Soft chewy molasses cookies
Crackled molasses cookies with brown sugar, ginger, cinnamon, clove and nutmeg, kept soft by a chilled dough.
Prep25 min
Cook12 min
Rest70 min
Oven175°C
Servings16
Recovered from the Copilot handoff and rebuilt from the verified source formula
Ingredients
Written for a 33 × 45 cm baking sheet
Units
Temperature
Servings
- 280 g plain flour rounded
- 7.5 g baking soda rounded
- 4 g ground ginger rounded
- 4 g ground cinnamon rounded
- 0.5 g ground cloves rounded
- 0.5 g ground nutmeg rounded
- 1.5 g fine salt rounded
- 170 g unsalted butter, softened but still cool rounded
- 100 g light or dark brown sugar rounded
- 50 g granulated sugar rounded
- 80 ml unsulphured dark molasses, not blackstrap rounded
- 50 g whole egg, 1 large egg rounded
- 10 ml vanilla extract rounded
- 67 g granulated sugar for rolling rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Whisk the flour, baking soda, ginger, cinnamon, cloves, nutmeg and salt.
- Beat the butter, brown sugar and 50 g granulated sugar until creamy, about 2 minutes. Beat in the molasses, egg and vanilla.
- Mix in the dry ingredients on low speed. Cover the sticky dough and chill for at least 1 hour.
- Heat the oven to 177°C and line two trays. Portion level tablespoons, roll into balls and coat generously in the remaining sugar. Space 7.5 cm apart.
- Bake for 11 to 12 minutes until the edges are set. If the tops have not cracked, tap the tray firmly on the counter and bake 1 minute more. Cool 5 minutes on the tray before moving.
Notes
- Use unsulphured or dark molasses, not blackstrap, whose stronger bitterness changes the balance.
- Cool room-temperature butter and a full chill reduce excessive spreading. Put each batch on a cool tray.
- The centres should still be soft when the cookies leave the oven.
- Contains dairy, egg and wheat. Baked cookies keep airtight for about 1 week.
Sources consulted
Sources consulted
From Christoph Mayer