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Chewy Molasses Cookies Recipe

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4.1 from 62 reviews

  • Author: Ava
  • Total Time: 1 hour 27 minutes
  • Yield: 14 servings

Description

These Chewy Molasses Cookies are soft, spiced treats with a deep molasses flavor, perfect for holiday baking or anytime you crave a comforting classic cookie. With a blend of warm spices like cinnamon, ginger, cloves, and nutmeg, these cookies are rolled in turbinado sugar for a delightful sweet crunch on the outside and a chewy, tender inside.

Ingredients

Wet Ingredients

  • 1 cup unsalted butter (softened)
  • 1 1/2 cups sugar
  • 1 cup brown sugar (packed)
  • 1 large egg
  • 1/3 cup molasses

Dry Ingredients

  • 2 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 tablespoon cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cloves
  • 2 teaspoons nutmeg
  • 1/2 teaspoon salt

Coating

  • 1/4 cup raw turbinado sugar

Instructions

  1. Preheat oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cookies.
  2. Prepare baking sheet: Line a cookie sheet with parchment paper to prevent sticking and for easy cleanup, then set it aside.
  3. Cream butter and sugars: In a large bowl, add the softened butter, granulated sugar, and brown sugar. Using a stand mixer, beat until the mixture becomes light, fluffy, and creamy.
  4. Add egg and molasses: Crack in the egg and pour the molasses into the butter and sugar mixture. Beat until well combined and smooth.
  5. Mix dry ingredients: In another large bowl, whisk together the all-purpose flour, baking soda, cinnamon, ground ginger, ground cloves, nutmeg, and salt until evenly distributed.
  6. Combine wet and dry mixtures: Gradually add the wet butter mixture into the dry ingredients, mixing thoroughly until you have a uniform dough.
  7. Chill dough: Form the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for one hour to firm up and make it easier to handle.
  8. Prepare sugar coating: Pour the raw turbinado sugar into a small bowl to use for coating the cookie dough balls.
  9. Scoop and coat dough balls: Using a one-tablespoon cookie scoop, portion out the dough into balls. Roll each ball in the turbinado sugar ensuring each piece is coated evenly.
  10. Arrange on baking sheet: Place the coated dough balls onto the prepared cookie sheet, spacing them about 3 inches apart to allow for spreading during baking.
  11. Bake cookies: Bake in the preheated oven for 10 to 12 minutes, until the edges are set and slightly firm but the centers remain soft and chewy.
  12. Cool cookies: Let the cookies rest on the baking sheet for 2 to 3 minutes after removing from the oven, then transfer them to a cooling rack to cool completely.
  13. Store properly: Once cooled, store your molasses cookies in an airtight container to maintain their freshness and chewiness.

Notes

  • Ensure the butter is softened but not melted for optimal creaming with the sugars.
  • Chilling the dough is crucial to prevent the cookies from spreading too much during baking.
  • If you prefer a spicier cookie, you can increase the amount of ground ginger or add a pinch of black pepper.
  • Use parchment paper or a silicone baking mat for easy cleanup and to avoid sticking.
  • Cookies will keep fresh in an airtight container for up to one week.
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/chewy-molasses-cookies-recipe/