Chewy Molasses Spice Cookies
This is a great cookie to bake in the Fall, but it also makes a great addition to your Christmas cookie list! The combination of warm spices is so appealing, and the sugar coating adds a nice contrasting texture to the moist, chewy interior. Bake up a batch, and enjoy them with some hot coffee or tea.
🍪 ☕️
#Christmas #Holiday #Autumn #Fall
Chewy Molasses Spice Cookies
This is a great cookie to bake in the Fall, but it also makes a great addition to your Christmas cookie list! The combination of warm spices is so appealing, and the sugar coating adds a nice contrasting texture to the moist, chewy interior. Bake up a batch, and enjoy them with some hot coffee or tea.
🍪 ☕️
#Christmas #Holiday #Autumn #Fall
Open in Cookpad AppSteps
- 1
Preheat the oven to 350°F (177°C)
- 2
Combine the flour, all the spices, salt, and baking soda in one bowl. Place the softened butter into another bowl.
- 3
Cream the butter until fluffy (~1 minute)
- 4
Add the sugar to the butter and beat on medium speed until the sugar has been well incorporated (~3-4 minutes)
- 5
Add the milk and vanilla extract and beat until incorporated.
- 6
Stir in the molasses by hand.
- 7
Add the dry ingredients and stir by hand just until no floury streaks remain. Do not over mix.
- 8
The dough will be very soft and sticky! You will need to roll the dough into balls about the size of walnuts (~1.5 inches in diameter).
If the dough is too soft to work with, chill it in the fridge for about 30 minutes.
- 9
Place the dough balls into bowls of sugar and roll them around gently until they are completely coated. I coated half my batch with white sugar and half with larger grain Demerara sugar (or “Sugar in the Raw”) for a little more crunch.
- 10
Place the sugar-coated cookies on parchment paper-lined cookie trays. Bake the cookies for about 9 minutes, rotating the sheets halfway through baking.
- 11
Allow the cookies to cool on the sheets, then transfer them to an air-tight container. They will keep up to about 5 days.
- 12
Notes:
👩🏼🍳. The cookie texture will depend, in part, on the type of sugar you use in the dough. Using white sugar will result in a slightly puffier cookie. Using brown sugar will result in a flatter cookie that is a bit denser and chewier.
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