How to make Chewy Molasses Cookies? (Crisp, Fudgy and Spiced Flavor)

• Food: Chewy Molasses Cookies
• Writer: Lizzie Green
• Content-Type: Food Blog

These delicious cookies with molasses are our absolute favorite! They have fudgy centers, crisp edges, and a flavorful, spicy kick from the ginger and cinnamon.

I watched some of the first snowfall of the year drift past the window as I sat down to write this essay about molasses cookies. What is more appropriate? The chilly, winter days are ideal for these chewy molasses cookies.

They have a deep, spicy flavor that will instantly warm you, soft centers, and crunchy edges. You can’t beat this festive treat if you pair one with a cup of hot cocoa!

This recipe for molasses cookies is one that I think you’ll adore. It’s quick and simple to make (the dough doesn’t even need to be chilled! ), and it makes great cookies.

I enjoyed them so much the first time I prepared them that I couldn’t help but grab one for breakfast the next morning.

I’ve made several batches of these molasses cookies since then, and Jack and I are still addicted. Our family now bakes them as a new Christmas custom. I wish the same for you!

Ingredients for the Molasses Cookie Recipe

Another aspect of this recipe for molasses cookies that I adore? It is entirely vegan. It combines the following fundamental components:

• Molasses. These cookies have a deep molasses flavor and dark color because I prepare them with unsulphured blackstrap molasses. Wholesome Sweeteners is the product line I prefer.
• White sugar and dark brown sugar are used to add sweetness. The deliciously chewy texture of the cookies is also a result of this mix.
• Coconut oil: It should be soft but not melted when used in this recipe. I normally microwave it for about 15 seconds to get the appropriate consistency before I start baking. Its original texture, which changes depending on the kitchen’s temperature, determines the precise timing. Butter that is at room temperature will also work.
• All-purpose flour: Use the spoon-and-level technique for the most accurate measurement.
• Brown sugar and molasses react with baking soda to help the cookies rise.
• Warm spices – Without spices, you can’t make delicious, chewy molasses cookies! I use ginger, cinnamon, and cardamom in the same quantities as done in vegan gingerbread.
• These molasses cookies’ warm, spicy flavor is enhanced by the vanilla.
• To make all the flavors pop, use fine sea salt!
• And cane sugar is made naturally – for rolling! It forms a delicious, crunchy crust around the chewy centers of the cookies.

Making Molasses Cookies

Making these molasses cookies is quite simple. This is how it works:

Make the dough first. In the bowl of a stand mixer, combine the sugars and coconut oil and beat until frothy. Remix the mixture after adding the vanilla and molasses.

Next, combine the dry ingredients in a medium basin with a whisk. Add them to the stand mixer’s bowl a little at a time, mixing after each addition. Add 1 tablespoon of water last to moisten the dough.

Shape the cookies next. To separate the dough, use a 2-inch cookie scoop, and form a ball with each scoop. In a tiny basin of cane sugar, roll the balls. Place them on a baking sheet lined with paper after they have been evenly covered.

The balls should be carefully flattened before baking by applying pressure.

Next, bake! Bake the cookies for 10 minutes at 350 degrees, or until they have slightly spread out and developed surface cracks. Before moving them to a wire rack to finish cooling, give them 10 minutes to cool on the baking sheet. Enjoy!

Tips for Soft Molasses Cookies

• When rolling, use natural cane sugar. In these cookies, I prefer to use conventional granulated sugar, but the exterior is coated with natural cane sugar. Its somewhat coarser texture gives the edges of the cookies a lovely, crunchy crust.
• One sheet at a time, in the oven. Depending on the size of your baking sheet, you might need to bake these ginger molasses cookies in two batches because they spread out during baking. While baking the cookies in batches requires more time than doing so all at once, the extra time is worthwhile. The cookies will bake most evenly if they are all placed on the same oven rack because oven temperatures vary. Cookies on a higher rack shouldn’t burn before those on a lower rack do!
• After they come out of the oven, let them on the baking sheet for ten minutes. When the chewy molasses cookies are finished baking, it will be tempting to eat them right away, but try to wait at least 10 minutes. The plump, delicate cookies are perfect right out of the oven. They get chewy and fudgy in the middle as they cool and crisp up around the edges. After 10 minutes, sample one (or more) and then move the remaining pieces to a wire rack to finish cooling.

Molasses Cookies

For the holidays, we adore baking these delicious molasses cookies! They have soft centers and crisp edges, and the flavors of ginger, cinnamon, and cardamom are strongly spiced.

Ingredients

• ½ cup unsalted room temperature butter or soft (not melted) coconut oil
• ⅓ cup packed dark brown sugar
• 1 teaspoon vanilla
• ⅓ cup granulated sugar
• ⅓ cup unsulphured blackstrap molasses
• 2 cups all-purpose flour, spooned and leveled
• 2 teaspoons cinnamon
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• ½ teaspoon cardamom
• ½ teaspoon fine sea salt
• 1 tablespoon water, more if necessary
• ⅓ cup cane sugar, for rolling

Instructions

1. Place a large baking sheet in the oven and preheat the oven to 350°F.
2. Cream the butter, brown sugar, and granulated sugar in a stand mixer bowl or with an electric mixer. Remix after adding the vanilla and molasses.
3. Combine the flour, salt, ginger, cardamom, baking soda, and all of the spices in a medium bowl. Mix after each addition as you gradually add the dry components to the wet ones. Add 1 tablespoon water and stir.
4. Scoop the dough using a 2-inch cookie scoop, then roll it into balls with your hands. Add a half-teaspoon more water if the dough seems dry. The balls should be coated in sugar, lightly pressed down, and baked for 10 minutes, or until the tops of the cookies are puffy and crackly. Remove from the oven and allow to rest for ten minutes on the baking sheet before transferring to a wire rack to finish cooling.