Chewy Molasses Cookies Recipe Step by Step Guide 

These chewy molasses cookies are the perfect two-bite sweet-spicy treat. These molasses cookies' delicate, chewy texture and crispy ginger spiced sugar topping are my favourites.

– 2 ½ cups all purpose flour – 1 ¼ tsp baking soda – 2 tsp ground ginger – 1 tsp ground cinnamon – ½ tsp ground clove – ½ tsp salt – ¾ cup unsalted butter – ½ cup light brown sugar – ½ cup granulated sugar – ⅓ c molasses not blackstrap – 1 large egg, – 2 tsp vanilla extract – ½ cup granulated sugar – ¼ tsp ground ginger

Ingredient

1

The flour, baking soda, salt, and ground spices should all be thoroughly mixed in a medium-sized bowl. Put aside.

2

Beat the butter and sugars in the bowl of a stand mixer fitted with a paddle attachment until they are well blended and creamy, which should take two to three minutes. 

3

Scrape mixing bowl sides and bottom. Introduce molasses with the mixer on low. Increase speed to medium and mix well. 

4

Add the egg and vanilla essence and beat on low until creamy. Scrape bowl bottom and sides.

5

Gently stir in the dry ingredients until just incorporated while running the mixer on low. 

6

Fold the plastic wrap over the dough. The dough can be refrigerated for up to two hours or overnight.

7

Parchment two big baking sheets. Remove cookies from fridge and let them remain at room temperature for 20–30 minutes.

8

Use a small cookie scoop to scoop tablespoon-sized molasses cookie dough balls. 

9

Whisk sugar and ground ginger in a small shallow basin to make spiced sugar. Roll the ball in spiced sugar until covered. 

10

Molasses cookie balls should be 2 inches apart on the parchment-lined baking sheet. Bake cookies for 10-12 minutes to firm the edges.

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