Description
These soft and chewy blackstrap molasses cookies are packed with warm spices like cinnamon, ginger, and nutmeg, and sweetened with rich blackstrap molasses. The use of coconut oil keeps them tender, while a quick chill before baking ensures a perfect texture. Ideal for cozying up with a sweet treat that balances deep molasses flavor and a delightful chew.
Ingredients
Dry Ingredients
- 2 1/3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 3/4 cup butter flavor coconut oil (room temperature)
- 1/2 cup light brown sugar
- 1/4 cup white sugar
- 1/4 cup blackstrap molasses
- 1 egg (room temperature)
- 2 teaspoons vanilla extract (do not use imitation)
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg until well combined with no clumps. Set aside.
- Cream Coconut Oil and Sugars: In a large bowl, beat the coconut oil, brown sugar, and white sugar using an electric mixer on medium-high speed until creamy and combined, about 2 minutes. A stand mixer with paddle attachment works well for this step.
- Add Molasses, Egg, and Vanilla: Beat in the blackstrap molasses until incorporated, then add the egg and vanilla extract, beating until well combined, about 1 minute. Scrape down the bowl’s sides and bottom as needed.
- Combine Wet and Dry Ingredients: Turn mixer to low speed, gradually add dry ingredients to wet ingredients until just combined. The dough will be slightly sticky. Cover tightly with plastic wrap and chill for 20 minutes, or up to 1-2 days (if chilled longer, let dough soften at room temperature for 1 hour before baking).
- Preheat Oven: Heat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- Scoop and Coat Dough: Using a small cookie scoop, form uniform dough balls. Roll each ball in white sugar to coat, then place on prepared baking sheets leaving 3 inches between each.
- Bake Cookies: Bake for 11-12 minutes or until edges are lightly browned and firm, with centers remaining soft and chewy.
- Cool: Let cookies cool on baking sheets for a few minutes, then transfer to wire racks with a spatula to cool completely.
Notes
- Use room temperature egg and coconut oil for best mixing results.
- Chilling the dough helps control spread and improves texture.
- If dough is refrigerated for more than a day, allow it to soften at room temperature before scooping.
- For an extra crunch, roll the dough balls generously in sugar before baking.
- Store cooled cookies in an airtight container at room temperature for up to a week or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
