Whatcha Makin' Now?: Soft and Chewy Molasses Cookies


Monday, June 17, 2013

Soft and Chewy Molasses Cookies

Soft and Chewy Molasses Cookies -- so easy and the perfect amount of spice!

Have you ever opened a jar of molasses and taken a big ol' sniff? Well, don't. It will burn your nostrils and make your eyes water. I always expect it to smell like maple syrup and it doesn't. In cookies though, it's amazing!

Especially these cookies. They are soft, chewy, with just the right amount of spice. Initially I was going to put a little glaze/frosting on top but they do not need it at all. Jacob informed me these make a good breakfast so I don't need to take them all to work. Duly noted.

Soft and Chewy Molasses Cookies -- so easy and the perfect amount of spice!

Soft and Chewy Molasses Cookies

1/3 cup sugar, plus 1/2 cup for rolling
2 1/4 cups flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground black pepper
1/4 teaspoon table salt
12 tablespoons unsalted butter, softened but still cool
1/3 cup dark brown sugar, packed
1 large egg yolk
1 teaspoon vanilla extract
1/2 cup molasses, light or dark

Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper.

Whisk flour, baking soda, spices, and salt in medium bowl until combined; set aside.

Using an electric mixer, beat butter with brown and granulated sugars at medium-high speed until light and fluffy, about 3 minutes. Reduce speed to medium-low and add egg yolk and vanilla, and molasses; beat until fully incorporated, about 30 seconds. You might need to scrap the sides/bottom of bowl during mixing.

With mixer on low, gradually add the flour mixture and beat until just incorporated. Give dough final stir to ensure that no pockets of flour remain at bottom. Dough will be soft.

Using tablespoon measure or cookie scoop, scoop heaping tablespoon of dough and roll between palms into 1 1/2 inch ball; drop ball into dish with the extra sugar and roll around to coat with sugar. Place on prepared baking sheet, spacing them about 2 inches apart. Repeat with remaining dough.

Bake 1 sheet at a time until cookies are browned, still puffy, and edges have begun to set but centers are still soft (they will look raw between cracks and seem underdone), about 11 minutes. Do not over-bake or they won't be soft and chewy.

Cool cookies on baking sheet for 5 minutes before transferring to a wire cooling rack. Store in an airtight container.

Source: Pittsburgh Needs Eats 

Printer Friendly Recipe

You might also like...