Chewy Molasses Cookies
User Reviews
4.9
Chewy Molasses Cookies
Description
This recipe combines softened butter or coconut oil with dark brown and granulated sugars, then adds blackstrap molasses and vanilla extract for depth and moisture. The dry ingredients include all-purpose flour, cinnamon, baking soda, ground ginger, cardamom, and fine sea salt, blended gradually into the wet mixture with a little water to make a pliable dough.
The dough is portioned using a scoop and rolled into balls coated in cane sugar, which caramelizes slightly during baking to form a subtle crust. Pressing the tops lightly before baking encourages cracking, a signature texture of molasses cookies. The result is a chewy interior with spiced warmth and a sweet molasses finish.
Best eaten after cooling on a wire rack, these cookies store well and offer a flavorful, textured treat suitable for snacks or dessert.
Ingredients
- ½ cup butter unsalted, room temperature; or soft (not melted) coconut oil
- ⅓ cup dark brown sugar packed
- ⅓ cup granulated sugar
- ⅓ cup blackstrap molasses unsulphured
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour spooned and leveled
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- ½ teaspoon ground cardamom
- ½ teaspoon salt fine sea salt
- 1 tablespoon water plus more if necessary
- ⅓ cup cane sugar for rolling
Instructions
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, or using an electric mixer, cream the butter, brown sugar, and granulated sugar. Add the molasses and vanilla and mix again.
- In a medium bowl, combine the flour, cinnamon, baking soda, ginger, cardamom, and salt. Gradually add the dry ingredients to the wet ingredients, mixing after each addition. Mix in the 1 tablespoon water.
- Use a 2-inch cookie scoop to scoop the dough and use your hands to roll it into balls. If the dough feels dry, mix in ½ tablespoon additional water. Roll the cookie dough balls in the sugar and arrange 2 inches apart on the prepared baking sheet. Press down slightly on the tops of the balls and bake for 10 minutes, until the cookies are puffed and cracking on top. Remove and let cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Using unsulphured blackstrap molasses provides the intended flavor depth and texture.
- Recommended brands for the pictured crinkly appearance are Wholesome Organic Molasses and Domino granulated sugar, though other brands also work well.
User Reviews
Overall Rating
4.9
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