Perfectly flavored, Blue Ribbon Chewy Molasses Ginger Cookies have a snap from the sugar on the outside but are soft, luscious, and chewy without being cakey on the inside.
Blue Ribbon Chewy Molasses Ginger Cookies is an old-fashioned recipe that so good, it’s stood the test of time.
When I was young we had a neighbor that always brought my family a tray of cookies and candy for the holidays. She was the only person that did that and I thought it was the coolest thing ever. I thought it was such a heartfelt gesture that when I bacame an adult, I started making trays of treats for my friends and neighbors as well. It warms my heart.
On the tray, there were Molasses Ginger Cookies. I didn’t know at the time what they were I just knew they were good. If my mother knew, she didn’t tell me because being a picky eater I didn’t like, or think I liked, molasses. Turns out I love molasses and Molasses Ginger Cookies. The one difference in her cookies and mine, she baked her cookies thin and crisp and I prefer a thick, fat, chewy cookie.
As well, I usually like warm cookies and don’t care much for them once they are room temperature. Well, these cookies are just as good cold as warm. They are hide-in-the-back-of-the-pantry-so-no-one-else-can-have-any good!
Furthermore, Blue Ribbon Chewy Molasses Ginger Cookies are versatile. There are three ways you can finish them.
- Plain – straight-up cookies, no extras
- Dip the cookie in chocolate or frosted with white chocolate, with or without sprinkles. You can use dark or milk chocolate if you prefer.
- Add chocolate chips to the batter
Blue Ribbon Chewy Molasses Ginger Cookies are chewy and dense and not cakey at all. I’d rather have no cookie than a cookie that is cakey.
I like a sweet cookie and to my tastes the Blue Ribbon Chewy Molasses Ginger Cookies plain are not sweet enough. I realize this is probably not the case for most people and it’s a great cookie. However, I decided to try them dipped in white chocolate and I completely love it.
To dress the cookies up even more, they are super cute dipped in chocolate then sprinkles or colored sugar. Being completely transparent here, I love the look of the sprinkles and sugar, but I don’t love to taste or texture. One tip that I do when serving these Chewy Molasses Ginger Cookies at parties, is dip some, dip and sprinkle some, and I leave some plain. This way everyone can choose their favorite. As well, by dipping and coating some of them in sprinkles, they look super cute and festive on the dessert able and really dress it up.
Another option you can do is instead of dipping the cookies in white chocolate, you can mix in 1 cup white chocolate chips into the dough. They look like a reverse chocolate chip cookie this way with the dark cookie and light chips rather than the light cookie and dark chips.
I shared a lot of tips for baking cookies in this recipe for Pretzel Oatmeal Chocolate Chip Cookies, click over for all the tips and hints.
Blue Ribbon Chewy Molasses Ginger Cookies
Prep 10 minutes
Cook 14 minutes
Total 24 minutes
Servings 20 cookies
Perfectly flavored, Blue Ribbon Chewy Molasses Ginger Cookies have a snap from the sugar on the outside but are soft, luscious, and chewy on the inside.
- 1 and 3/4 cups flour
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 5 tablespoons butter, softened
- 8 tablespoons granulated sugar, divided
- 1/4 cup dark or light brown sugar, packed
- 1 egg at room temperature
- 1/4 cup molasses
- Combine flour, cinnamon, baking soda, ginger, baking powder and salt in a small bowl.
- In the bowl of an electric mixer beat together butter 5 tablespoon sugar and brown sugar for 2 to 3 minutes, until fluffy.
- Add the egg, and beat for 30 seconds.
- Mix in molasses.
- When molasses are incorporated, slowly add flour mixture, until everything is just combined.
- Cover and chill the dough for 30 minutes to 1 hour.
- Preheat oven to 350 degrees.
- Using a 1 to 1 and 1/2 inch spring release scoop, scoop balls of dough about and roll each ball in the remaining 3 tablespoons of sugar.
- Place cookie dough on a lined baking sheet and bake for 12 to 14 minutes, or until the cookies are crisp around the edges and set in the center.
- Remove from the oven and allow to cook 2 minutes before removing them from the cookie tra to a wire rack to cool completely.
- If frosting or dipping the cookie in chocolate, allow them to cool completely.
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.