Molasses Cookies
User Reviews
4.9
Molasses Cookies
Description
Molasses Cookies bring together a blend of aromatic spices like ginger, cinnamon, cloves, and nutmeg mixed into a dough sweetened with molasses and brown sugar. The flour and leavening create structure, while the butter provides richness and moisture. Rolling the dough balls in granulated sugar before baking creates a textured surface that crisps slightly in the oven. Baking at 350 degrees until the cookies are puffy and just underbaked in the center ensures they stay soft rather than becoming hard or crunchy.
The final cookies display a tender chew balanced with spice notes and the distinctive flavor of molasses. The recipe’s specific measurement of egg yolk instead of whole egg helps maintain moisture without excess liquid. These cookies can be served as a cozy snack or dessert during colder months or festive occasions.
The original notes suggest using a sprayed liquid measuring cup for molasses measurement to ensure precision, highlighting attention in ingredient handling which can affect texture. Cooling the cookies on the baking sheet briefly before moving to a wire rack preserves their delicate softness and finish.
Ingredients
- 2 cups (283g) all-purpose flour scoop and level to measure, unbleached
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/4 tsp cloves ground
- 1/4 tsp ground nutmeg
- 3/4 cup (170g) unsalted butter at room temperature
- 3/4 cup (150g) packed light brown sugar
- 1/4 cup + 2 Tbsp molasses
- 1 large egg yolk
- 2 tsp vanilla extract
- 1/4 cup (50g) granulated sugar
Instructions
- Preheat oven to 350 degrees. Line two 18 by 13-inch baking sheets with parchment paper, set aside.
- In a medium mixing bowl whisk together flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg for 30 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter and brown sugar until well combined. Scrape down sides and bottom of bowl.
- Mix in molasses, egg yolk and vanilla extract. Scrape down sides and bottom of bowl.
- Add flour mixture and mix until combined.
- Pour granulated sugar into a small bowl. Scoop dough out and shape into balls nearly the size of a golf ball (30g each).
- Roll each dough ball through granulated sugar then transfer to baking sheets spacing 2-inches apart.
- Bake one sheet at a time in preheated oven 9 - 11 minutes until cookies are puffed and appear just lightly under-baked in the center.
- Let cool on baking sheet 5 minutes then transfer to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature up to 4 days.
Notes
- Use a non-stick spray on measuring cups to measure sticky ingredients like molasses accurately.
- Space the dough balls about 2 inches apart on the baking sheet to allow for spreading during baking.
- Remove the cookies from the oven when they are puffed and slightly underbaked in the center for a soft texture after cooling.
- Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to prevent breaking.
User Reviews
Overall Rating
4.9
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