Confession Time: Deep down, I truly believe that cookies are the only acceptable dessert at Christmas. Don’t even tell me I’m wrong. I know some of you will try to convince me of your brownie pie, red velvet cheesecake, or some aggressively flavored peppermint cake, but I’m not here for it. If it’s December and there’s a Christmas tree in my house, cookies are the best option. With that being said, I do think it’s easy to get stuck in the cookie rut. I, myself, reach for the same soft and chewy sugar cookie recipe every year, because that’s what I’ve grown up on. Even so, I’m making efforts this year to branch out, if only slightly, to widen my cookie offerings during Christmas. Cue these chewy ginger molasses snickerdoodles.
Chewy Ginger Molasses Snickerdoodles
So, here’s another confession: I don’t actually like molasses cookies. Sure, I love making gingerbread houses, smelling cinnamon-spiced things, and the idea of ginger-y treats during the holidays, but honestly, molasses need to get in line. When there are peppermint brownie cookies, fancy-frosted sugar cookies, and bourbon snickerdoodles to taste, who wants to settle for molasses?! Even so, I know many people adore the intensity of a spice cookie, so I decided to make a toned-down version that maybe even this Grinch would enjoy. Well, guess what- we landed somewhere delicious. These chewy ginger molasses snickerdoodles are, in fact, splendid.
These are chewy crackled cookies sweetened with brown sugar and a hint of molasses. The spice here is moderate too- just a smidge of cinnamon, ginger, and cloves. My favorite part, though, is the roll of cinnamon sugar that the dough gets just before baking. It leaves us with a sanded exterior and a little extra texture. These cookies are mildly spiced, but wonderfully Christmas. If you have yet to be a fan of ginger cookies, this is the dough to try.
I have a few other cookies in mind for this last two weeks before Christmas, so stay tuned! Happy Monday to you all and happy baking!
If you like these chewy ginger molasses snickerdoodles you should try:
Gingerbread Lemon Bars
Gingerbread Cinnamon Rolls
Ginger Molasses Bundt Cakes
Pumpkin Snickerdoodles
Bourbon Brown Sugar Snickerdoodles
Chewy Ginger Molasses Snickerdoodles
- Yield: 32
Ingredients
- 2 ½ cups (313 grams) all-purpose flour
- 1 tablespoon (6 grams) cinnamon, divided
- 1 ½ teaspoons (3 grams) ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon table salt
- 1 teaspoon (5 grams) baking soda
- 1 ½ teaspoons (3 grams) cream of tartar
- ¾ cup (170 grams) unsalted butter, softened to room temperature
- 1 cup (220 grams) packed light brown sugar
- ¼ cup (85 grams) unsulphured molasses
- 1 large (50 grams) egg
- 1 ½ teaspoons (6 grams) pure vanilla extract
- 1/3 cup (67 grams) granulated sugar
Instructions
- In a mixing bowl, whisk together the flour, 1-1/2 teaspoons (3 grams) cinnamon, ginger, cloves, salt, baking soda, and cream of tartar. Set aside.
- In the bowl of a stand mixer, use the paddle attachment to cream together the butter and brown sugar on medium speed until smooth and fluffy, about 2 minutes. Add the molasses and stir on medium speed to combine. Scrape the sides of the bowl and add the egg and vanilla extract, stirring on medium just until smooth. Add the bowl of mixed dry ingredients and stir on low speed to incorporate, scraping the sides of the bowl as needed. Once a soft dough comes together, set it aside.
- Line a heavy-bottomed baking sheet with a piece of parchment paper. In a small bowl, combine the remaining 1-1/2 teaspoons (3 grams) cinnamon with the granulated sugar. Use a medium (1 ½- tablespoon) spring-loaded scoop to portion out rounds of dough on the prepared baking sheet. Briefly roll the balls of dough in your hands to smooth and coat the sides of each cookie dough piece with the cinnamon sugar mixture. Once the cookies are coated and placed on the baking sheet, cover with plastic wrap refrigerate to firm up, about 1 hour.
- About 15 minutes prior to baking, preheat the oven to 350 °F (180 °C). Prepare a second baking sheet with a piece of parchment paper and space the cookie dough pieces 2 inches apart. Bake the pans one at a time in the preheated oven for about 11 minutes or until the tops of the cookies are cracked and beginning to set. Allow to cool slightly prior to enjoying. Cookies can be stored at room temperature in an airtight container and are best eaten within 3 days.
