Chewy Molasses Cookies
The ultimate comfort food, Chewy Molasses Cookies are irresistibly chewy and packed with warm spices. Perfect for sharing or enjoying with a cozy cup of tea. Make them tonight for a delicious treat!
Equipment
- Frying Pan
- Whisk
- Oven
- Mixing Bowl
- Baking Sheet
Ingredients
- 3/4 cup Unsalted Butter cut into tablespoon pieces
- 2 1/3 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 1/2 teaspoons Ground Ginger
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Cloves
- 1/2 teaspoon Salt
- 1 cup Brown Sugar
- 1/4 cup Unsulphured Molasses
- 1 large Egg
- 1 egg yolk Egg Yolk
- 2 teaspoons Pure Vanilla Extract
- 1 Turbinado Sugar for rolling the cookies
Instructions
- Start by placing the butter in a microwave-safe bowl. Melt it in the microwave for about 45 to 60 seconds. If you prefer, you can melt it on the stovetop. Once melted, allow it to cool to room temperature.
- In a separate medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set it aside for now while you prepare the wet ingredients.
- Next, in the bowl of a stand mixer (or using a hand mixer), beat together the melted butter and brown sugar. You want to mix until well combined, creating a smooth mixture. After that, add the molasses and mix until thoroughly incorporated.
- Scrape down the sides of the bowl with a spatula as needed. Add in the egg, egg yolk, and vanilla extract, mixing until everything is well blended.
- Switch off the mixer and add the dry ingredient mixture to the wet ingredients. Mix on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies!
- Once the dough is mixed, form it into a large ball. Wrap it in plastic wrap and chill it in the refrigerator for at least one hour or up to 48 hours.
- When you’re ready to bake, preheat the oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper or a Silpat baking mat.
- Pour the turbinado sugar into a small bowl. Using your hands, roll the cookie dough into balls about 1 1/2 tablespoons in size. Then roll these balls in the turbinado sugar to coat them before placing them on the prepared baking sheet.
- Bake the cookies in the preheated oven for 8 to 11 minutes. You’ll know they’re ready when the edges are slightly set, and the centers are still soft.
- Once baked, remove the baking sheet from the oven. Carefully bang the bottom of the pan on a flat surface. This step will help create chewier cookies.
- Let them cool on the baking sheet for about 5 minutes before transferring them to a wire cooling rack to cool completely.
Notes
- Tip 1: You can easily double this recipe.