In today’s special holiday edition – Ginger Molasses Cookies
This year my fiance volunteered me to bake for a cookie exchange…thanks, lol! So I had to dig through the archives of grandma’s recipes for the best ginger molasses cookie recipe I could find! I mean, I couldn’t bear the thought of potentially making the one mediocre cookie that everyone pretends to like, that would just be…so embarrassing! I would also like to mention that I didn’t even get to choose what kind of cookies I wanted to make, it was my fiances “suggestion” to make ginger molasses cookies and, disclaimer, I had never made them before.
So before I get myself into too much trouble (I think some of the exchange participants read my blog…) I am going to let you scroll at your own leisure and peruse a brief history of gingerbread and how it came to be today.
one last thing…
If you like my recipes and have any suggestions of what you would like me to make next, please let me know in the comments at the end of this post. I have also recently added a paypal button in some of my posts, more specifically below this next delectable cookie photo where you can, if you’re feeling spicy, buy me a coffee or test kitchen ingredients to keep the creative juices flowing! BUT as always no pressure.
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History of Ginger Molasses Cookies –
Ginger root was first cultivated in ancient China, where it was commonly used as a medicinal treatment. From there it spread to Europe via the Silk Road.
According to Rhonda Massingham Harts – Making Gingerbread Houses, the first known recipe for gingerbread came from Greece in 2400 BC. Chinese recipes were developed during the 10th century and by the late Middle Ages, Europeans had their own version of gingerbread.
Gingerbread came to America with settlers from Europe. Molasses, which was less expensive than sugar, soon became a common ingredient and produced softer cakes and cookies. The first printed American cookbook, American Cookery by Amelia Simmons, contained seven different recipes for gingerbread. Her recipe for “Soft gingerbread to be baked in pans” is the first written recipe for the cakey old-fashioned American gingerbread.
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Ginger Molasses Cookies
Equipment
- 1-2 baking sheets
- 1 electric mixer
- 2 mixing bowls
- measuring cups and spoons
Ingredients
- 4½ cups all-purpose flour
- 4 tsp ground ginger
- ¾ tsp ground cloves
- ⅛ tsp nutmeg
- 2 tsp baking soda
- 1 tsp kosher salt
- 1 cup butter at room temperature
- 2 cups granulated sugar
- 2 eggs at room temperature
- ⅔ cup molasses
- extra sugar for rolling
Instructions
- preheat oven to 375°F and line your baking sheet(s) with parchment paper
- In a mixing bowl, add flour, ginger, cloves, nutmeg, baking soda, salt, and whisk to combine
- In a separate mixing bowl, cream your butter and sugar for 3 minutes to combine
- add eggs to the butter and sugar one at a time, next add molasses and mix for another 2 minutes
- pour dry ingredients over wet ingredients and mix on low until completely combined into a dough
- scoop 1½ tbsp portions per cookie, roll each ball in sugar, and add to the baking sheet
- bake for 12 minutes
- cool and serve
Video
@bold.carly Christmas cookie exchange - Ginger molasses cookies #christmascookies #gingermolassescookies #cookierecipe
♬ Holly Jolly Christmas - Michael Bublé
