Soft and Chewy Molasses Cookies Recipe
As you sit in your cozy living room on a chilly winter night, what better way to warm up than with a freshly baked batch of molasses cookies? The sweet aroma of cinnamon, ginger and cloves wafting through your home will give you a feeling of comfort and nostalgia that only the best homemade treats can provide.
These soft and chewy molasses cookies are the perfect remedy for those winter blues. But why molasses? Not only does molasses add a rich and robust flavor that complements the spices perfectly, but it also adds extra moisture to keep these cookies soft and chewy for days.
In this recipe, we’ll be using a combination of margarine and butter instead of just one or the other for the perfect balance of richness and flavor. And with simple ingredients like brown sugar, all-purpose flour and just the right amount of salt and baking soda, these cookies are as easy to make as they are delicious.
So, grab your apron, preheat your oven to 325°F, and get ready to indulge in some old-fashioned comfort with these soft-chewy molasses cookies that are sure to please.
Why You’ll Love This Recipe
Are you looking for a recipe that will fill your home with the sweet aroma of spices and molasses? Look no further than this Molasses Cookies Recipe. I guarantee that you will fall in love with these cookies – here’s why.
Firstly, these cookies are soft and chewy. The perfect texture for anyone who loves a good cookie. Made with all-purpose flour and light molasses, they’re guaranteed to have your taste buds dancing with flavor.
But it’s not just the texture and flavor that make these cookies incredible. The ingredients are simple, meaning they are easy to find in any grocery store. All you need is flour, sugar, unsalted butter, molasses, baking soda,and spices such as ginger and cinnamon.
Plus, this recipe is versatile – it’s perfect for making a batch for seasonal festivities like Christmas or Halloween, but also makes a great dessert year-round. Don’t shy away from adding your own customization to get creative variations of the classic.
So what are you waiting for? Try out this recipe today and experience the magic of Molasses Cookies for yourself! Whether you’re serving them fresh out of the oven or bringing them to a party, these cookies will never fail to impress.
Ingredient List
Before you get started on your molasses cookies adventure, you’ll need to gather the following ingredients:
- All-purpose flour: 2 cups
- Baking soda: 2 teaspoons
- Salt: 1/2 teaspoon
- Ground ginger: 1 1/2 teaspoons
- Cinnamon: 1 teaspoon
- Clove: 1/4 teaspoon
- Unsalted butter (softened): 3/4 cup
- White sugar: 1 cup
- Brown sugar: 1/4 cup lightly packed
- Egg (room temperature): 1 big egg
- Light molasses: 1/2 cup
- Margarine or shortening: 1/4 cup
Don’t worry about the combination of spices being described as “curry-like”, we’re only adding a small amount of clove just enough to enhance the sweetness of molasses.
Once you have these ingredients in your kitchen, you’re almost ready to start baking!
The Recipe How-To
Let’s get to the good stuff, the recipe itself. In this section, I’ll guide you through the process of making Soft and Chewy Molasses Cookies.
Ingredient List
Here’s what you’ll need:
- 2 and 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened to room temperature
- 1 cup white granulated sugar
- 1 large egg, at room temperature
- 1/4 cup light molasses
- 1/2 cup brown sugar, packed
How To Make Soft and Chewy Molasses Cookies
Step One: Prep Your Oven and Baking Sheet
Preheat your oven to 325°F (162°C) while you prepare the cookie dough. Line a baking sheet with parchment paper or a silicone baking mat.
Step Two: Mix Dry Ingredients
Mix together flour, baking soda, cinnamon, ginger, cloves, and salt in a medium bowl.
Step Three: Mix Wet Ingredients
In another mixing bowl beat butter using an electric mixer at medium speed for about two minutes until creamy.
Add white granulated sugar and brown sugar into the bowl with butter. Beat them together using an electric mixer at medium speed for an additional two minutes until creamed.
Add egg, molasses into the bowl. Mix them together using an electric mixer at low speed.
Step Four: Combine Wet And Dry Ingredients
Gradually mix in the dry ingredients two cups at a time until completely combined. The dough will be thick and slightly sticky.
Step Five: Shape The Dough
With your hands or cookie scoop, make spherical dough balls with approximately two tablespoons of dough each. Roll each ball in granulated white sugar.
Step Six: Bake!
Place the dough balls onto the prepared baking sheet about 2 inches apart from each other. Bake until edges are set yet centers remain soft for about 10-12 minutes.
Slide the parchment paper with baked cookies off the baking sheet onto a wire rack to cool completely.
Enjoy your warm delicious Soft and Chewy Molasses Cookies!
Tip: To keep your cookies soft and chewy even after cooling time ends, store them in an airtight container with a slice of sandwich bread. You can also freeze unbaked cookie dough balls too for up to 3 months. When ready to bake, simply thaw them overnight using a fridge before baking as usual.
