The Best Chewy Ginger Molasses Cookies Ever!!!
These Chewy Ginger Molasses cookies are the absolute best ginger molasses cookies I have ever had. I discovered this recipe last Christmas as I was preparing my baking “wish list”. I was in a baking frenzy and tried to make seven or eight different kinds of cookies, these being the last ones I made. Had I started with these cookies, that would have been all I made because they are THAT good.
You may be asking, why is someone who espouses weight loss and provides recipes to help with that goal sharing cookie recipes? While I try to eat right the majority of the time, I love Christmas and plan for a few splurges. You can’t so super strict that you eventually just end up binging because you’ve deprived yourself so long. I have been there before and it’s not a cycle I want to repeat.
Eating should be enjoyable and not something that should feel like punishment, e.g. “I’m on a ‘diet’ and can only eat salad, dry chicken breast, and vegetables”. How long could anybody stick to a regimen like that? I believe in fitting in the things you absolutely love and forgoing those things that are just “meh”.
So why do I love these cookies so much? They taste like Christmas. They are very moist and chewy and have that wonderful taste of ginger. They are a sweet and easy treat to make that won’t break the dietary ‘bank’. Hands down, these cookies are totally worth the points (in my humble opinion).
Enough chatter, bring on the recipe!!!
The Best Chewy Ginger Molasses Cookies Ever!!!
Ingredients
- 1 1/2 cups butter
- 2 1/2 cups sugar
- 1/2 cup molasses
- 2 large eggs
- 4 cups flour
- 4 tsp baking soda
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 1 tsp ground cloves
- 1 tsp salt
Instructions
- Preheat oven to 375°F
- In a medium bowl, mix together flour, soda, cinnamon, cloves, ginger and salt until combined. Set aside.
- In a separate bowl, beat together butter and 2 cups of sugar on medium speed for 2 minutes until light and fluffy. Mix in the eggs and molasses and beat on medium-low speed until each is combined. Gradually add in the dry ingredient mixture and beat until combined.
- Turn dough out on to large piece of plastic wrap. Wrap dough completely in plastic wrap, making sure there are no air pockets. Refrigerate dough for at least an hour until it is completely chilled. VERY important to make sure dough is completely chilled before rolling cookies and baking!
- While dough is chilling, prepare baking sheets. Cover baking sheets with parchment paper and set aside.
- Once dough is completely chilled, remove from refrigerator and unwrap the dough (Please note: dough will be sticky and will probably stick to the plastic wrap a bit). Add remaining 1/2 cup of sugar to a small bowl. Begin to roll the dough into small balls, about 1-inch in diameter. Roll balls in sugar until coated. Place on prepared baking sheet, about 1 inch apart.
- Once cookies are rolled out, bake for 8-10 minutes, or until cookies begin to crack slightly on top. Once they are finished, remove from the oven and let cool for a minute or two. Transfer cookies to wire racks to cool completely.
Notes
- Freestyle - 4 SP*
- Beyond the Scale/Smart Points - 5 SP*
Nutrition
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