Learn to Make THE BEST Soft Chewy Ginger Molasses Cookies

Описание: Join Texicurean Cindy Williams and her dear friend, Swedish-Texan Julie Salsman, as they explore how to make the most delicious, soft, chewy molasses ginger cookies! This cookie recipe is surprisingly easy, and the ginger adds a nice kick. If you love baking soft cookies, then this is perfect for you.

If you've ever been invited to enjoy a cozy cup of coffee and something sweet in the afternoon, you've experienced a bit of "fika," the cherished Swedish ritual of slowing down, connecting with yourself, and savoring life's simple pleasures. Fika is both a noun and a verb in Sweden—a daily act of pausing for coffee, conversation, and a little something sweet.

So, whether you're in Sweden or Texas, embracing this delightful tradition is life'sout savoring life's little moments, delicious treats, and the joy of togetherness!


Soft and Chewy Molasses Spice Cookies

Ingredients
⅓ cup sugar (reserve for dipping)
2 ½ cups unbleached all-purpose flour
1 tsp baking soda
1 ½ tsp ground cinnamon
1 ½ tsp ground ginger
½ tsp ground cloves
¼ tsp ground allspice
¼ tsp finely ground black pepper
¼ tsp table salt
12 Tbsp (1 ½ sticks) unsalted butter, softened but still cool
⅓ cup packed dark brown sugar
1/3 cup sugar
1 large egg yolk
1 tsp vanilla extract
Scant ½ cup (about 5 oz) molasses, light or dark

Directions
Adjust the oven rack to the middle position and heat the oven to 375°F. Line two baking sheets with parchment paper. Place ⅓ cup of sugar for dipping in a small bowl.

In a medium bowl, whisk together the flour, baking soda, spices, and salt until thoroughly combined. Set aside.

In a standing mixer fitted with a paddle attachment, beat the butter with the brown and granulated sugars at medium-high speed until light and fluffy, about 3 minutes.

Reduce the speed to medium-low and add the yolk and vanilla. Increase the speed to medium and beat until incorporated, about 20 seconds.

Reduce the speed to medium-low and add the molasses. Beat until fully incorporated, about 20 seconds, scraping the bottom and sides of the bowl once with a rubber spatula.

Reduce the speed to the lowest setting. Add the flour mixture and beat until just incorporated, about 30 seconds, scraping down the bowl once. Give the dough a final stir with a rubber spatula to ensure no pockets of flour remain at the bottom. The dough will be soft.

Using a tablespoon, scoop a heaping tablespoon of dough and roll it between your palms into a ball. Drop the ball into the bowl with sugar to coat. Place it on the prepared baking sheet, spacing the cookies about 2 inches apart. Repeat with the remaining dough.

Bake one sheet at a time until the cookies are browned, still puffy, and the edges have begun to set but the centers are still soft (the cookies will look raw between the cracks and seem underdone), about 10 ½ to 11 minutes. Rotate the baking sheet halfway through baking. Do not overbake.
Cool the cookies on the baking sheet for 5 minutes, then use a wide metal spatula to transfer them to a wire rack. Cool to room temperature and serve. These cookies freeze well, too!

Visit https://www.Texicureans.com: Through recipes and dinner conversation, traditions are passed from generation to generation. Texas culture is deep and diverse—the journey that started Texicureans.