Substitutions and Variations
One of the best things about cooking and baking is that there are always ways to change up a recipe to make it your own. Here are some substitutions and variations you can try for these delicious molasses cookies:
– Flour: If you want to make a gluten-free version of these cookies, you can substitute the all-purpose flour with a gluten-free flour blend. Just make sure to check the package instructions for any adjustments needed.
– Sugar: You can switch up the type of sugar used in this recipe. Brown sugar adds a deeper flavor, while white sugar makes the cookies lighter in color and flavor. You can also experiment with using different types of brown sugar, such as dark brown or muscovado, for a more unique taste.
– Butter vs Margarine: While this recipe calls for unsalted butter, you can substitute it with margarine if desired. Just keep in mind that the flavor and texture may be slightly different.
– Spices: If you want to adjust the flavor profile of these cookies, you can play around with the spices used. You can increase or decrease the amount of cinnamon, ginger, or cloves used depending on your preferences.
– Add-ins: For some crunch or extra sweetness, you can add in chopped nuts, raisins, or chocolate chips to the cookie dough before baking.
– Cut-out Cookies: To make these into festive cut-out cookies for special occasions like Christmas, roll out the dough on a lightly floured surface and use cookie cutters to shape them.
Whichever variation or substitution you choose, remember to adjust baking times accordingly and always use room temperature ingredients for best results.
Serving and Pairing
Now that you’ve made a batch of soft, chewy molasses cookies, it’s time to think about how to serve and pair them. These cookies are perfect for snacking on their own, but they can also be paired with a variety of beverages to enhance their flavors.
For a classic pairing, reach for a tall glass of cold milk. The creamy sweetness of the milk complements the spiciness of the ginger and cinnamon in the cookies, while the cold temperature provides a refreshing contrast to their warmth.
If you’re looking for something with a bit more kick, try pairing these cookies with a strong cup of coffee or tea. The rich, bold flavors of these beverages work well with the molasses and spices in the cookies, creating a deliciously complex taste experience.
For those who prefer something a little more indulgent, consider pairing these tasty treats with a scoop of vanilla ice cream or homemade whipped cream. The creamy sweetness of these treats helps to balance out the spice and warmth of the cookies, providing a decadent dessert option that is sure to satisfy your sweet tooth.
Finally, if you’re feeling adventurous, consider serving these soft chewy molasses cookies alongside other classic desserts like apple pie or pumpkin pie. Their warm spiciness pairs perfectly with the earthy sweetness of these classic fall favorites, creating an indulgent dessert spread that is sure to impress your guests.
No matter how you choose to enjoy them, one thing is certain: these molasses cookies are sure to become a new favorite in your household.
Make-Ahead, Storing and Reheating
You’ve made a batch of soft and chewy molasses cookies, but now you need to figure out how to store them so they stay fresh and delicious. Don’t worry, I’ve got you covered.
Make-Ahead:
These cookies can be made ahead of time and stored in an airtight container at room temperature for up to 5 days. If you want to make the dough ahead of time, it can be refrigerated for up to 3 days or frozen for up to 3 months. Just make sure to let the dough come to room temperature before baking.
Storing:
For longer storage, you can freeze the cookies in an airtight container or freezer bag for up to 3 months. When you’re ready to enjoy them, just let them thaw at room temperature before serving.
Reheating:
If your cookies have become slightly stale, don’t worry. You can easily reheat them in the oven or microwave to restore their freshness. To reheat in the oven, preheat your oven to 325°F (160°C) and place the cookies on a baking sheet. Bake for 5-10 minutes, or until warm and slightly crisp. To reheat in the microwave, place one cookie on a microwave-safe plate and heat on high for about 10 seconds. Keep adding 5-second intervals until desired warmth is achieved.
No matter how you choose to store or reheat your molasses cookies, they’ll still retain that soft chewy texture that makes them so irresistible. So go ahead and enjoy them any time of the day as an indulgent treat or share with friends and family as a delicious gift.
Tips for Perfect Results
Baking the perfect batch of molasses cookies doesn’t have to be a daunting task. With just a few simple tips and tricks, you can ensure that your cookies come out with the perfect texture and flavor every time.
Firstly, make sure that all of your ingredients are at room temperature before you begin. This includes your butter or margarine, egg, and molasses. Room temperature ingredients mix together seamlessly and create a smoother batter than cold ingredients would.
Another important tip is to mix your dry ingredients (flour, baking soda, salt, cinnamon, ginger, and clove) thoroughly before adding them into the wet ingredients. This ensures even distribution of the spices throughout the cookie batter.
One key element in creating soft and chewy molasses cookies is to use both granulated sugar and brown sugar. Brown sugar adds moisture to the dough, while granulated sugar helps create that signature crackled top on the cookie.
When mixing in the flour and dry ingredients into the wet ingredients, mix until just combined. Overmixing can lead to tough cookies instead of soft and chewy ones.
