Soft & Chewy Molasses Cookies Recipe
User Reviews
4.7
Soft & Chewy Molasses Cookies Recipe
Description
The Soft & Chewy Molasses Cookies Recipe brings together molasses, cinnamon, ginger, nutmeg, and baking soda in a dough enriched with oil and sugar. The mixing involves blending wet ingredients separately from dry, then combining and chilling the dough for at least two hours, which enhances flavor development and texture. Rolled in cinnamon sugar, the cookies bake at a moderate temperature until just golden with crackly tops, ensuring a soft, chewy interior.
These cookies offer a warm spice profile complemented by molasses, producing a deep, mellow sweetness and moist crumb. The cinnamon-sugar coating adds a subtle crisp and an extra layer of flavor. Baking time is short to preserve chewiness and prevent dryness.
The cookies suit those who enjoy lightly spiced treats, excellent with tea or as a cozy dessert. The dough can be refrigerated up to three days or frozen for up to eight weeks, making batch preparation flexible. Careful not to overbake maintains the soft texture that defines these cookies.
Ingredients
- 1 egg
- 5 tablespoons sugar
- 2/3 cup (5floz/142ml) vegetable oil (or any flavorless oil)
- 1 tablespoon cinnamon
- 1 cup (8oz/225g) sugar
- 1/3 cup (4oz/115g) molasses
- 2 1/4 cups (11 1/4oz/319g) all-purpose flour
- 1/2 teaspoon nutmeg
- 1 1/2 teaspoon cinnamon
- 1 1/2 teaspoon ginger
- 1/2 teaspoon salt
- 2 teaspoons baking soda
Notes
- If molasses is unavailable, use a half-and-half mix of dark corn syrup and honey or all honey, though this will soften the spice flavors.
- Chilling the dough before baking is essential for the cookies' texture and flavor development.
- Dough can be refrigerated for up to 3 days or frozen for up to 8 weeks for convenience.
- Bake cookies just until golden with crackly tops; overbaking will reduce chewiness.
User Reviews
Overall Rating
4.7
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