Soft and Chewy Molasses Cookies

Soft and Chewy Molasses Cookies

These round molasses cookies have a fine sugar coating, cracked tops, and a ginger-forward flavor. Unsulfured dark molasses gives them a rich brown color without the stronger taste of blackstrap. A 30-minute chill makes this dough easier to portion and helps limit spread. For chewy centers, take the cookies out when their edges are set but their centers still look soft; they’ll finish setting on the baking sheet.

Ingredients for Soft and Chewy Molasses Cookies

• 1/2 cup unsalted butter, softened (1 stick; 115g)
• 2/3 cup packed brown sugar (135g)
• 1/4 cup granulated sugar (50g)
• 1/4 cup unsulfured dark molasses (85g)
• 1 large egg
• 2 1/4 cups all-purpose flour, spooned and leveled (270g)
• 1 teaspoon baking soda
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon fine salt
• About 1/3 cup granulated sugar, for rolling (65g)

How to Make Soft and Chewy Molasses Cookies

1. Combine the dry ingredients: Whisk the flour, baking soda, ginger, cinnamon, cloves, and salt in a medium bowl. Weigh the flour or spoon it into the measuring cup and level it; packed flour can make the cookies dry or cake-like.
2. Cream the butter and sugars: Beat the softened butter with the brown sugar and 1/4 cup granulated sugar until creamy and lighter in texture. Beat in the molasses and egg, scraping the bowl as needed.
3. Mix and chill: Add the dry ingredients and mix just until no dry flour remains. Cover and refrigerate for about 30 minutes, until the dough feels firmer and is easier to scoop. If it still feels very sticky, chill it a little longer.
4. Portion and coat: Fully preheat the oven to 350°F (175°C). Line a cool, light-colored baking sheet with parchment. Scoop level tablespoon portions, roll them into balls, and coat them in the rolling sugar. If the sugar does not stick to the firm dough, let the portions sit briefly, then roll them firmly. Space the balls about 2 inches apart.
5. Bake: Bake one sheet at a time for 9 to 11 minutes, beginning to check at 9 minutes. Remove the cookies when the edges look set, the tops have begun to crack, and the centers still look soft and slightly puffed. Portion size, oven temperature, and baking-sheet color can affect the timing.
6. Cool: Leave the cookies on the sheet for about 5 minutes to finish setting, then transfer them to a wire rack. Let the sheet cool before loading the next batch; a warm sheet can make the dough spread too soon.

Choosing Molasses

Unsulfured dark molasses gives these cookies their intended flavor and color. Light molasses can be used for a milder, lighter-colored cookie. Blackstrap has a much more assertive flavor and is not an equivalent substitute.

Why Chill This Dough?

The brief chill firms the dough so it is easier to roll and less likely to spread too thin. It is a useful step for this dough, not a rule for every molasses cookie recipe. Accurate flour measurement, a fully preheated oven, and a cool baking sheet also help the cookies keep their shape.

Serving and Storage

Serve the cookies plain with coffee or cold milk. For another cookie to add to a tray, try Classic Pecan Snowball Cookies.

Cool the cookies completely, then store them in an airtight container at room temperature. For the best texture, enjoy them within about 3 to 5 days.

Portioned dough balls or fully cooled cookies can be frozen in an airtight container for up to about 3 months. Thaw dough portions before rolling them in sugar and baking; thaw baked cookies at room temperature.

Nutrition

Approximate nutrition per cookie, based on 24 cookies: 130 calories, 2g protein, 4g fat, and 22g carbohydrates. Per 100g: about 430 calories, 5g protein, 14g fat, and 70g carbohydrates. Values vary with portion size and how much rolling sugar is used.