Soft and Chewy Molasses Cookies
Description
These sugar-crusted molasses cookies are soft and chewy thanks to brown sugar and molasses and perfectly seasoned with all of the wintry, warm spices of the season: ginger, cinnamon, and cloves, oh my! This recipe can be made with or without a mixer, and the cookies stay soft and moist for days, so don’t be afraid to make them ahead of time.
Ingreadient :
- 3/4 cup (170 g) butter, softened
- 1 cup (200 g) brown sugar (packed)
- 1 egg, beaten
- 1/4 cup (70 g) molasses
- 2 cups (260 g) all-purpose flour
- 2 teaspoons (11 g) baking soda
- 1/2 teaspoon (2 g) kosher salt
- 1/2 teaspoon cloves
- 1 teaspoon (4 g) cinnamon
- 1 teaspoon (2 g) ginger
- 2 to 4 tablespoons granulated sugar
Direction :
- Make the dough: Mix butter, sugar, egg and molasses thoroughly using a stand mixer. Sift or whisk all of the dry ingredients together. Add dry ingredients to wet and stir until combined. (If you do not have a stand mixer, you can make these by hand: melt 2 tablespoons of the butter; then stir it into the softened butter until the texture is mayonaisse-like. Add the sugar, beaten egg, and molasses and mix to combine. Add the whisked-together dry ingredients, and stir until the dough comes together.)
- Portion the dough: I portion my dough into either 25 gram or 50 gram balls using my digital scale. Alternatively, use your scoop of choice. Roll each portion into a ball. Place the granulated sugar into a small bow. Dip each ball into the sugar, then place sugar-side up on a small, parchment-lined tray. Chill for at least three hours. If you are going to chill for longer, wrap the tray with plastic wrap or place it in a large ziplock bag.
- Bake the cookies: Heat oven to 350ºF. Place 8 dough balls sugar side up on a parchment-lined sheet pan. Bake for 8 to 11 minutes (8 minutes for the smaller size cookies, 11 minutes for the larger cookies). Remove from oven and let cool completely on sheet pan before eating.
