chewy molasses cookies

These perfectly soft and chewy Molasses Cookies are an absolute must-make for your holiday baking!

Molasses Cookies

unsalted butter (melted)

white sugar, plus extra for rolling

dark molasses

all purpose flour

baking soda

cinnamon

cloves

ginger

In a large stand mixer combine the butter, sugar, egg and molasses. Mix for a minute or two until well combined.

Combine the flour, cloves, ginger cinnamon and baking soda and sift together.

Slowly add the flour mixture to the molasses mixture and mix until evenly combined. Cover and refrigerate for at least 1 hour.

Preheat the oven to 350 degrees F.

Once chilled, scoop 2 tablespoons of dough at a time and roll into balls. Roll them around in a small cup of sugar and set onto a parchment lined baking sheet.

Bake for 10-12 minutes.

Remove from the oven and transfer the cookies onto a cooling rack to cool.

These spicy Molasses Cookies from Delish.com are winter night's dream.

c. all-purpose flour

baking powder

tsp. black pepper

kosher salt

c. (1 1/2 sticks) butter, softened

brown sugar

molasses

pure vanilla extract

tbsp. ginger

c. sugar,

What type of molasses do you prefer cooking with?

I followed the recipe exactly but the cookies were way too runny despite extra cooking. I think there needs to be more flour. If I made these again I would add a whole extra cup of flour. I just wasted  all these ingredients. It also took longer than 10 minutes - almost close to 20 but again if there were more flour it potentially would've cooked faster. The taste is great but these are not serveable.

https://streaming.hearstdigitalstudios.com/0007ba56-4722-4980-8a92-de3922be8102/video_rover_16x9_1080p_hd_1544625187_71754.mp4

With just the right amount of spice, these cookies are the perfect holiday cookie. They're sort of like gingerbread cookies, but way better. They're packed with flavor (don't sleep on the black pepper) and they've got a soft, cake-like texture. We're obsessed.

These Molasses Cookies Are Perfectly Soft

These gluten free molasses cookies are the perfect Christmas treat: packed full of flavour thanks to the addition of dark brown sugar, molasses and an abundance of spices, perfectly chewy, and super easy to make. Rolling them in granulated sugar before baking gives them a wonderful sparkle, making them extra festive. And you couldn’t possibly guess they’re gluten free!

Chewy Gluten Free Molasses Cookies

g (¾ stick + 1 tbsp) unsalted butter, melted and cooled

g (½ cup + 2 tbsp) dark brown soft sugar

g (3 tbsp) caster/superfine sugar

80 g (¼ cup) molasses

UK medium/US large egg, room temperature

UK medium/US large egg yolk, room temperature

240 g (2 cups) plain gluten free flour blend

tsp baking powder

½ tsp baking soda

salt

nutmeg

¼ tsp ground cloves

granulated sugar ((for rolling the cookie dough balls before baking))

In a large bowl, whisk the melted butter and both sugars together until pale and fluffy.

Add the molasses, egg and egg yolk, and whisk until combined.

Sift together the dry ingredients (gluten free flour, xanthan gum, baking powder, baking soda, salt and spices), and add them to the butter-sugar mixture. Using a wooden spoon, mix it all together until you get a smooth, very soft and sticky dough. (The dough might even resemble batter, in that it flows off your spoon, rather than clumping together – that&#039;s okay.)

Refrigerate the dough for at least 1 hour.

While the dough is chilling, adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line a baking sheet with greaseproof/baking paper.Tip: You will bake cookies in several batches, so you can line 2-3 baking sheets if you have them on hand. Otherwise, just re-use the same baking sheet, but make sure to cool it completely before you place the next batch of unbaked cookies onto it.

Roll about 25g (1 ½ tablespoon) worth of the chilled cookie dough into a ball, roll it in granulated sugar so that it&#039;s fully covered, and place onto the lined baking sheet. Repeat with the rest of the cookie dough, this recipe makes 24 cookies in total.Make sure to leave about 1 ½ inch (4 cm) space around each cookie dough ball on the baking sheet, as the cookie will spread during baking. I typically bake no more than 6 cookies per baking sheet at a time.

Bake at 350ºF (180ºC) for 10-15 minutes, depending on whether you want the cookies to be chewy (shorter baking time) or crispy (longer baking time).Tip: Immediately out of the oven, tap the baking sheet on the counter to flatten the cookies slightly and give them the characteristic cracks/ripples. At this point, you can &quot;correct&quot; the shape of any irregular cookies using a round cookie cutter slightly larger than the cookies – just use it to gently nudge the cookie edges to get the desired round shape.

Once baked, allow the cookies to cool completely on the baking sheet, as they are very soft right out of the oven.

Storage: The chewy gluten free molasses cookies keep well in a closed container for about 1-2 weeks. Note that they will get softer and chewier the longer they&#039;re kept.

There&#039;s nothing like the smell of freshly baked cookies wafting through the house. And when those cookies are old-fashioned soft molasses cookies, it&#039;s impossible to resist their inviting aroma. So if you&#039;re looking for a festive treat that&#039;s sure to please, give these old-fashioned soft molasses cookies a try.

Top 4 chewy molasses cookies recipes from across the web

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Molasses Cookies

Chewy Gluten Free Molasses Cookies

Old-Fashioned Soft Molasses Cookies

Top 4 chewy molasses cookies recipes from across the web

The most viewed chewy molasses cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Molasses Cookies

Molasses Cookies

Chewy Gluten Free Molasses Cookies

Old-Fashioned Soft Molasses Cookies

The most viewed chewy molasses cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine