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Chewy Molasses Cookies Recipe

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3.9 from 9 reviews

These chewy molasses cookies are a perfect holiday treat with crisp edges and soft middles, infused with warm spices like ginger, cinnamon, and cardamom. Sweetened with molasses and a mix of brown and granulated sugars, they offer a rich, spiced flavor and a delightful chewy texture that is sure to become a seasonal favorite.

Ingredients

Main Ingredients

  • ½ cup unsalted room temperature butter or soft (not melted) coconut oil
  • ⅓ cup packed dark brown sugar
  • ⅓ cup granulated sugar
  • ⅓ cup unsulphured blackstrap molasses
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 2 cups all-purpose flour, spooned and leveled
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cardamom
  • ½ teaspoon fine sea salt

Additional

  • 1 tablespoon water, plus more if necessary
  • ⅓ cup cane sugar, for rolling

Instructions

  1. Preheat and prepare baking sheet: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Cream butter and sugars: In the bowl of a stand mixer fitted with the paddle attachment, or using an electric hand mixer, cream together the unsalted butter, dark brown sugar, and granulated sugar until the mixture is smooth and creamy.
  3. Add molasses and vanilla: Mix in the unsulphured blackstrap molasses and vanilla extract thoroughly to combine with the creamed butter and sugars, infusing the dough with rich flavor.
  4. Combine dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, ground ginger, ground cardamom, and fine sea salt to evenly distribute the spices and leavening agent.
  5. Mix dry with wet ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing after each addition to form a cohesive cookie dough. Stir in 1 tablespoon of water to help the dough come together.
  6. Adjust dough consistency: If the dough feels dry or crumbly, mix in an additional ½ tablespoon of water until it reaches a pliable consistency perfect for shaping.
  7. Scoop and shape cookies: Use a 2-inch cookie scoop to portion out the dough and roll each portion into a ball with your hands.
  8. Roll in sugar: Roll each dough ball in the ⅓ cup cane sugar until well coated, which adds a sweet, crunchy exterior to the cookies.
  9. Arrange for baking: Place the sugar-coated dough balls 2 inches apart on the prepared baking sheet, then gently press down slightly on the tops to flatten them just a bit.
  10. Bake the cookies: Bake in the preheated oven for 10 minutes, or until the cookies are puffed and have cracks forming on top, indicating they are perfectly cooked and chewy.
  11. Cool the cookies: Remove the sheet from the oven and allow the cookies to cool for 10 minutes on the baking sheet before transferring them to a wire rack to cool completely, ensuring they set properly.

Notes

  • Use any brand of unsulphured molasses and any granulated sugar, but Wholesome Organic Molasses and Domino granulated sugar are recommended for the best crinkly appearance.
  • If the dough is dry, adding small amounts of water is important to get the right consistency for rolling.
  • Rolling the cookie dough balls in cane sugar before baking gives the cookies a delightful texture and sparkle.

Find it online: https://recipesbyliza.com/chewy-molasses-cookies-recipe/