I interrupt the regularly scheduled programming for this emergency announcement. Whatever you are doing right now. Stop. Put everything down. After you finish reading this post, of course. You haaavvvee to make these cookies. They are SO amazing. They are chewy, soft, spicy, warm, sweet, dare I say buttery. They are a cookie you didn’t know you had to have until you made an entire batch and then ate the entire batch. The craziest part is there is not an ounce of chocolate in these cookies yet they are SO delicious.
These cookies came into my life pretty simple enough. I was craving molasses cookies. Why? I don’t know because I don’t think I had ever really had one, I have had ginger snaps (which I could live without) and store bought molasses-ish cookies but not homemade ginger molasses cookies, so why was I craving something I had never really had and how did I know that I wanted this cookie if I had never really had it? The holidays had just ended and I didn’t really have my fill for warm spiced foods. So I looked up #molassescookies and a bunch came up. I picked the picture I liked the best (pretty simple) and when I clicked on the picture I was relieved to realize I already followed this person. I don’t know if I ever had made any of her recipes before but I really liked her styling and had been wanting to try out one of her recipes for a while so this was a perfect opportunity. Her recipe did not disappoint. These cookies were and still are the Best. Cookies. I. Have. Ever. Eaten. Period.
You can get Gimme Some Oven’s Chewy Ginger Molasses cookies recipe here.
I did all the things Ali suggested. I added the chopped crystallized ginger. (About 1/4 of a cup) I softened my butter the old school way, on the counter until it was soft. I refrigerated my dough for even longer than the suggested two hours. (I made one batch in batches, so I kept the already made balls in the refrigerator until I was ready to bake them. My last batch was baked after being in the fridge for five days, they were equally as scrumptious (yes, that word is completely appropriate here) as the first batch.
The only thing I did different than the original recipe was I let them completely cool on the baking tray. I found that they simple fell apart on the spatula if they were at all warm. It’s because they are so sticky and gooey that I found they needed the extra cooling time.
So if you wanted to be a little fancy with these. I would make them sandwich cookies using a buttercream or cream cheese frosting maybe with a tiny bit of molasses mixed in or some of the chopped crystallized ginger bits. Vanilla ice-cream would also be pretty exceptional too.
Okay, so now put everything down and go make these. You will not be sorry.
