Soft And Chewy Molasses Cookies
These delightful ginger cookies are full of warm and cozy spices like cinnamon, ginger, cloves, and allspice, with a hint of black pepper for an extra twist. The combination of molasses and dark brown sugar adds a deep, rich flavor to each bite. These cookies are soft and chewy with a slightly crisp exterior, making them the perfect treat for any time of day. The sugary coating adds a touch of sweetness and a lovely crunch to every mouthful. Enjoy these spiced cookies with a cup of tea or coffee for a comforting and satisfying snack.
— Constant Cookbook
Ingredients
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1½ teaspoons ground cinnamon
- 1½ teaspoons ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ¼ teaspoon ground black pepper
- ¼ teaspoon salt
- ¾ cup unsalted butter, at room temperature
- ⅓ cup granulated sugar
- ⅓ cup dark brown sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- ½ cup molasses
- :
- ½ cup granulated sugar
Instructions
- Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, allspice, pepper and salt; set aside.
- Using an electric mixer, beat together the butter and both sugars on medium-high speed until light and fluffy, about 3 minutes. Reduce the speed to medium-low, add the egg yolk and vanilla extract, increase the speed to medium and beat until thoroughly combined, about 30 seconds. Again reduce the speed to medium-low and add the molasses, beating until fully incorporated, about 30 seconds, scraping the sides of the bowl halfway through. Reduce the speed to low and gradually add the dry ingredients, mixing until just incorporated, about 30 seconds. Use a rubber spatula to give it a final few mixes to ensure no flour remains.
- Place the sugar for rolling in a small bowl. Using a tablespoon or small cookie scoop, scoop the dough and roll into a smooth ball, then toss in the sugar to coat and place on the prepared baking sheet. Repeat with the remaining dough. Bake the cookies, one sheet at a time, until the cookies are browned, still puffy and the edges have begun to set but the centers are still soft, about 11 minutes. Be sure not to overbake the cookies.
- Allow the cookies to cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 5 days.
Cook Time
22M
Prep Time
PT10M
Yield
About 24 cookies
Nutrition
- Calories: 156 kcal
- Carbohydrate Content: 24 g
- Protein Content: 1 g
- Fat Content: 6 g
- Saturated Fat Content: 3 g
- Cholesterol Content: 23 mg
- Sodium Content: 74 mg
- Sugar Content: 15 g
- Serving Size: 1 serving
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