Victoria's Kitchen

Chewy Molasses Cookies

These were SO GOOD, try them immediately. Not too sweet, not too sharp from the ginger, just right. We did debate whether or not the sugar coating is required… and I firmly believe that it is. You need good quality molasses, that’s important. 

Chewy Molasses Cookies
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  1. 2 cups all-purpose flour
  2. 2 teaspoons baking soda
  3. 1 1/2 teaspoons ground cinnamon
  4. 1 teaspoon ground ginger
  5. 3/4 teaspoons ground cardamom
  6. 1/2 teaspoons kosher salt
  7. 1 large egg
  8. 1/2 cup (1 stick) unsalted butter, melted
  9. 1/3 cup granulated sugar
  10. 1/3 cup mild-flavored (light) or robust-flavored (dark) molasses
  11. 1/4 cup (packed) dark brown sugar
  12. Coarse sanding or raw sugar (for rolling)
  1. Place racks in lower and upper thirds of oven; preheat to 375°F. Whisk flour, baking soda, cinnamon, ginger, cardamom, and salt in a small bowl. Whisk egg, butter, granulated sugar, molasses, and brown sugar in a medium bowl. Mix in dry ingredients just to combine.
  2. Place sanding sugar in a shallow bowl. Scoop out dough by the tablespoonful and roll into balls (if dough is sticky, chill 20 minutes). Roll in sugar and place on 2 parchment-lined baking sheets, spacing 2" apart.
  3. Bake cookies, rotating baking sheets halfway through, until cookies are puffed, cracked, and just set around edges (over-baked cookies won't be chewy), 8–10 minutes. Transfer to wire racks and let cool.
  4. MAKE AHEAD: Cookie dough can be made and rolled into balls 2 weeks ahead. Freeze on a baking sheet; transfer to resealable plastic bags. Let sit at room temperature 30 minutes before rolling in sugar.
Adapted from Epicurious
Adapted from Epicurious
Victoria's Kitchen


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