Chewy Molasses Cookies
Total Time
25 mins
Prep Time
15 mins
Cook Time
10 mins
Rating
4.93 out of 5 stars
(216)
Ingredients
16 servings
- ½ cup unsalted room temperature butter or soft (not melted) coconut oil
- ⅓ cup packed dark brown sugar
- ⅓ cup granulated sugar*
- ⅓ cup unsulphured blackstrap molasses*
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour, spooned and leveled
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- ½ teaspoon ground cardamom
- ½ teaspoon fine sea salt
- 1 tablespoon water, plus more if necessary
- ⅓ cup cane sugar, for rolling
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Preparation
Step 1
Preheat the oven to 350°F and line a large baking sheet with parchment paper.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, or using an electric mixer, cream the butter, brown sugar, and granulated sugar. Add the molasses and vanilla and mix again.
Step 3
In a medium bowl, combine the flour, cinnamon, baking soda, ginger, cardamom, and salt. Gradually add the dry ingredients to the wet ingredients, mixing after each addition. Mix in the 1 tablespoon water.
Step 4
Use a 2-inch cookie scoop to scoop the dough and use your hands to roll it into balls. If the dough feels dry, mix in ½ tablespoon additional water. Roll the cookie dough balls in the sugar and arrange 2 inches apart on the prepared baking sheet. Press down slightly on the tops of the balls and bake for 10 minutes, until the cookies are puffed and cracking on top. Remove and let cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Step 5
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Chef's notes
*Note:
These cookies taste great using any brand of unsulphured molasses and any brand of sugar, but we recommend Wholesome Organic Molasses and Domino granulated sugar for the pictured crinkly look.
