Chewy Molasses Cookies
User Reviews
5
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Prep Time
15 mins
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Cook Time
13 mins
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Total Time
30 mins
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Servings
14 cookies
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Calories
386 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Chewy Molasses Cookies
Description
These Chewy Molasses Cookies begin with creaming softened unsalted butter with granulated and brown sugars to create a light base. The addition of egg and molasses enrich the dough with moisture and deep flavor. The dry ingredients include all-purpose flour, baking soda, and a blend of warm spices: cinnamon, ground ginger, cloves, nutmeg, and salt, which provide a classic molasses cookie aroma and taste.
Chilling the dough for one hour before shaping helps manage spread and improves texture. The dough balls are rolled in coarse turbinado sugar, which adds a decorative and slightly crunchy finish. Baking at 350°F for 10 to 12 minutes produces cookies that are chewy in the center with a gently crisp edge. Cooling briefly on the baking sheet lets them set before transferring to a rack. Stored in an airtight container, the cookies retain freshness for several days, making them suitable for gifting or keeping on hand for snacking.
Ingredients
- 1 cup butter softened, unsalted
- 1 1/2 cups sugar
- 1 cup brown sugar packed
- 1 egg large
- 1/3 cup molasses
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 tablespoon cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon cloves ground
- 2 teaspoons nutmeg
- 1/2 teaspoon salt
- 1/4 cup turbinado sugar raw
Instructions
- Preheat oven to 350 degrees F.
- Line a cookie sheet with parchment paper and set aside.
- Add butter and sugar to a large bowl and cream using a stand mixer until light and creamy.
- Add in the egg and molasses and beat to combine.
- In another large bowl, whisk together the dry ingredients: flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. Add the butter mixture to the dry ingredients and mix well.
- Roll the dough into a ball, cover it with plastic wrap, and refrigerate it for one hour.
- Add turbinado sugar to a small bowl. Measure and roll the dough into a ball using a one-tablespoon cookie scoop. Roll each ball in turbinado sugar to coat and place on the cookie sheet, leaving about 3" space between each ball.
- Bake for 10-12 minutes.
- Let the cookies sit for an additional 2-3 minutes on the cookie sheet before transferring them to a cooling rack.
- Store in an airtight container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14cookies
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Calories | 386kcal | 19% |
| Carbohydrates | 64g | 21% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 47mg | 16% |
| Sodium | 318mg | 13% |
| Potassium | 213mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 46g | 92% |
| Vitamin A | 472IU | 9% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 74mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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