Big and Chewy Molasses Spice Cookies! Like gingerbread cookies, but thicker and chewy.
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Think gingerbread cookies, but bigger and chewy. Now you have Molasses Spice Cookies, so good!
Barely adapted from Cook’s Illustrated’s Best Recipe Cookbook, this recipe for these cookies is one of our favorites! Here’s a tip on how to prepare it – don’t reduce the amount of sugar or the cookies won’t get chewy (found this out the hard way and had to make a second batch).
Molasses Spice Cookies
ingredients
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2 1/4 cups all purpose flour
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2 teaspoon baking soda
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1/2 teaspoon Salt
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1 teaspoon ground ginger
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1 1/2 teaspoon Cinammon
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1/4 teaspoon ground allspice
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3/4 teaspoon Ground carnations
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3/4 cup (1 1/2 sticks) unsalted buttersoftened
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1/2 Cup dark brown sugarpacked up
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1/2 Cup granulated sugarplus 1/3 Cup roll to the cookie
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1 big egg
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1 teaspoon vanilla extract
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1/3 Cup molasses
method
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Whisk flour, baking soda, spices:
Preheat oven to 375°F. Whisk together the flour, baking soda, salt, cinnamon, ginger, cloves and allspice in a bowl and set aside.
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Prepare butter, sugar, and wet ingredients:
Use an electric mixer and beat the butter for 2 minutes. Add the brown sugar and 1/2 cup granulated sugar and beat with mixer on medium speed until light and fluffy, about 3 minutes. Add egg, vanilla extract and molasses. Beat until combined, about 30 seconds. Scrape the sides of the bowl with a rubber spatula.
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Add dry ingredients to wet ingredients:
Add dry ingredients and beat on low speed until just combined, about 30 seconds.
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Form balls of dough, roll in sugar:
Place remaining 1/3 cup granulated sugar in a shallow bowl. Working with 2 Tbsp of dough each time, roll the dough into 1 3/4 inch balls. Roll balls in sugar and place on ungreased baking sheets, spaced 1 1/2 to 2 inches apart.
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Bake:
Bake at 375°F until outer edges of cookies are set and center is soft and puffy, about 11 to 13 minutes. Cool cookies on sheets for 2 to 3 minutes before placing on cooling racks.
Don’t overcook! The center of the cookies should be slightly soft and spongy when you remove them from the oven, otherwise they will become hard and dry.
Optional glaze
When the cookies have cooled, place them on a sheet of waxed paper. Sift 1 1/4 cups powdered sugar (confectioner’s sugar) and then mix with 2 tablespoons milk until smooth. Dip spoons in glaze and drizzle over cookies.
| nutritional information (per serving) | |
|---|---|
| 203 | calories |
| 8g | Fat |
| 31g | carbohydrates |
| 2g | protein |
