Dessertsbiggerbolderbaking4.8
Soft & Chewy Molasses Cookies Recipe
Sometimes the old fashioned way is the best way, try my Chewy & Soft Molasses Cookie recipe and taste the sweet, warm history!
👥 25 Servings⏱️ Prep & Cook: 2h 32m⏳ Prep: 20 min🔥 Cook: 12 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- baking sheet
- oven
📝 Preparation Steps
1
To Make the Molasses Cookie Dough
2
In a large bowl, whisk together the egg, sugar, oil and molasses.
large egg (, at room temperature)1(8 oz/225 g) granulated sugar1 cup
3
In a separate bowl, whisk together the flour, baking soda, spices and salt.
(8 oz/225 g) granulated sugar1 cupbaking soda2 teaspoons
4
Add the dry ingredients into the wet and mix to form a dough. Chill the dough in the fridge for ⏱️ 2 hours. (At this point the dough can be refrigerated for up to 3 days or frozen for up to 8 weeks).
5
Using a 1 tablespoon measure, scoop the chilled dough and roll between the palms of your hands to form a ball.
6
Stir together the sugar and cinnamon and roll each ball in this mixture until fully coated. Place the dough balls 2 inches apart on your prepared baking sheets.
(8 oz/225 g) granulated sugar1 cup½ teaspoons cinnamon1cinnamon1 tablespoon
7
To Bake the Molasses Cookies
8
Preheat the oven to 350°F (180°C) Fan assist and line 2 baking sheets. (If your oven doesn't have a fan bake one tray at a time at 375℉ (190℃).
9
Bake the cookies for ⏱️ 8 -10 minutes. They will be golden with a crackly top. Take care not to over bake as they won't be chewy if you do.
10
Remove from the oven and cool slightly before transferring to a wire rack.
11
Enjoy with a cup of tea! Store any leftovers in an airtight container at room temperature for up to 4 days.
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