Description
These chewy molasses cookies are a spiced indulgence, filling the kitchen with a warm aroma. This reliable recipe is perfect for comforting snacks and easy family dinners, designed for a hearty treat without extensive kitchen time.
Ingredients
- 320 g (2.5 cups) all-purpose flour
- 10 g (2 teaspoons) baking soda
- 5 g (1 teaspoon) ground ginger
- 5 g (1 teaspoon) ground cinnamon
- 2.5 g (0.5 teaspoon) ground cloves
- 5 g (1 teaspoon) Urfa Biber (Isot pepper)
- 2.5 g (0.5 teaspoon) fine sea salt
- 113 g (0.5 cup / 1 stick) unsalted butter, softened (If you only have salted, reduce the added salt by half)
- 200 g (1 cup) dark brown sugar, packed
- 80 ml (0.33 cup) dark unsulphured molasses
- 1 large egg
- 5 ml (1 teaspoon) alcohol-free vanilla extract (regular vanilla extract works perfectly too)
- 75 g (0.5 cup) finely chopped candied ginger
- 50 g (0.25 cup) turbinado sugar, for rolling
- 15 g (2 tablespoons) confectioners’ sugar, for garnish
- 5 g (1 teaspoon) very finely minced candied ginger, for garnish
Instructions
- Whisk Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, Urfa Biber, and fine sea salt. Whisk until well combined, ensuring all spices are evenly distributed. Set this mixture aside.
- Cream Butter and Sugar: In a large bowl, using an electric mixer, beat the softened unsalted butter and dark brown sugar on medium speed. Continue for 2-3 minutes until the mixture looks light and fluffy, visibly changing texture.
- Combine Wet Ingredients: Add the dark unsulphured molasses, the large egg, and the alcohol-free vanilla extract to the creamed mixture. Beat until these are well combined and smooth, scraping down the sides of the bowl as needed to ensure everything is incorporated.
- Gradually Add Dry to Wet: Slowly add your prepared dry ingredients to the wet mixture, mixing on low speed. Mix just until combined and no streaks of flour remain; the dough will look cohesive. (Avoid overmixing at all costs, as this develops gluten and can lead to tough, rather than chewy, cookies.)
- Fold in Candied Ginger: Gently fold in the finely chopped candied ginger until it is evenly distributed throughout the dough. The pieces should be visible across the entire mass.
- Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour, or up to 24 hours. This chilling process is crucial for the cookie’s texture and prevents excessive spreading, ensuring a perfectly round and chewy molasses cookie.
- Prepare and Roll Cookies: Preheat your oven to 190°C (375°F). Line two baking sheets with parchment paper. Place the turbinado sugar in a shallow dish. Scoop dough into 30 g (about 1.5-inch) balls. Roll each ball generously in the turbinado sugar to coat completely; it should sparkle. Place them about 5 cm (2 inches) apart on the prepared baking sheets.
- Bake and Cool Cookies: Bake for 9-11 minutes, or until the edges are set but the centers still look slightly soft and puffed. They should be just firm enough to handle, but not hard. Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For alternative swaps or dietary needs, you can use a 1:1 gluten-free flour blend for a gluten-free chewy molasses cookie recipe. Consider organic spices for vibrant flavor. Chill the dough for at least 1 hour for best texture and to prevent spreading. Do not overmix the dough.
- Prep Time: 80 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (38 g)
- Calories: 160 calories
- Sugar: 17 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2.5 g
- Cholesterol: 25 mg