Soft and Chewy Molasses Cookies
from kristineskitchenblog.comThese molasses cookies are the perfect fall and holiday cookie! They're soft, chewy and warmly spiced with cinnamon, ginger and cloves. Don't skip the dough chilling step. It helps the dough to firm up for rolling and prevents the cookies from spreading too much as they bake.
Servings: 36 cookies
Calories: 101kcal
Ingredients
- 2 ½ cups (300g) all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ¾ teaspoon ground cloves
- ½ teaspoon ground ginger
- ¾ cup (170g) unsalted butter softened to room temperature
- ½ cup (100g) packed brown sugar light or dark
- ¼ cup (50g) granulated sugar
- ⅓ cup (113g) molasses not blackstrap
- 1 large egg
- 1 teaspoon vanilla extract
- ⅓ cup (67g) granulated sugar for rolling
Instructions
- In a medium mixing bowl, whisk together the flour, baking soda, salt, cinnamon, cloves and ginger.2 ½ cups (300g) all-purpose flour, 1 ½ teaspoons baking soda, ½ teaspoon salt, 1 ½ teaspoons ground cinnamon, ¾ teaspoon ground cloves, ½ teaspoon ground ginger
- Using an electric mixer, beat together the butter, brown sugar and granulated sugar until creamy. Add the molasses, egg and vanilla and beat until well combined, scraping down the sides of the bowl as needed.¾ cup (170g) unsalted butter, ½ cup (100g) packed brown sugar, ¼ cup (50g) granulated sugar, ⅓ cup (113g) molasses, 1 large egg, 1 teaspoon vanilla extract
- Slowly add the dry ingredients to the wet and mix on low speed until combined.
- Cover the cookie dough and chill it in the refrigerator for at least 90 minutes and up to 48 hours.
- When you are ready to bake the cookies, preheat oven to 350° F. Line baking sheets with parchment paper; set aside. If the cookie dough is very firm after chilling, let it sit at room temperature for a few minutes.
- To roll cookie dough balls: Place the ½ cup of granulated sugar in a wide, shallow bowl. Scoop rounded tablespoon-sized portions of cookie dough and roll into smooth balls. Roll the balls in the sugar, coating them fully, and place on the prepared baking sheets, about 2½ inches apart.⅓ cup (67g) granulated sugar
- Bake for 8-10 minutes, until cookies are barely set in the center. For soft and chewy cookies, do not overbake. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to finish cooling.
Video
Notes
- Measure the flour accurately, either using the weight measurements provided in the recipe or by using the spoon and level method: Fluff the flour in the container, lightly spoon it into your measuring cup and then level it off.
- Cookies store well in the freezer. Store in an airtight container in the freezer for up to 3 months.
Nutrition
Serving: 1cookie | Calories: 101kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 112mg | Potassium: 63mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 125IU | Vitamin C: 0.003mg | Calcium: 13mg | Iron: 1mg
