Description
These chewy molasses cookies are perfectly spiced with ginger, cinnamon, clove, and allspice. They bake with a perfectly crunchy outside and soft, chewy inside.
Ingredients
Scale
- 3/4 cup butter, melted (169.5g)
- 1 cup light brown sugar (230g)
- 1/2 cup molasses (150 g)
- 1 large egg
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups all-purpose flour (250g)
- 2 1/2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground allspice
- 1/2 teaspoon kosher salt
- Additional raw or turbinado sugar for rolling
Instructions
- Melt your butter on the stovetop or in the microwave.
- In a medium bowl, whisk together your dry ingredients: flour, soda, baking powder, ginger, cinnamon, cloves, allspice and salt. Set aside.
- In another large bowl with an electric mixer or in the bowl of a stand mixer fitted with a paddle attachment, add the sugar, molasses, and melted butter; beat well at medium to high speed.
- Add the egg and beat to combine.
- Add the flour mixture to the molasses mixture and mix on low speed until just combined.
- Scoop into balls with a two tablespoon scoop.
- Chill until firm, at least 2 hours.
- Preheat the oven to 350°F (no fan) and line two baking sheets with parchment paper.
- Roll dough balls in turbinado sugar and place 2 inches apart on your prepared cookie sheet.
- Bake in the preheated oven for 8-11 minutes. The cookies will puff and have small cracks but will still be very soft. They will fall as they cool. Let cool on the cookie sheet instead of cooling racks.
Notes
Yield – 26 cookies
Flavor Tips – Rolling the cookies in sugar in the raw for turbinado sugar truly makes all the difference. It’s a step that I would not skip.
Technique – Allow the cookies to chill in the refrigerator for at least 2 hours. Baking from frozen is the best.
Storage –Store your baked cookies well-wrapped or in an airtight container for 3 days at room temperature or in the freezer for up to 2 months.
