Monday, November 9, 2009

Chewy Molasses Cookies

I've never made molasses cookies before, and after seeing several recipes, I decided to try one out.  I chose to make chewy molasses cookies from allrecipes.com

The recipe was easy to put together, but you do need to plan ahead because you need to chill the dough for an hour in the fridge.  My first batch, I made the cookie balls too big and the cookies spread out too much.  So for my next batches, I reduced the size of the dough balls by half.  The cookies are crispy on the outside, and chewy on the inside. 

Chewy Molasses Cookies (adapted from allrecipes)

Ingredients

  • 3/4 cup butter, melted
  • 1 cup white sugar
  • 1 egg
  • 1/4 cup molasses
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/3 cup white sugar

Directions


  1. In a medium bowl, mix together the melted margarine, 1 cup sugar, and
    egg until smooth. Stir in the molasses. Combine the flour, baking soda,
    salt, cinnamon, cloves, and ginger; blend into the molasses mixture.
    Cover, and chill dough for 1 hour.

  2. Preheat oven to 375 degrees F (190 degrees C). Roll dough into 1/2 sized balls, and roll them in the remaining white sugar. Place cookies
    2 inches apart onto ungreased baking sheets.

  3. Bake for 8 to 10 minutes in the preheated oven, until tops are cracked. Cool on wire racks.

 

5 Responses to “Chewy Molasses Cookies”

  1. 1

    Faye — November 9, 2009 @ 11:40 am

    Oh yums! That looks awesome. What’t the difference b/w these cookies and ginger snaps? They look about the same (minus the ginger?)?
    So are the cookies meant to be crispy on the outside and chewy on the inside? That would be perfect (for me)! I wasn’t sure if your first batch was your one and only batch.
    Great recipe!

  2. 2

    Kirbie — November 10, 2009 @ 9:35 am

    Hi Faye- The cookies are supposed to be chewy and crispy. I was specifically looking for a recipe that made them this way. Just be careful that your dough balls aren’t too big and that you place them at least two inches apart on the cookie sheet.
    I don’t really know too much about the difference between ginger snaps and molasses cookies as I don’t have much experience eating them. The ingredients are very similar. I know that ginger snaps are crunchy cookies. And I think molasses cookies can be chewy or crunchy or maybe even soft?

  3. 3

    Three-Cookies — July 25, 2011 @ 5:15 pm

    You have a lot of great cookie recipes, this molasses cookie recipe is one I will try for sure. I love molasses

    • Kirbie replied: — July 25th, 2011 @ 8:36 pm

      Thanks. I liked these too.

  4. 4

    Very Chewy Molasses Cookies :: In The Devil's Kitchen — November 11, 2011 @ 5:41 pm

    [...] .addtoany_subscribe img{border:0;} The dark and sticky molasses gives these devilish cookies a wonderful dark brown colour, a rich taste, and a soft, chewy texture. Bake a batch of these dark devils today.   Ingredients (35-40 cookies) ½ cup butter ½ cup natural cane sugar 1 egg ¾ cup molasses 2 ¼ cups flour 1 tsp baking soda ½ tsp ground ginger ½ tsp ground cinnamon ¼ tsp salt   1. Pre-heat oven to 350F (180c). 2. In a large bowl, cream the butter. 3. Cream in the sugar. 4. With an electric mixer, beat in the egg and molasses. Mix until smooth. 5. In a medium bowl, combine all of the remaining ingredients. Then, mix the dry mix into the wet. 6. Mound spoonfuls of batter on a buttered and floured baking sheet. Space 1” (2.5cm) apart. 7. Bake for 15 minutes. Outside of cookie will be just slightly firm. 8. Cool for 4-5 minutes on the baking tray, and then transfer to a cooling rack.   The dark and sticky molasses gives these devilish cookies a wonderful dark brown colour, a rich tas…ins/like.php?app_id=190335981022430&href=http://inthedevilskitchen.com/2011/10/30/very-chewy-molasses-cookies&send=false&layout=standard&width=450&show_faces=true&action=recommend&colorscheme=light&font&height=80" scrolling="no" frameborder="0" style="border:none; overflow:hidden; width:450px; height:80px;" allowTransparency="true"> The dark and sticky molasses gives these devilish cookies a wonderful dark brown colour, a rich taste, and a soft, chewy texture. Bake a batch of these dark devils today.   Ingredients (35-40 cookies) ½ cup butter ½ cup natural cane sugar 1 egg ¾ cup molasses 2 ¼ cups flour 1 tsp baking soda ½ tsp ground ginger ½ tsp ground cinnamon ¼ tsp salt   1. Pre-heat oven to 350F (180c). 2. In a large bowl, cream the butter. 3. Cream in the sugar. 4. With an electric mixer, beat in the egg and molasses. Mix until smooth. 5. In a medium bowl, combine all of the remaining ingredients. Then, mix the dry mix into the wet. 6. Mound spoonfuls of batter on a buttered and floured baking sheet. Space 1” (2.5cm) apart. 7. Bake for 15 minutes. Outside of cookie will be just slightly firm. 8. Cool for 4-5 minutes on the baking tray, and then transfer to a cooling rack.   WordPress › Error [...]

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