Molasses Cookies
What makes this recipe so darn good? Molasses and brown sugar, duh! Both pull the strings to attract moisture, keeping our cookies soft and delightfully chewy.
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Servings: 30 Cookies
Calories: 120kcal
Ingredients
Main Ingredients
- 2 ¼ cups spooned and leveled all-purpose flour
- 1 ⅓ tsp baking soda
- 2 ¼ tsp ground ginger
- 1 ⅓ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp nutmeg
- ¼ tsp salt
- ¾ cup or 12 tbsp softened, unsalted butter, room temperature
- ½ cup packed dark or light brown sugar
- ¼ cup granulated sugar
- ⅓ cup dark molasses
- 1 egg, room temperature
- 2 tsp pure vanilla extract
Rolling
- ⅓ cup coarse or granulated sugar
Instructions
- Whisk together flour, ginger, baking soda, cloves, cinnamon, salt, and nutmeg. Give it a good mix, and then set the bowl aside.
- Wash the unsalted butter and sugars (both types) in another big bowl at high mixer speed until creamy (2 minutes). Then, toss in the dark molasses and keep beating until nicely combined. Add the large egg and a dash of vanilla, and give it another good mix.
- Slowly add your dry ingredients (from Step 1) to your wet ingredients while mixing at low speed until well combined.
- Cover your cookie dough with plastic wrap or foil and refrigerate it for at least an hour (or a few days if you are preparing ahead).
- Preheat your oven to 350°F (177°C) and line two baking sheets with silicone mats or parchment paper.
- Take out your chilled dough and let it rest for about 30 minutes at room temperature.
- Roll your dough into little balls (about a tablespoon each) and coat them in white sugar. Place them onto your prepared baking sheets, leaving 3 inches between each cookie.
- Bake them for 11 to 12 minutes until the edges look set.
- (Optional). If your cookies are not cracking on top, tap your baking sheet on the kitchen counter a few times to help them spread out. Then, return them to your oven for another minute.
- Let them sit for about 5 minutes on the baking sheet (out of the oven), then transfer them to a rack to chill entirely. Enjoy!
Notes
- If you prefer a slightly milder cookie, try light molasses (or combine them with dark molasses).
- You can soften hard cookies by placing them in a microwave-safe container with a damp paper towel for a few seconds at a time. Do not overheat.
- Adding a tablespoon of corn syrup to your dough helps retain moisture and prevents the cookies from drying out too quickly.
- Try browning the butter before adding it to your dough. It adds a nutty, toffee-like flavor that pairs beautifully with the molasses.
- Instead of rolling the dough balls by hand, you can press the dough onto a baking sheet lined with parchment paper. Use a flat-bottomed cup or a flour-dusted rolling pin to create a uniform cookie layer. Cut the dough into desired shapes.
- After baking, drizzle the cookies with melted chocolate, white chocolate, or caramel sauce. For a festive touch, sprinkle them with chopped nuts, dried fruit, crushed candy canes, etc.
Nutrition
Calories: 120kcal | Carbohydrates: 19g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 179mg | Potassium: 55mg | Sugar: 12g | Calcium: 11mg | Iron: 1mg
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