{"id":103,"date":"2016-12-19T19:01:30","date_gmt":"2016-12-19T19:01:30","guid":{"rendered":"http:\/\/rlhays.com\/recipes\/?p=103"},"modified":"2017-07-19T19:17:08","modified_gmt":"2017-07-19T19:17:08","slug":"chewy-ginger-molasses-cookies","status":"publish","type":"post","link":"https:\/\/rlhays.com\/recipes\/2016\/12\/19\/chewy-ginger-molasses-cookies\/","title":{"rendered":"Chewy Ginger Molasses Cookies"},"content":{"rendered":"<div class=\"summary\">\n<blockquote><p>These chewy ginger molasses cookies are soft, sweet, and unbelievably good.<\/p><\/blockquote>\n<\/div>\n<div class=\"time postmeta\">\n<p><strong>Total Time:<\/strong> 25 mins<\/p>\n<p><strong>Prep Time:<\/strong> 15 mins<\/p>\n<p><strong>Cook Time:<\/strong> 10 mins<\/p>\n<\/div>\n<h3 id=\"ingredients\">Ingredients:<\/h3>\n<div class=\"ingredients\">\n<ul>\n<li class=\"ingredient\">1 \u00bd cups butter, softened to room temperature (<em>not melted!*<\/em>)<\/li>\n<li class=\"ingredient\">2 cups granulated sugar<\/li>\n<li class=\"ingredient\">\u00bd cup molasses<\/li>\n<li class=\"ingredient\">2 eggs<\/li>\n<li class=\"ingredient\">4 cups all-purpose flour<\/li>\n<li class=\"ingredient\">4 teaspoons baking soda<\/li>\n<li class=\"ingredient\">2 teaspoons ground cinnamon<\/li>\n<li class=\"ingredient\">2 teaspoons ground ginger<\/li>\n<li class=\"ingredient\">1 teaspoon ground cloves<\/li>\n<li class=\"ingredient\">1 teaspoon salt<\/li>\n<\/ul>\n<\/div>\n<h3 id=\"directions\">Directions:<\/h3>\n<div class=\"instructions\">\n<p>Preheat oven to 375\u00b0F.<\/p>\n<p>In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt. Set aside.<\/p>\n<p>In the bowl of an\u00a0electric stand mixer, beat together butter and sugar on medium speed\u00a0for 2 minutes until light and fluffy, scraping down the bowl if need be. \u00a0Mix in the eggs (one at a time) and molasses, and beat on medium-low speed until each is combined. Gradually\u00a0add in the dry ingredient mixture and beat until combined.<\/p>\n<p>Place a sheet of plastic wrap directly on top of the dough (so that it\u2019s touching the entire surface and preventing air from getting in) to completely cover it. \u00a0Then refrigerate dough for 30-60 minutes, until it is\u00a0completely chilled.**<\/p>\n<p>Roll the dough into small balls, about 1-inch in diameter. Fill a small bowl with sugar, and roll each ball in the sugar until it is completely coated. Place on cookie sheet at least 1 inch apart, then\u00a0bake for about 8-10 minutes, until the cookies begin to slightly crack on top. \u00a0(They will probably\u00a0crack more while cooling.) \u00a0Remove from the oven and let cool for a minute or two. Then transfer the cookies to wire racks to cool completely.<\/p>\n<p>Serve immediately or store in a sealed container for up to 1 week.<\/p>\n<\/div>\n<div class=\"notes\">\n<p>*In order for the butter to cream well with the sugar, it truly needs to be softened to room temperature for this recipe. \u00a0If it is too hard, or too melty, the creaming process won\u2019t work its magic and you may have flatter cookies as a result. \u00a0(Still tasty, but flatter!)<\/p>\n<p>**It is essential that the dough be thoroughly chilled with this recipe before baking. \u00a0Otherwise,\u00a0the dough will be soft and difficult to form into balls, and the cookies will flatten out significantly while baking.<\/p>\n<p>This recipe was updated in December 2016 to include an additional teaspoon of ground ginger. \u00a0The original recipe only called for 1 teaspoon ground ginger.<\/p>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<div class=\"entry-summary\">\nThese chewy ginger molasses cookies are soft, sweet, and unbelievably good. Total&hellip;\n<\/div>\n<div class=\"link-more\"><a href=\"https:\/\/rlhays.com\/recipes\/2016\/12\/19\/chewy-ginger-molasses-cookies\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &ldquo;Chewy Ginger Molasses Cookies&rdquo;<\/span>&hellip;<\/a><\/div>\n","protected":false},"author":1,"featured_media":104,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[2],"tags":[],"_links":{"self":[{"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/posts\/103"}],"collection":[{"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/comments?post=103"}],"version-history":[{"count":1,"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/posts\/103\/revisions"}],"predecessor-version":[{"id":105,"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/posts\/103\/revisions\/105"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/media\/104"}],"wp:attachment":[{"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/media?parent=103"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/categories?post=103"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/tags?post=103"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}