Description
These Chewy Molasses Cookies are rich with warm spices and a deep molasses flavor, offering a perfect chewy texture. Ideal for holiday baking or anytime you crave a comforting, spiced treat, these cookies combine cinnamon, ginger, cloves, and nutmeg with a hint of raw turbinado sugar to add a delicate crunch on top.
Ingredients
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 1/2 cups sugar
- 1 cup brown sugar (packed)
- 1 large egg
- 1/3 cup molasses
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 tablespoon cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- 2 teaspoons nutmeg
- 1/2 teaspoon salt
Topping
- 1/4 cup raw turbinado sugar
Instructions
- Preheat the oven: Set your oven to 350 degrees Fahrenheit to get it ready for baking the cookies.
- Prepare the baking sheet: Line a cookie sheet with parchment paper to prevent sticking and ensure easy clean-up.
- Cream the butter and sugars: In a large bowl, use a stand mixer to cream together softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Add egg and molasses: Incorporate the egg and molasses into the creamed mixture and beat until fully combined.
- Mix dry ingredients: In a separate large bowl, whisk together the all-purpose flour, baking soda, cinnamon, ground ginger, ground cloves, nutmeg, and salt.
- Combine wet and dry: Add the butter mixture into the dry ingredients and mix thoroughly to form the cookie dough.
- Chill the dough: Shape the dough into a ball, cover with plastic wrap, and refrigerate for one hour to firm up the dough for easier handling.
- Shape the cookies: Pour the turbinado sugar into a small bowl. Using a one-tablespoon cookie scoop, scoop out dough balls, then roll each ball in the turbinado sugar to coat.
- Arrange for baking: Place the sugared dough balls onto the lined cookie sheet, spacing them about 3 inches apart to allow for spreading.
- Bake the cookies: Bake in the preheated oven for 10 to 12 minutes until the edges are set but the centers remain chewy.
- Cool the cookies: Allow cookies to rest on the baking sheet for 2 to 3 minutes post-baking, then transfer them to a cooling rack to cool completely.
- Store properly: Once cooled, store the cookies in an airtight container to maintain freshness and chewiness.
Notes
- For softer cookies, avoid overbaking; remove them as soon as edges are set.
- Refrigerating the dough is essential for easier cookie shaping and prevents excessive spreading.
- Raw turbinado sugar adds a lovely crunch and sparkle to the cookie tops but can be substituted with regular granulated sugar if unavailable.
- These cookies can be stored in an airtight container at room temperature for up to one week.
- Molasses adds not only sweetness but also moisture and chewiness to the cookies; do not substitute with syrup as it alters the texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
