Cookie dough keeps wonderfully well in the fridge for a few days! It also freezes well. One batch of dough will allow you to bake warm fresh cookies every day for a week.
Ginger molasses cookies are always my favorite around the holidays. I found a recipe that includes finely chopped crystallized/candied ginger several years ago, and it was life changing. It really gives intense gingeriness and a lovely lasting spicy burn. If you make this recipe again next year, try adding a few tablespoons and you will be a merry gal.
Made these today, following the video. I left them in 8 minutes at 350, but they turned out very flat and chewy. Maybe they needed longer, or maybe they should have chilled longer. Absolutely delicious, but I'd like for them to have a bit if a crunch on the outside.
I had wanted molasses cookies for like a month but then I bought black strap molasses by mistake... I didn't know there were different types.. Ugh. But when I buy through right type I'll make these damn cookies once and for all.
I bought both kinds this holiday season because I needed blackstrap for a rye bread. I tasted them both straight and actually think the blackstrap would be really good in cookies. Maybe with a little less plus a tbsp of honey to sweeten.
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Cookie dough keeps wonderfully well in the fridge for a few days! It also freezes well. One batch of dough will allow you to bake warm fresh cookies every day for a week.
Ginger molasses cookies are always my favorite around the holidays. I found a recipe that includes finely chopped crystallized/candied ginger several years ago, and it was life changing. It really gives intense gingeriness and a lovely lasting spicy burn. If you make this recipe again next year, try adding a few tablespoons and you will be a merry gal.
This is the EXACT recipe on the back of Brer Rabbit brand molasses! I made it just a few days ago.
Made these today, following the video. I left them in 8 minutes at 350, but they turned out very flat and chewy. Maybe they needed longer, or maybe they should have chilled longer. Absolutely delicious, but I'd like for them to have a bit if a crunch on the outside.
Yum💖
I had wanted molasses cookies for like a month but then I bought black strap molasses by mistake... I didn't know there were different types.. Ugh. But when I buy through right type I'll make these damn cookies once and for all.
I bought both kinds this holiday season because I needed blackstrap for a rye bread. I tasted them both straight and actually think the blackstrap would be really good in cookies. Maybe with a little less plus a tbsp of honey to sweeten.
@@sarahplummer2828 Oh good to know! Thanks! I will try it for Rye bread!