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



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


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. 


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


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


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


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


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


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


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


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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