Soft-Baked Molasses Cookies
Yield: 24 cookies
Calories: 139kcal
Molasses cookies with lightly crisp edges and soft chewy centers. A combination of three sugars gives the beautiful hazel hue and surface cracks.
Ingredients
- 2 ¼ cups (320 g) all-purpose flour
- 1 teaspoon (5 g) baking soda
- 1 ½ teaspoon (5 g) ground cinnamon
- 1 ½ teaspoons (2 g) ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ¼ teaspoon black pepper, freshly ground
- ½ teaspoon (3 g) kosher salt
- 12 tablespoons unsalted butter, softened to 60 to 65ºF (15 to 18ºF)
- ⅓ cup (67 g) dark brown sugar, packed
- ⅓ cup (68 g) granulated sugar, plus ½ cup (100g) for rolling
- 1 large egg yolk
- 1 teaspoon (5ml) pure vanilla extract
- ½ cup (140 ml) unsulphured molasses, light or dark
Special Equipment
Instructions
- Preheat the Oven - Set the oven rack to the center position and preheat to 375ºF (191ºF). Line two baking sheets with parchment paper.
- Prepare the Dry Ingredients - In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, allspice, black pepper, and salt. Set aside.
- Mix the Butter and Sugars - In a stand mixer fitted with a paddle (or hand mixer), beat the softened butter, brown sugar, and ⅓ cup granulated sugar on medium speed until pale and fluffy, 3 minutes.
- Add the Wet Ingredients - Scrape down the sides of the bowl and add the egg yolk and vanilla. Mix on medium-low speed until combined, 30 seconds. Add the molasses and beat on low speed until incorporated, 30 seconds, scraping down the sides as needed.
- Combine Wet and Dry Ingredients - Reduce the mixer speed to low and slowly add the flour mixture until combined, about 30 seconds. The dough will be very soft and slightly sticky. Stir the dough a few times with a spatula to get any pockets of flour.
- Roll the Cookies in Sugar - Add ½ cup of granulated sugar to a shallow bowl. Roll the cookie dough into 2 tablespoon-sized balls using slightly dampened hands. Roll in the sugar, making sure it adheres to the surface. Repeat with the remaining dough. Evenly space 12 cookies per tray, giving at least 2" of space in between.
- Bake - Bake one tray at a time for 10 to 12 minutes, rotating the pan halfway through. The cookies should be cracked on the surface, puffy, soft, appear underbaked, and just set on the edges.
- Let Them Cool - Leave the cookies on the tray for 10 minutes, then transfer them to a wire rack to cool completely.
Notes
- Storing: Store at room temperature in an airtight container for up to 7 days. Freeze for up to one month, then defrost before eating.
- Recipe Adapted From: America’s Test Kitchen, The Perfect Cookie
Nutrition
Calories: 139kcal | Carbohydrates: 20g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 99mg | Potassium: 123mg | Fiber: 1g | Sugar: 11g | Vitamin A: 185IU | Calcium: 23mg | Iron: 1mg
Recipe Link