Soft and Chewy Molasses Cookies

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Get ready for a treat that will make your taste buds dance! Soft and chewy molasses cookies are a cozy delight perfect for any time of year. These cookies are packed with warm spices and rich molasses flavor, creating a taste that’s hard to resist. You’ll love how easy they are to make, with just a few simple steps and common ingredients.

Want to know the secret to the best molasses cookies? It’s all in the chilling time. By giving your dough a rest in the fridge, you’ll get cookies that are perfectly chewy on the inside and crisp on the edges. Plus, rolling them in sugar before baking gives them a sparkly finish that’s as pretty as it is tasty. So grab your mixing bowl and get ready to bake up a batch of these yummy treats!

Exact Ingredients List

Here’s everything you need to make these yummy molasses cookies:

• 2 1/2 cups (300g) all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1 cup granulated sugar, divided
• 1 large egg
• 1/4 cup unsulphured molasses
• 1 teaspoon vanilla extract

Make sure you have all these ingredients ready before you start baking. The flour should be spooned and leveled for the best results.

You’ll use most of the granulated sugar in the cookie dough. Save about 1/2 cup to roll the cookie balls in before baking. This gives them a nice sparkly finish!

Don’t forget to let your butter soften before you start. It’ll make mixing much easier and help create that perfect chewy texture.

Instructions

Mix the dry stuff in a bowl. Whisk flour, baking soda, and spices together.

In another bowl, beat butter and sugars until fluffy. Add egg, molasses, and vanilla. Mix well.

Gently stir the dry mix into the wet mix. Don’t overmix! Chill the dough for an hour.

Heat your oven to 350°F. Line baking sheets with parchment paper.

Roll dough into balls. Coat them in sugar. Space them out on the sheets.

Bake for 10-12 minutes. The edges should be set, but centers still soft.

Let the cookies cool on the sheets for 5 minutes. Then move them to a wire rack.

Your house will smell amazing! These cookies are perfect with coffee or tea. Enjoy them warm or store in an airtight container for later.

Possible Substitutes List & Recipe Variations

You can easily change up these molasses cookies to suit your taste or pantry. Try swapping all-purpose flour with whole wheat flour for a nuttier flavor. If you’re out of molasses, use dark corn syrup or maple syrup instead.

Don’t have butter? Use coconut oil for a tropical twist. For a vegan version, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).

Spice things up by adding extra ginger or cinnamon. You can even toss in some chopped crystallized ginger for a zingy surprise. For a festive touch, mix in some chocolate chips or dried cranberries.

Want a crunchier cookie? Bake them for an extra 2-3 minutes. For extra softness, add a tablespoon of cornstarch to the dry ingredients.

Try these fun variations:

• Lemon Molasses: Add 1 teaspoon lemon zest
• Pumpkin Spice: Replace ginger with pumpkin pie spice
• Orange Cardamom: Add 1/2 teaspoon cardamom and 1 teaspoon orange zest

Remember, baking is all about having fun and making the recipe your own. Don’t be afraid to experiment!

Tips, Tricks & Storing

For the best molasses cookies, make sure your butter is softened but not melted. This helps create the right texture. Don’t overmix the dough – stop as soon as the ingredients are combined.

Chilling the dough is key. It makes the cookies easier to shape and prevents them from spreading too much while baking. You can chill it for up to 3 days if needed.

Use a cookie scoop for even-sized cookies. This helps them bake evenly. Rolling the dough balls in sugar gives them a nice crackly top and extra sweetness.

Watch the cookies closely as they bake. Take them out when the edges are set but the centers are still soft. They’ll keep cooking on the hot baking sheet.

To store your cookies, let them cool fully. Put them in an airtight container at room temperature. They’ll stay fresh for up to 5 days. You can also freeze the baked cookies for up to 3 months.

Want to make the dough ahead? Freeze the shaped dough balls for up to 3 months. Bake them straight from frozen, adding 1-2 minutes to the bake time.