When I think about the comforting allure of a chewy molasses cookie, I can’t help but appreciate its rich spices and soft texture. What’s even better is that this recipe skips the eggs, making it accessible for those with dietary restrictions. The process is straightforward, yet the results are satisfying. Curious about how to make these delightful cookies and maybe even add a twist? Let’s explore the details together.
What kind of recipe is it?
The Chewy Molasses Cookie is a delightful dessert that offers a perfect blend of warmth and sweetness, making it an ideal treat for any occasion.
Its special features include a soft, chewy texture infused with the rich flavors of molasses, ginger, and spices, creating a comforting taste that evokes nostalgia.
This recipe is perfect for both novice bakers and seasoned enthusiasts, as it’s easy to follow yet yields impressive results.
Whether you’re baking for a holiday gathering or a cozy night at home, these cookies are sure to please anyone with a love for classic sweets.
Preparation Time
| Attribute | Description |
|---|---|
| Difficulty of the Recipe | Easy |
| Preparation Time | 15 minutes |
| Number of Servings | 24 cookies |
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 ¼ cups |
| Baking soda | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground ginger | 1 teaspoon |
| Ground cloves | ½ teaspoon |
| Salt | ½ teaspoon |
| Unsalted butter | ¾ cup (1 ½ sticks) |
| Granulated sugar | 1 cup |
| Brown sugar (packed) | ¾ cup |
| Molasses | ½ cup |
| Egg | 1 large |
| Vanilla extract | 1 teaspoon |
| Granulated sugar (for rolling) | ½ cup |
Essential Kitchen Equipment
| Tool/Equipment | Purpose | Alternative Option |
|---|---|---|
| Mixing Bowls (Large & Medium) | Used to mix dry ingredients and wet ingredients separately, then combine them. | Plastic bowls or large pots can be used in place of mixing bowls. |
| Measuring Cups (Dry & Liquid) | For accurately measuring flour, sugar, molasses, and other liquid ingredients. | A standard coffee mug can serve as a rough measuring guide (1 cup = approx. 240ml). |
| Measuring Spoons | To measure smaller quantities of spices, baking soda, and vanilla extract accurately. | A regular spoon can be used, with a bit of estimation (1 tablespoon = approx. 3 teaspoons). |
| Stand Mixer or Hand Mixer | Provides thorough mixing of butter and sugars, as well as when combining wet and dry ingredients. | Mixing by hand with a rubber spatula or wooden spoon is a budget-friendly alternative, though it requires more elbow grease. |
| Rubber Spatula | Ideal for scraping down the sides of the bowl and transferring cookie dough. | A silicone or even a plastic spatula can be used instead if a rubber spatula isn’t available. |
| Wooden Spoon | Useful for mixing dough, especially when it becomes thick. | A sturdy plastic spoon can serve as a substitute. |
| Baking Sheets (2-3) | For spreading out cookie dough while baking; best to have multiple to increase batch output. | An oven-safe flat pan or stone can work in place of traditional baking sheets. |
| Parchment Paper or Silicone Mats | Prevents cookies from sticking to the baking sheets and promotes even baking. | Lightly greasing the baking sheets with butter or oil can serve as a substitute if parchment paper or mats are unavailable. |
| Cookie Scoop or Spoon | For portioning out uniform sizes of cookie dough for even baking. | A regular spoon can also be used to drop cookie dough, although sizes may be inconsistent. |
| Cooling Rack | Allows cookies to cool evenly after baking, preventing sogginess. | A wire rack from a kitchen or oven can be repurposed if no cooling rack exists. |
| Oven Thermometer | Ensures that the oven temperature is accurate for optimal baking. | If not available, one can rely on an oven temperature setting, but this might be less reliable. |
Cooking Steps
- Mise en Place: Gather all ingredients: 240 ml (1 cup) unsulfured molasses, 175 g (1 cup) granulated sugar, 115 g (½ cup) packed brown sugar, 115 g (½ cup) unsalted butter (softened), 2 large eggs, 450 g (3 ¾ cups) all-purpose flour, 8 g (1 tablespoon) ground cinnamon, 4 g (1 teaspoon) ground ginger, 4 g (1 teaspoon) baking soda, 2 g (½ teaspoon) salt, and additional granulated sugar for rolling.
- Preheat Oven: Preheat the oven to 190 °C (375 °F) on the middle rack. If using a convection oven, adjust temperature to 175 °C (350 °F).
- Prepare Baking Sheets: Line 2 baking sheets with parchment paper or silicone baking mats for easy removal and to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, combine 115 g (½ cup) softened unsalted butter, 175 g (1 cup) granulated sugar, and 115 g (½ cup) packed brown sugar. Using a stand mixer with a paddle attachment set to medium speed, cream together until the mixture is light and fluffy, approximately 2-3 minutes. Scrape down the bowl halfway through for even mixing.
- Incorporate Eggs and Molasses: Add 2 large eggs and 240 ml (1 cup) unsulfured molasses to the butter and sugar mixture. Continue mixing at medium speed until fully incorporated, about 1-2 minutes.
