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Seriously Soft Molasses Cookies Recipe

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These Seriously Soft Molasses Cookies are delightfully tender with a perfect chewy texture and warm spices. Infused with ginger, cinnamon, cloves, and nutmeg, these cookies boast rich molasses flavor complemented by a crisp sugar-coated exterior. Perfectly soft inside and subtly spiced, they make an irresistible treat for any occasion.

Ingredients

Dry Ingredients

  • 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
  • 1 and 1/2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt

Wet Ingredients

  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1/3 cup (80ml) unsulphured or dark molasses (do not use blackstrap; Grandma’s brand preferred)
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract

For Rolling

  • 1/3 cup (67g) granulated or coarse sugar, for rolling cookie dough balls

Instructions

  1. Combine Dry Ingredients: Whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, nutmeg, and salt in a bowl until well combined. Set aside for later use.
  2. Cream Butter and Sugars: In a large bowl, using a hand mixer or stand mixer with paddle attachment, beat the softened butter, brown sugar, and granulated sugar together on high speed until creamy and fully combined, about 2 minutes.
  3. Add Molasses, Egg, and Vanilla: Beat in the molasses until incorporated, then add the egg and vanilla extract. Continue beating on medium speed until everything is well mixed, about 1 minute. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
  4. Mix Dry into Wet Ingredients: Reduce mixer speed to low and gradually add the dry ingredients to the wet mixture. Mix until just combined; the cookie dough will be slightly sticky. Cover the bowl tightly with aluminum foil or plastic wrap and chill the dough in the refrigerator for at least 1 hour, and up to 2 to 3 days.
  5. Prepare for Baking: Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking.
  6. Shape the Cookies: Remove the chilled dough from the refrigerator. If it has been chilled longer than 2 hours, let it rest at room temperature for about 30 minutes to allow it to soften slightly, which will help the cookies spread properly. Scoop 1 tablespoon of dough and roll it into balls. Roll each ball in granulated or coarse sugar, then place them on the prepared baking sheets spaced about 3 inches apart.
  7. Bake the Cookies: Bake the cookies for 11 to 12 minutes or until the edges appear set. If the cookie tops aren’t cracking as desired, carefully remove the baking sheet and gently bang it 2 to 3 times on the counter to encourage spreading and cracking. Return to the oven and bake for an additional 1 minute.
  8. Cool the Cookies: Remove the baking sheets from the oven. Allow the cookies to cool on the baking sheets for 5 minutes to firm up before transferring them to a wire rack to cool completely.
  9. Store Properly: Once cooled, store the cookies in an airtight container at room temperature. They will stay fresh for up to 1 week.

Notes

  • Using softened butter rather than melted helps achieve the soft, chewy texture.
  • Do not use blackstrap molasses as it is too bitter; opt for mild or unsulphured dark molasses instead.
  • Letting the cookie dough rest after chilling helps ensure proper spreading and cracking on top.
  • Banging the baking sheet on the counter encourages the sugar coating to crack and gives the cookie tops a beautiful texture.
  • These cookies can be refrigerated for up to 3 days before baking, allowing flexibility to bake fresh batches as needed.
  • Store baked cookies in an airtight container at room temperature to maintain softness.

Find it online: https://marthatasty.com/seriously-soft-molasses-cookies-recipe/