Chewy Ginger Molasses Cookies Recipe (2024)

FAQs

Why are my ginger molasses cookies not cracking? ›

Why don't my molasses cookies crack? Molasses cookie dough won't have those signature cracks on top if the dough is too wet. The cracks happen when the surface of the dough dries up. Rolling in sugar really helps this because the sugar binds the moisture and dries out the dough.

Doubling up on molasses softened the cookies significantly.

Molasses is also extremely dark in color, so this batch of cookies turned out to be a deep brown.

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.

Chilling it for at least two hours or overnight gives the ingredients a chance to absorb one another, making it a whole lot easier to roll out the dough without it cracking. Follow this tip: Let the dough chill in the refrigerator, well-wrapped, for at least two hours or overnight before rolling it out.

These are the most common tips for applying molasses to your soil: For every 1,000 square feet, use 1/2 cup liquid molasses. When applying to individual plants, mix two tablespoons of molasses per gallon of water.

Also, because people make molasses in a process called fermentation, it can cause digestive problems. Consuming large amounts may cause loose stools or diarrhea. People with irritable bowel syndrome or other forms of digestive discomfort may want to avoid this syrup.

“Light molasses is the sweetest and mildest out of the bunch because it is made from the first boiling cycle,” she said. “I like to use this type of molasses because it adds moisture to cookies, resulting in a soft and chewy texture.”

It's not the egg, all-purpose flour, or even the vanilla extract. The simple, yet oh-so-necessary component is cornstarch. That's right, the flavorless thickening agent used for soups, stews, and curries is also the secret weapon for baked goods that boast a silky-smooth mouthfeel.

Bread Flour: For Chewy Texture

Bread flour contains a higher protein content (around 12-14%), leading to more gluten development. This makes it ideal for bakers seeking a chewier texture in their cookies. The extra gluten can help retain gas and moisture, producing a denser and chewier result.

Is the most likely ingredient to provides a chewy texture to a cookie? ›

The softer and chewier they are, the tastier and more fulfilling they tend to be. To make the chewiest cookies possible, you could try melted butter or include cream cheese as your secret ingredient. But one trick you may not have tried is adding honey to ensure your cookies are at their very softest and chewiest.

A cookie made with extra egg yolk (or, in this case, only egg yolk), will be lighter and chewier than a cookie made with whole eggs. The cookies will also have a richer flavor thanks to the added fat in egg yolk.

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

Issues with cracking usually derive from the sugar coating, not enough or expired baking powder or baking soda, or the oven temperature isn't hot enough. Solution: Granulated sugar is more effective at drying the surface than powdered sugar.

You have a few things that can go wrong: The oven isn't hot enough. (it needs to set the top before the middle's fully risen) Not enough leavening (it needs to be strong enough to crack the top once it's set)

Why didn't my chocolate crinkle cookies crack? The most common reason for cookies that don't crack is either that the oven was not hot enough or the baking powder was expired.

One of the most common reasons why cookies didn't spread out in the oven is because you added too much flour. Cookies rely on the perfect ratio of butter to flour in order to spread just the right amount when baked. It's very easy to over measure flour when using cup measurements.