Although I am a huge fan of crunchy, flat cookies, I also wanted to include a recipe for a moister, chewy version of a molasses cookie. This cookie competes in a big way with Ben’s Molasses Cookies, my son’s all-time favorite, and now I can’t decide which one I like best (so of course I just make both).
Chewy Molasses Cookies
Author: Sally Sampson
Prep time:
Cook time:
Total time:
Serves: 3-4 dozen
Ingredients
- 1 ½ cups (3/4 pound/3 sticks) unsalted butter, at room temperature
- 2 cups white sugar
- 2 large eggs, at room temperature
- ½ cup molasses
- 4 cups all purpose flour
- 1 tablespoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon kosher salt
Instructions
- Preheat the oven to 375 degrees.
- Line a cookie sheet with parchment paper or a silpat/exopat.
- Place the butter and sugar in the bowl of a mixer fitted with a paddle and mix until smooth and creamy.
- Scrape down the sides of the bowl, add the eggs, one at a time, and the molasses, mixing well between additions.
- Scrape down the sides of the bowl, add the remaining ingredients and mix until everything is well incorporated.
- Scrape down the sides of the bowl and mix again.
- Drop the dough by heaping teaspoons about 2 inches apart on the prepared cookie sheet. Alternatively, you can roll the dough into a log.
- Transfer the cookie sheet to the oven and bake until the cookies begin to brown at the edges and are still soft in the middle, about 12 minutes.
- Cool on the cookie sheet and repeat with remaining dough.