Chewy Molasses Cookies
User Reviews
4.8
111 reviews
Excellent
Chewy Molasses Cookies
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Homemade Chewy Molasses Cookies are soft, ultra-chewy and a holiday favorite! They make the house smell soo good when baking and they stay magically fresh and chewy for days!
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Ingredients
- 1 1/4 cup all-purpose flour
- 3/4 cup cake flour
- 1 tsp. corn starch
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 tsp. ground ginger
- 2 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- 1/2 tsp. ground nutmeg
- 1/2 cup cold, unsalted butter, cubed (8 Tbsp.)
- 1/2 cup brown sugar, packed light or dark
- 1/4 cup granulated sugar
- 1/3 cup molasses Light (original) or Dark (Robust)
- 1 large egg
- 1 large egg yolk
- 1 tsp. vanilla extract
- 1/4 cup coarse sugar (for rolling)
White Chocolate Dip (optional)
- 1 cup white chocolate chips
- 1 Tbsp. coconut oil, melted
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Instructions
- Preheat oven to 375°F
- Whisk together all of the dry ingredients in a large bowl: all-purpose flour, cake flour, corn starch, baking soda, baking powder, salt and spices. Set aside.
- In a stand mixer fitted with a paddle attachment, cream the butter and the sugars together until light and fluffy, 2-4 minutes.
- Turn the mixer off to add in the molasses to prevent a mess, then turn back on to combine. Add in the egg, egg yolk and vanilla extract. Use a rubber spatula to scrape down the sides and bottom of the bowl as needed.
- Gradually add in the dry ingredients until combined.
- Roll cookie dough into balls (use lightly floured hands if dough is sticky or chill dough briefly), I like to make the cookies ~2 Tbsp. in size.
- Roll the cookies in the coarse sugar.
- Place on a baking sheet or cookie sheet. Bake for 10-12 minutes or until the tops are cracked and the edges appear set.
- Remove from the oven and let the cookies cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
- Melt white chocolate chips and coconut oil in microwave until smooth and dip cookies in melted chocolate and decorate with festive sprinkles (optional).
- Cookies will stay fresh and soft covered at room temperature for up to 1 week.
Notes
- You can make the cookie dough in advance and keep it chilled in the fridge for 2-3 days. When ready to bake, take the cookie dough out to sit at room temperature ~30 minutes prior to baking.
- Cookies are freezer friendly and store well for up to 3 months.
- Use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour for a gluten-free cookie.
Nutrition Information
Show Details
Serving
1small cookie
Calories
181kcal
(9%)
Carbohydrates
28g
(9%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
38mg
(13%)
Sodium
129mg
(5%)
Potassium
149mg
(4%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
212IU
(4%)
Vitamin C
1mg
(1%)
Calcium
45mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16small
Amount Per Serving
Calories 181 kcal
% Daily Value*
| Serving | 1small cookie | |
| Calories | 181kcal | 9% |
| Carbohydrates | 28g | 9% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 38mg | 13% |
| Sodium | 129mg | 5% |
| Potassium | 149mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 212IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
111 reviews
Excellent
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