thanks for your feedback! There is a surprise ingredient, but stick with me and add it – I promise it will deliver on the holiday-spice flavor packed into these cookies. Hopefully the problem is solved with one of my suggestions . Continue to beat until … I would have suggested that your oven temperature is off…maybe you should try a different thermometer! I love ginger and these cookies look like an amazing use of freshly grated ginger. These Best Ever Ginger Molasses Cookies are crispy on the outside, chewy on the inside and perfectly flavoured with ginger! Thanks for the positive feedback! I could cry I’m so happy LOL! Thankyou again! It sounds like it could have been a few different errors…first, perhaps you mis-measured the flour and included less than the recipe called for. This is a common problem (ovens run too hot or not hot enough), but it’s easily fixable with a simple, inexpensive oven thermometer to check the accuracy of your oven. What a great holiday gift idea!! These are one of the best cookies I have ever made. Thanks. You will love adding these to your cookie exchange this year. Making these to make a ginger cookie crust for my Thanksgiving Pumpkin Cheesecake! Thank you so much. Mine turned out amazing! At 10 minutes they’re still unflattened balls and need longer to spread. Get Chewy Ginger Molasses Cookies Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. I freeze them in airtight containers, with parchment paper between the layers. Ginger Molasses Cookies with Candied Ginger These Ginger Molasses Cookies are made with sweet and spicy ground ginger along with a mixture of warm holiday spices. I hope this helps . I'm so glad you loved them! I find chilling dough overnight works best. Glad you liked them though! Not very expensive at all, and I always line with parchment paper (which makes a HUGE difference). In the bowl of a stand or handheld mixer, cream the softened butter for about 1 minute on … Will definately make them again! I’ve made a lot of cookies and this one is fabulous!!! Set aside. Chewy Ginger Molasses Cookies These vegan molasses cookies are the perfect one bowl holiday cookie! Except I'm going to try rolling half of them out and using gingerbread men cutouts, even though it's not really the right consistency. Thanks . They truly are the best! I tend to add some powdered ginger to the white sugar used to roll the cookies in. As well I prefer to chill overnight. Ginger: ginger is actually a flowering plant, and its rhizome (the underground stem) is the part we consider to be ginger.It has a warming characteristic and carries a combination of citrus and earthy tasting notes. I almost felt embarrassed how many times people came up to me!!! These look perfect, I LOVE LOVE molasses cookies – even though my husband hates them so I rarely get to make them! (Thank you ? MOLASSES Preferably use dark or “blackstrap” molasses because it has a deep, bold flavor! Combine the butter mixture and the dry ingredients on low speed just until no streaks of flour remain. One is a fancy expensive wilton brand and the other is a cheap aluminum sheet. Ha ha! [4] Beat together until combined. The ingredient list now reflects the servings specified. It sounds to me like one of a few possible problems: first, perhaps the butter you used was too warm, making the dough softer than it should have been, or perhaps the butter you used had a higher water content than normal. I’m SO glad you both loved the recipe so much!! I have made them a number of times. They're ready in just 20 minutes, spiced with ginger, cinnamon and nutmeg and will have your whole house smelling like a bakery. You can absolutely freeze it! I use Crosby's molasses (I live in Canada) but I'm sure any brand of molasses would work. I also got crosbys molasses this morning . These are so delicious and it’s a really simple recipe to follow!! Just posted a new cookie recipe on the blog today, would love if you checked it out! Thank you for imparting your talent~, I just made these this morning and they turned out great! The texture is good but I found them a bit bland. The second sheet of cookies can stay on the counter until ready to bake. Mine came out a bit too dark on bottom. Any kind of molasses will work for this recipe. I absolutely LOVE your idea of rolling the cookies in ginger and sugar!! It sounds like the issue is your oven…oven temperatures can often be off (it’s a good idea to use an oven thermometer, just to check! At someone else 's house once and the oven was about 25 degrees than... Cold milk a ginger cookies with molasses mixer with the nice, crackly top it!! 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