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Filtering by Tag: molasses

Chewy Chewy Chewy Molasses Cookies

Patricia Reitz

Chewy, chewy, chewy, chewy, really yummy, and chewy is how I describe these fantastic molasses cookies. They’re my new cookie obsession! Yes, the intoxicating sweet and spicy aroma of these cookies will pull you in, but their delicious flavor and chewy texture will keep you coming back for more!

Feel free to pull out your stand mixer if you like, but this simple recipe can easily be mixed with a hand mixer.

Start by whisking together the flour, baking soda, ground ginger, ground cloves, ground cinnamon, and fine salt in a medium mixing bowl.

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Set aside.

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In another mixing bowl, whisk together the sugar, oil, molasses, and egg.

This is where your mouth starts to water. Just sayin’!

Pour the wet ingredients into the dry.

Mix on medium speed until no traces of dry ingredients remain.

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Use a #50 scoop to portion the dough. You can place the dough directly on a silicone-lined sheet pan, or….

Roll the dough in the palm of your hands; then coat with granulated sugar.

Sometimes time is a factor and rolling the dough can eat up precious minutes in one’s schedule, but I have to say, the sugar-coated cookies look the most festive after baking.

Bake as directed and allow cookies to cool for 5 minutes before transferring to a cooling rack to cool completely. Store cookies in an airtight container to maintain chewiness.

Items used to make this recipe:


Chewy Chewy Chewy Molasses Cookies

makes 24 cookies (#50 scoop)

Ingredients:

  • 2 cups all purpose flour

  • 2 teaspoons baking soda

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1/2 teaspoon ground cloves

  • 1/2 teaspoon fine salt

  • 1 cup granulated sugar

  • 3/4 cup neutral flavor vegetable oil

  • 1/4 cup molasses

  • 1 large egg

  • optional: 1/4 cup granulated sugar for rolling

Directions

  1. Preheat oven to 275F and place rack in center position.

  2. Line 2 half sheet pans with silicone liners; set aside until needed.

  3. In a medium mixing bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt; set aside.

  4. In another mixing bowl, whisk together the sugar, oil, molasses, and egg.

  5. Pour the wet ingredients into the dry and use and hand mixer to combine on medium speed until no traces of dry ingredients remain.

  6. Use a #50 scoop to portion dough, 12 cookies per silicone-lined half sheet pan (optional, roll dough into balls and coat with granulated sugar before baking).

  7. Bake cookies, one tray at a time, in center of preheated oven for 18-20 minutes.

  8. Remove from oven and rest for 5 minutes before transferring to a rack to cool completely.

  9. Store cookies in an airtight container.

Note: if the cookies lose their chewiness, place in an airtight container with a damp paper towel. The cookies will soften nicely within a few hours.

adapted from Shelby at The Queens Cabinet.