Additionally, if you’re looking for thick and tall molasses cookies (rather than thin or flat ones), try chilling the dough for 30 minutes prior to baking. This allows the butter or margarine in your dough to solidify slightly giving more structure to your cookies as they bake.
Lastly, when baking your cookies at home in a standard oven (not convection), rotate your cookie sheet halfway through baking so all sides of the cookie see some time against the hot pan as well as hot air.
By following these simple tips, you are sure to achieve perfectly baked soft chewy molasses cookies every time.
FAQ
As a baker, I know that sometimes things don’t go as planned. You might have questions or concerns when making my molasses cookie recipe. In this section, I’ll answer some frequently asked questions to help you bake the perfect batch of soft and chewy cookies. So let’s dive in!
What’s the difference between gingerbread cookies and molasses cookies?
When it comes to cookies, there is a distinct difference between molasses cookies and gingersnap cookies. The primary contrast lies in their texture, with molasses cookies being chewy, while ginger cookies are more snappier and crisper. People generally prefer their gingersnaps to be crispy on the outside, yet soft and chewy on the inside. This means that the ideal gingersnap has just the right amount of crisp, while still being enjoyable to bite into. This preference for texture is what sets these cookies apart from one another.
What does molasses do in cookies?
Molasses plays a crucial role in enhancing the flavor profile of cookies. Along with sugar, it contributes to the sweetness of the recipe. Additionally, molasses imparts a rich brown hue to the batter, thus adding to the visual appeal of the cookies.
Why are my molasses cookies so hard?
When crafting your cookie dough for these delicious treats, it’s important to pay attention to the consistency. If the dough is too wet or lacks enough flour, it will be challenging for the cookies to maintain their shape during baking. If you find that your dough is too sticky, try gradually increasing the amount of flour, teaspoon by teaspoon. Alternatively, if the dough is too moist, you can try reducing the amount of liquid ingredients, such as the molasses, by a tablespoon or two. Keeping an eye on the texture of your dough will result in perfectly formed cookies that are as aesthetically pleasing as they are mouth-watering.
Why didn t my molasses cookies crack?
If you’re wondering why your molasses cookies didn’t crack, there are a few factors to consider. Firstly, confirm that you used the correct amount of baking soda and that it hasn’t expired. Additionally, it’s essential to have preheated your oven to the precise temperature as instructed in the recipe. Making sure your oven is hot enough to receive the cookies is significant. Keep these critical points in mind for better results.
Bottom Line
:
Why settle for ordinary when you can have extraordinary? With this soft and chewy Molasses Cookies Recipe, you will treat your taste buds to a delightfully sweet and spicy journey, while indulging in the most quintessential treat of the holiday season – the molasses cookie.
What makes this cookies recipe so special is not only its delicious flavor, but also how easy and versatile it is. You can make it ahead of time, store it for later, tweak it to your preference or try something new altogether. From classic to modern variations, there is a molasses cookie that can cater to anyone’s taste.
But don’t take our word for it. Try it out yourself and see how your friends and family rave about your baking skills. Make sure to share this recipe with them and spread the joy of homemade cookies. And if you’re feeling extra creative, consider decorating them with royal icing or shaping them into festive figures.
In conclusion, baking molasses cookies is not just a tradition but an art form that has been passed down from generations to generations. By making this soft and chewy Molasses Cookies Recipe, you join the ranks of bakers who keep this beloved classic alive while giving it new twists along the way.
So what are you waiting for? Heat up your oven to 325°F, put on some holiday music and let’s get baking!
Ingredients
- 3/4 cup margarine (1 1/2 sticks) or 3/4 cup butter (1 1/2 sticks)
- 1/4 cup light molasses (mild)
- 1 1/4 cups sugar
- 1 large egg
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon, ground
- 1/2 teaspoon ginger, ground
- 1/2 teaspoon salt
- 1/4 teaspoon clove, ground
Instructions
- Preheat oven to 375 degrees F.
- In 3-quart saucepan, melt margarine or butter over low heat. Remove saucepan from heat and, with wire whisk, beat in molasses and 1 cup sugar until blended, whisk in egg.
- With spoon, stir in flour and remaining ingredients until mixed.
- Transfer dough to medium bowl and freeze 15 minutes or until firm enough to handle. Spread remaining 1/4 cup sugar on waxed paper.
- Roll dough into 1-inch balls, roll balls in sugar to coat. Place balls, 2 1/2 inches apart, on ungreased large cookie sheet. Bake cookies 10 to 12 minutes, until cookies spread and da rken.
- Let cookies remain on cookie sheet on wire rack 1 minute to cool slightly.
- Transfer cookies to wire rack to cool completely.
- Repeat with remaining dough.
- Store cookies in tightly covered container up to 2 weeks.
Your Own Notes
Nutrition
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Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.