Ginger Molasses Cookies
Can I Freeze These Ginger Molasses Cookies?
I love to freeze extra cookies that might not be eaten before they go bad. Having extra cookies on hand is always a good idea! Since I have frozen these before, I have two methods I prefer.
My first choice is to freeze the baked cookies so all I have to do is to take them out of the freezer and let them thaw. This is good for a last-minute treat or for when you have kids who want a cookie on occasion, but you don’t want to bake.
The second option is to freeze the cookie dough. Either freeze the cookie dough as a whole or scoop the dough into cookie dough balls and then freeze them on a plate or a cookie sheet. Once the cookies dough has frozen, you can put it ina freezer bag or an airtight container. This lets you take as many or as few cookies out when you want to bake them.
How Do I Keep these Cookies Soft?
If you want to make sure these cookies stay soft, you will want to make sure that the cookies are stored properly. Make sure the cookies are protected from the air in order to keep them from getting stale and hard. Another idea for soft cookies is to use shortening instead of butter. It is an even swap in the recipe and helps to keep the cookies soft.
If you find that the cookies are hard another option to make them soft again is to microwave them for a few seconds, up to 10 seconds, to make these taste like cookies straight from the oven and make them soft again.
Ingredients You Will Need
(full amounts in recipe box below)
- Brown sugar
- Baking soda
- Granulated sugar
How to Make Gingerbread Molasses Cookies
Ginger Molasses Cookies
- Using a standing mixer, beat together the butter and sugar until light and creamy
- Add the egg and molasses and continue beating until well combined
- Using a large bowl, whisk together the flour, salt, cinnamon, cloves, ginger and baking soda
- Gradually beat until combined the dry ingredients into the wet
- Cover dough with plastic wrap and place into the fridge overnight
- Preheat oven to 350 degrees and line cookie sheet with parchment paper
- Using a small ice cream scooper, scoop out some dough and roll into a ball
- Pour the 1 C of sugar into a bowl
- Roll the cookie dough into the sugar
- Place cookie dough ball onto the cookie sheet
- Repeat step for the remaining cookie dough
- Bake in the oven for 10-12 minutes
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