Soft & chewy molasses cookies

If you’re looking for a cookie recipe that seems simple but has a lot of flavor (plus a soft and chewy texture), then you need to bake these molasses cookies as soon as possible.

They were very good! I’ve shared this batch with many friends who didn’t think they’d really care for the molasses cookies, but were quick to change their tune when they tried them. Laugh out loud.

They have a strong, almost smoky flavor of molasses combined with a hint of ginger, cinnamon, and cloves. But they are not overwhelming. They taste like a more flavorful and enjoyable snack.

The texture of these molasses cookies is essentially the opposite of a hard and crunchy gingersnap. These are soft (almost soft) and when eaten cool enough, they are quite chewy. I love the texture of these as well as the taste.

One important ingredient, although optional if you can’t find it, is turbinado road (sometimes called raw sugar) which I add on top just to give it a little crunch.

What does molasses do in cookies?

The main role of molasses in cookies is to add more flavor! It also adds some sweetness (although sugar is also part of this recipe). Molasses also adds a deep brown color, as it is one of the wet ingredients in the dough.

What is the difference between molasses and gingerbread cookies?

These molasses cookies are very soft and chewy (much like chocolate chip cookies) while gingerbread tends to have a more hearty texture (great for building a gingerbread house) like shortbread.

However, the taste is very similar, so if you enjoy the taste of gingerbread, you will probably like them.

If you’ve never tried molasses cookies before, try this recipe and let me know what you think in the comments. Happy baking! so so. Emma

PS Be sure to check our most popular cookie recipes for more cookie content!

Soft & chewy molasses cookies

a simple, easy recipe for making flavorful molasses cookies

  • cup

  • cup
    White sugar

  • cup
    Brown sugar
  • 2
    maple syrup

  • cup

  • teaspoon
    vanilla essential oil
  • first
  • 2
    the cup
    all-purpose flour
  • 2
    baking soda

  • teaspoon
  • first
  • first

  • teaspoon

  • cup
    turbinado road

  1. In a large mixing bowl, whisk together the softened butter and sugar.

  2. Stir in maple syrup, molasses, and vanilla extract until combined.

  3. In another mixing bowl, whisk together flour, baking soda, salt, ginger, cinnamon, and cloves.

  4. Stir dry ingredients with wet ingredients until a soft dough forms.

  5. Cover and chill in freezer for 30 minutes or refrigerator for several hours (or overnight).

  6. Form dough balls from the dough and roll the tops in the turbine sugar.

  7. Place on a parchment-covered baking tray or baking tray.

  8. Bake at 350°F for 8-10 minutes. For my oven, 9 minutes is just right. The edges will turn brown but the center will still be very soft.

  9. Let the baking tray cool for a few minutes before transferring to a cooling rack.

The turbinado topping is optional but makes a nice addition both to the final appearance of these cookies as well as adding a slight crunch.

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