![]() I don’t recommend using 100% whole wheat flour, but a 50-50 combination of white whole wheat and all-purpose flour does work. Be sure to look for their original molasses, not their blackstrap variety the packaging is very similar. It has a very good flavor but is usually quite dark in color, which will carry over to your baked goods. Wholesome! brand molasses is also widely available at Whole Foods, on Amazon, and in natural markets. Grandma’s brand original/unsulphured molasses is widely available in my area and produces consistent results–rich but not overwhelming. Blackstrap molasses is very intense I would not recommend it for general baking. This can be confusing if you’re not sure what to look for! A dark or robust molasses is usually a safe bet when baking. Stores often stock a variety of molasses brands and types, ranging from a comparatively light molasses to dark or “robust” to the most intense, blackstrap. You can substitute half butter, if you like. Yes, this recipe uses your standard shortening - ie., Crisco - to produce that incredibly tender, soft cookie. Why only granulated sugar? Mixing molasses directly into the cookies achieves the same chewy, rich effect you would normally derive from brown sugar, and allows you to rely on white granulated sugar for a more refined flavor and slightly crisp exteriors. Baking basics: all-purpose flour, baking soda, salt, granulated sugar, and eggs.Here are a few notes and shopping tips about the ingredients you’ll need to make these chewy ginger molasses cookies, as well as possible substitutions: These are generously spiced, so you enjoy the full taste and aroma of ginger, cinnamon, cloves, and molasses in each and every bite. Then again, the best thing might be the flavor. The outside develops beautiful deep crackles as the cookies bake and then cool, while the interior has a moist, tender crumb that yields perfectly with every bite. Personally my favorite thing about these cookies is the soft texture. SO EASY to make – no need to chill the dough!.And I am only too happy to oblige! What makes these the best My husband and kids request them in all seasons. ![]() We bake multiple batches of these every December without fail - they are truly the perfect Christmas cookie - but there’s no reason not to enjoy them year-round. This exact recipe for chewy ginger molasses cookies has been a staple in our home for more than a decade, ever since I had the good fortune to sample the product and snag the recipe from a good friend at a long-ago holiday cookie exchange. These are a holiday favorite, but my family requests them year-round! They will make your house smell amazing and take just 30 minutes, start to finish. ![]() To bake up a batch of ginger snaps at a moment’s notice, roll the dough into a log, wrap in parchment paper, and then when you’re ready, preheat your oven and bake as directed.Soft, tender, old-fashioned ginger molasses cookies with shortening have crackly, sparkling tops and perfectly-spiced flavor. If you don’t have Himalayan salt, any kind of coarse salt will work as well, such as kosher or coarse sea salt. Instead of sprinkling with sugar or candied ginger, I added a very slight amount of Himalayan salt to the top of each cookie to give it an extra zing. The new recipe is “snappier” and takes about the same amount of time to bake (and possibly less if you don’t place them in a dehydrator. Like the cinnamon cookies, the original ginger snaps do require a bit of extra oven time to make them snappy. This recipe is based on my cinnamon cookie recipe, with some additional spices added and a bit more sea salt. ![]() I have 2 recipes here: the original recipe which is more of a chewy ginger snap cookies, and the snappier version, which is baked at a higher temperature and a few minor changes to the salt and spices. No brown sugar or molasses here, but lots of ginger, salt and spices. With all the ginger snap cookie recipes cropping up, I couldn’t resist posting my own version. ‘Tis the season of ginger, butter, almond flour, and grain-free ginger snap cookies. ![]()
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