Chewy Ginger Molasses Cookies
User Reviews
5
Chewy Ginger Molasses Cookies
Description
The recipe uses butter, granulated and brown sugar for sweetness, eggs, vanilla, and molasses as a moistening, flavoring agent. Dry ingredients include flour, baking soda, salt, and spices (ginger, cinnamon, allspice). After mixing the wet and dry components, the dough is portioned, topped with sparkling sugar, and baked at 350°F. The indicators for doneness are set edges with slightly soft cracks on top, which preserves chewiness once cooled.
The cookies are suitable as a spice-forward treat with a tender chew and subtle crunch on the sugared tops. They store well and maintain texture when slightly underbaked in the center. Using regular molasses and careful flour measuring helps yield the intended balance of softness and structure.
Salted butter is preferred for flavor, but unsalted may be substituted. The use of light or dark brown sugar is flexible. Proper flour measuring is crucial to avoid heaviness. These cookies are best when not fully baked to retain moist chew. Nutrition values are approximations.
Ingredients
- 3/4 cup butter at cool room temperature
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 2 egg at room temperature, large
- 1 teaspoon vanilla extract
- 1/3 cup molasses
- 3 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- 1/2 teaspoon allspice
- Sparkling Sugar white
Instructions
- Preheat oven to 350F. Line cookie sheets with parchment paper or silicone baking mats. Set aside.
- In a large bowl, beat the butter and sugars together on medium until fluffy, about 3 minutes.
- Add eggs, vanilla, and molasses.
- Mix until well-combined, about 1-2 minutes on medium.
- Add the flour, baking soda, salt, ginger, cinnamon, and allspice.
- Stir in just until combined. Don't overmix.
- Scoop 1.5 tablespoon scoops (medium cookie scoop) of dough.
- Dip the tops in the sparkling sugar.
- Place the scoops of dough with the sugar side up on the prepared baking mats.
- Bake for 8-14 minutes. The edges should be set but the cookies should look slightly underbaked in the cracks.
- Let cool on the baking sheets for 5 minutes.
- Transfer to a wire cooling rack to cool to room temperature.
Notes
- Use salted butter unless you prefer unsalted; room temperature butter affects dough spread.
- Either light or dark brown sugar can be used according to preference.
- Regular or robust unsulphured molasses is recommended; blackstrap molasses is not advised.
- Weigh or properly spoon flour to avoid excess, which leads to heavy cookies.
- Remove cookies from oven when edges are set but centers appear slightly underbaked to maintain chewiness.
- Nutrition values are estimates.
Nutrition Information
Show DetailsNutrition Facts
Serving: 42cookies
Amount Per Serving
Calories 117 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 117kcal | 6% |
| Carbohydrates | 20g | 7% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 17mg | 6% |
| Sodium | 114mg | 5% |
| Potassium | 62mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 113IU | 2% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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