Christmas has come and gone, but I’m still chowing down on these molasses and ginger cookies I guess that happens when you make enough to feed an army.
It doesn’t have to be the holiday season to enjoy these chewy molasses and ginger cookies. With their crunchy exterior and their chewy center, these sweet treats can be enjoyed all year long.
Spiced with ground ginger and made with fancy molasses, these cookies are perfect for the lunch box, or enjoyed with a cup of tea or hot cocoa.
Molasses and Ginger Cookies
What you will need:
- 1 cup granulated sugar
- 2/3 cups canola oil
- 1/4 cup fancy molasses
- 1 large egg
- 1 3/4 cups all purpose flour
- 1 1/2 tsp. ground ginger
- 1 tsp. cinnamon
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/4 cup granulated sugar
Preheat oven to 375 degrees F – line baking sheet with parchment paper.
In a large bowl, mix together 1 cup of sugar, oil, molasses and egg.
In a separate bowl, whisk together flour. ginger, cinnamon, baking powder, baking soda and salt. Add that to the sugar mixture.
Stir well to form dough. Form by rounded tablespoon, roll in the remaining 1/4 cup sugar, and place on cookie sheet (about 2 inches apart)
Baking on top third and bottom third of oven, rotating halfway through the baking process – bake for about 12 minutes.
Let the cookies sit for 5 minutes as they will be soft. Remove from tray and let cool on wire rack.
Store in an airtight container or freeze.
- 1 cup granulated sugar
- 2/3 cups canola oil
- 1/4 cup fancy molasses
- 1 large egg
- 1 3/4 cups all purpose flour
- 1 1/2 tsp. ground ginger
- 1 tsp. cinnamon
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/4 cup granulated sugar
- Preheat oven to 375 degrees F – line baking sheet with parchment paper.
- In a large bowl, mix together 1 cup of sugar, oil, molasses and egg.
- In a separate bowl, whisk together flour. ginger, cinnamon, baking powder, baking soda and salt. Add that to the sugar mixture.
- Stir well to form dough. Form by rounded tablespoon, roll in the remaining 1/4 cup sugar, and place on cookie sheet (about 2 inches apart)
- Baking on top third and bottom third of oven, rotating halfway through the baking process – bake for about 12 minutes.
- Let the cookies sit for 5 minutes as they will be soft. Remove from tray and let cool on wire rack.
- Store in an airtight container or freeze.
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