Chewy Molasses Cookies
User Reviews
4.9
Chewy Molasses Cookies
Description
This Chewy Molasses Cookies recipe combines melted unsalted butter with brown sugar and unsulphured molasses, creating a moist base for the dough. Ground spices including ginger, cinnamon, and cloves build a warm, aromatic flavor profile. After mixing the wet ingredients with the spices and flour, the dough is chilled for at least an hour to allow flavors to meld and improve texture. Before baking, dough balls are rolled in coarse turbinado sugar for a delicate texture contrast on the cookie surface. Baking at 350 degrees F results in cookies that are chewy inside with a slightly crisp coating from the sugar. The recipe calls for both an egg and an egg yolk, contributing to the soft chewiness. These cookies suit any occasion where you desire a spiced, tender treat with a subtle molasses depth. The dough can be doubled for larger batches.
Ingredients
- 3/4 cup unsalted butter cut into tablespoon pieces
- 2 1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cloves ground
- 1/2 teaspoon salt
- 1 cup brown sugar
- 1/4 cup unsulphured molasses
- 1 egg large
- 1 egg yolk
- 2 teaspoons vanilla extract pure
- turbinado sugar for rolling the cookies
Instructions
- Place the butter in a microwave safe bowl and melt for 45 to 60 seconds or until melted. You can also melt the butter on the stovetop. Set aside to cool to room temperature.
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
- In the bowl of a stand mixer or with a hand mixer, beat the melted butter and brown sugar together. Add the molasses and mix until combined. Scrape down the bowl with a spatula, if necessary. Add the egg, egg yolk, and vanilla extract. Mix until combined.
- With the mixer off, add the dry ingredients. Mix on low until just combined. Don’t over mix.
- For the dough into a large ball and wrap in plastic wrap. Chill for at least one hour or up to 48 hours.
- When ready to bake, remove the cookie dough from the refrigerator and preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat.
- Pour the turbinado sugar into a bowl. Roll the cookie dough into balls, about 1 ½ tablespoons per cookie. Roll the cookie dough balls in the sugar.
- Place the cookie dough balls on the prepared baking sheet, placing the cookies about 2-inches apart.
- Bake the cookies for 8 to 11 minutes or until the edges are slightly set, the cookies are barely starting to crack, and the centers are still soft. Don’t over bake!
- Remove the baking sheet from the oven and carefully bang the bottom of the pan on a flat surface. This will make the cookies chewier. Use a spatula to lightly tap the edges of the warm cookies to shape them into a completely round circle. This is optional but will make the cookies look pretty and if they are a little flat, this will give them a little lift.
- Let the cookies cool on the sheet for about 5 minutes. Transfer the cookies to a wire cooling rack to cool completely.
Notes
- This recipe can be doubled easily to make more cookies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Calories | 176kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 36mg | 12% |
| Sodium | 123mg | 5% |
| Potassium | 99mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 238IU | 5% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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