- Combine Dry Ingredients: In a separate medium bowl, whisk together 450 g (3 ¾ cups) all-purpose flour, 8 g (1 tablespoon) ground cinnamon, 4 g (1 teaspoon) ground ginger, 4 g (1 teaspoon) baking soda, and 2 g (½ teaspoon) salt until well mixed.
- Mix Wet and Dry Ingredients: Gradually add the dry mixture to the wet mixture in the stand mixer, continuing to mix on low speed. Scrape down the bowl and continue mixing just until combined, about 1 minute. Don’t overmix; the dough should be slightly sticky and thick.
- Chill Dough: Cover the mixing bowl with plastic wrap and refrigerate the cookie dough for at least 30 minutes for easier handling.
- Shape Cookies: After chilling, using a cookie scoop or tablespoon, portion out uniform balls of dough (approximately 30 g or 2 tablespoons each). Roll each ball in granulated sugar for a sweet coating.
- Bake Cookies: Place the cookie dough balls on the prepared baking sheets, spacing them about 5 cm (2 inches) apart. Bake in the preheated oven for 10-12 minutes until the edges are set and the centers look slightly underbaked; they should appear puffy and glossy.
- Cool Cookies: Remove from the oven and allow cookies to cool on the baking sheets for 5 minutes to set. Transfer cookies to a wire cooling rack to cool completely.
- Rest and Serve: Let the cookies rest at room temperature for another 10-15 minutes before serving to develop their flavor and texture. Enjoy the warm, soft texture and rich aroma of freshly baked molasses cookies.
Variations
- Spiced Pumpkin Molasses Cookies: Substitute 240 ml (1 cup) unsulfured molasses with 240 ml (1 cup) pumpkin puree and add 2 g (½ teaspoon) ground nutmeg for a fall flavor.
- Chocolate Chip Molasses Cookies: Fold in 150 g (1 cup) chocolate chips into the dough before baking for a sweet chocolate twist.
- Gluten-Free Molasses Cookies: Replace 450 g (3 ¾ cups) all-purpose flour with 450 g (3 ¾ cups) gluten-free all-purpose flour blend to cater to gluten sensitivities.
- Vegan Molasses Cookies: Swap 115 g (½ cup) unsalted butter with 115 g (½ cup) coconut oil and replace the eggs with 60 ml (¼ cup) applesauce for a plant-based version.
- Dairy-Free Molasses Cookies: Use 115 g (½ cup) non-dairy butter alternative instead of unsalted butter to create a lactose-free treat.
- Apple Cinnamon Molasses Cookies: Incorporate 100 g (1 cup) chopped dried apples into the dough for added texture and fruity flavor.
- Cranberry Orange Molasses Cookies: Add 100 g (1 cup) dried cranberries and zest of 1 orange to the dough for a seasonal twist.
- Chewy Molasses Cookie Bars: Press the dough into a lined baking dish instead of shaping into cookies, and bake for 20-25 minutes for easy-to-cut cookie bars.
Tips on plating and presentation
After experimenting with different variations of chewy molasses cookies, it’s time to think about how to showcase these delicious treats.
I recommend using simple plating techniques like stacking them neatly in a pyramid or placing them on colorful plates.
For presentation ideas, consider adding a dusting of powdered sugar or pairing them with a small bowl of warm caramel for dipping.
What other dishes can I pair it with?
While chewing on your delicious molasses cookies, you might be wondering what other dishes can elevate your experience.
I love pairing them with an assortment of cookie desserts, like gingerbread or nutty chocolate chip cookies, to create a delightful dessert platter.
Adding some seasonal fruits or a scoop of ice cream makes it even better, offering a variety of flavors and textures to enjoy!
What drinks can I pair it with?
To complement the rich flavors of molasses cookies, I often enjoy pairing them with a warm cup of spiced chai or a rich hot chocolate.
If I’m in the mood for something lighter, I might opt for spiced tea with almond milk alternatives.
These drinks enhance the cookies’ sweetness while adding comforting warmth, making for a delightful treat any time of day.
Frequently Asked Questions
Can I Substitute Molasses With Another Sweetener?
Yes, I’ve substituted molasses with honey or maple syrup. While they offer different flavor variations, they also have nutritional benefits. Just remember, the sweetness and texture may change slightly in your recipe. Enjoy experimenting!
How Do I Store Leftover Chewy Molasses Cookies?
I store my leftover chewy cookies in an airtight cookie jar; it’s the best storage practice. You can also freeze them for longer freshness. Just remember to let them thaw before enjoying!
Are There Gluten-Free Options for This Recipe?
Yes, I can use gluten-free flour, like almond or coconut flour, to make the cookies. I’ve also experimented with alternative gluten sources that provide a similar texture and flavor without the gluten. They’re delicious!
Can I Freeze These Cookies for Later?
Absolutely, I can freeze these cookies for later! Just package them tightly, label them, and freeze. For thawing, I prefer letting them sit at room temperature or quick microwaving for a delightful treat!
How Can I Make These Cookies Vegan?
You can easily make these cookies vegan by using plant-based alternatives like flaxseed meal or applesauce instead of eggs. I love experimenting with vegan baking; it opens up so many delicious possibilities!