Chewy Molasses Cookies

Chewy Molasses Cookies

I know I said that the Mexican Hot Chocolate Cookies were my baby.  But now I have a new baby and it’s these Chewy Molasses Cookies.  At first I was worried that I wouldn’t love the Mexican Hot Chocolate Cookies as much once I posted these, but it turns out there’s enough love in my heart for both.  My heart grew, as did my waistline.

Cookie Molasses Cookies

When I first started baking a few years ago, I was very focused on decorating sugar cookies, cakes, etc.  I wanted everything to be super-fancy.  So when my husband described to me a cookie he liked from his childhood that was spicy, chewy and brown I was like, meh.  I didn’t think a cookie that humble would ever make my socks go up and down.  As usual, I was wrong.

Cookie Molasses Cookies

These cookies are so delicious.  And because I use my handy dandy cookie scoop, they come out completely round and uniform, thus fulfilling my need to make everything annoyingly perfect.  I have done an embarrassing amount of research on cookie scoops (quality, volume, gauge) and have found that this Zeroll EZ Disher in Size 50 is the way to go.  It makes perfectly sized cookies.  Unlike some other cookie scoops I’ve bought in the past, it doesn’t break after a few uses.  It holds about 1.3 tablespoons of dough, so if you don’t have a scoop and want to measure it out, one tablespoon+one teaspoon of dough (or 23 grams if you have a digital scale) will do it.  Or you can just eyeball it, they’ll pretty much taste and look amazing no matter what.

Both the dough and the cookies keep well and they are sturdy enough to ship.  These are always in my Christmas cookie boxes.  I’ve added a little white pepper to the traditional flavors of cinnamon, ginger and clove.  I like the extra heat and it makes them taste somehow more Nordic, which is one of my high-level goals in life:  Make everything more Nordic.  If you don’t have or don’t like white pepper, just leave it out.  1/8 teaspoon makes it just a hint spicy, 1/4 teaspoon is Viking Princess level.

Cookie Molasses Cookies

Some tips:

  • Do let this chill at least a couple of hours, preferably overnight.  If the dough is too warm the cookies will get too flat and brown unevenly.
  • Use a cookie scoop if you have it.  Precision amounts of dough make the cookies bake evenly, and the scoop makes that precision easy-peasy.  You can use any #50 cookie scoop, I’ve got details of how to choose the right size cookie scoop and which brand to buy here.

The tops should be cracked when you take them out of the oven, but the spaces between the cracks should still look moist.Chewy Molasses CookiesMore Foolproof Cookies From Bakers Brigade:

And Everything You Ever Wanted to Know About Cookie Scoops:

Print Recipe
Chewy Molasses Cookies
These spicy, chewy cookies are great any time of year. No mixer needed, these come together fast. The dough will keep in the fridge for up to a week. The baked cookies can be stored in a sealed container for up to two weeks and are sturdy enough to ship.
Prep Time 10 minutes
Cook Time 30 minutes
Servings
dozen
Ingredients
Prep Time 10 minutes
Cook Time 30 minutes
Servings
dozen
Ingredients
Instructions
  1. In a medium bowl, mix together the melted butter, 1 cup sugar, and egg until smooth. Stir in the molasses. Combine the flour, baking soda, salt, cinnamon, cloves, ginger and white pepper in another medium bowl. Add the wet ingredients to the dry ingredients and blend with a fork or wooden spoon. Cover, and chill dough overnight or for at least 2 hours.
  2. Preheat oven to 375 degrees F (190 degrees C). Roll 1 tablespoon of dough into balls (a cookie scoop is great for this), and roll them in the remaining white sugar. Place cookies 2 inches apart onto ungreased baking sheets.
  3. Bake for 8 to 10 minutes in the preheated oven, until tops are cracked but the centers still look moist. Cool on wire racks.
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8 thoughts on “Chewy Molasses Cookies

  1. I’m attempting to make these vegan for Thanksgiving. I’ll use Earthbalance vegan butter and egg replacer. I’ll let you know how it goes!

  2. I just made your Mexican Hot Chocolate cookies vegan by subbing with vegan butter and aquafaba for the egg and they were incredible! Going to try the same with these. Thanks so much!!

  3. I just made these for the first time for a cookie swap at work. I am NOT a baker (if I even see the words “cream butter and sugar,” I move on to another recipe), but this recipe is a winner!! My coworkers loved them, and so do I. Thanks for sharing it, Jane! <3

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