Chewy Molasses Cookies
Up until recently I can’t be sure that I’ve ever had molasses cookies. I have definitely had ginger snaps. When looking up various methods and recipes for molasses cookies they seemed extremely similar to those for ginger snaps. I was a bit baffled honestly. Are they the same cookie with a different name? Kind of like the girl scout cookies: samoas and caramel delights. They’re the same cookie with a different name. I’m not sure why they felt the need to ever change it. I believe caramel delites is the newer name. Is it a regional thing? I know them as samoas.
I had thought to maybe make a molasses recipe followed by ginger snaps but that didn’t happen. I figured it might be neat to do a side by side comparison. I will make ginger snaps though. I love them, so it will happen. It’s just a matter of when really. Cookies are almost always quick and easy so almost any day is a good day to make cookies… unless of course it’s 90 degrees out. I prefer to not cook on super hot days.
The recipe I’ll be sharing is based on Martha Stewart’s recipe but changed around just a bit. I wasn’t thrilled with how the original dough was turning out so I made some alterations last minute. I was having a nightmare of a time with super sticky dough that would not only not get off my hand but wouldn’t form into balls. This lead to the changes in the ingredients as well as adding some methods for getting the cookies to come together better.
The final product: so good! They have a superb texture, just the slightest crunch outside with a soft middle. Very soft overall but not break in your hand and fall apart soft. They hold together well and with the changes I’ve made, prove to be a very easy recipe overall. Maybe a bit more time consuming than some others but if you like molasses cookies, the time is definitely worth it.
I made a nifty little cookie container out of an empty bread crumb tube. Covered it with wrapping paper and voila. I’m trying to come up with uses for containers and items as much as I can. This came to me last minute and I was pretty proud of myself. So silly but it’s the little things, right?
Chewy Molasses Cookies
1 1/2 C flour
3/4 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
3/4 C sugar (divided 1/2 C and 1/4 C)
6 tbsp butter, softened
2 tbsp molasses
Preheat oven to 350. In a medium bowl, combine flour, baking soda, cinnamon, nutmeg and salt. Set aside. Measure 1/4 cup sugar into a small bowl and set aside.
In a large bowl or stand mixer, cream butter and sugar. Always crack eggs into a separate bowl prior to adding to a mixture. I don't always do that and this particular time backfired on me. I had to fish out a small piece of the shell. Oops. So save yourself some hassle and crack into a separate bowl first just in case you have any stray shell pieces. Add egg to butter mixture. Scrape down the sides of your bowl.
Prior to measuring out your molasses spray the measuring spoon with baking spray. This will help the molasses to slide out easy and not need to be scraped out of the spoon. Do this with any super sticky ingredients, for any recipe really. Add molasses to bowl, mix until just combined.
Add dry ingredients, remembering to reserve the 1/4 cup of sugar. Scrap bowl occasionally. Beat until dry ingredients are well incorporated and a nice dough has formed. Transfer bowl of dough to fridge for 15+ minutes. This will help the dough to stiffen up which will make forming balls much easier.
Using a small cookie scoop, scoop a ball of dough. Pop it into your hand and roll to form a more uniform ball. Drop into bowl of sugar, coat well by either rolling ball around or sprinkling with sugar from within the bowl. Transfer completed ball to a cookie sheet. Cookies will double in size so remember to space them accordingly. When you have filled up one tray, pop in the freezer for 10 minutes. Transfer bowl of dough back to the fridge until you are ready to continue making more dough balls. The best time would be immediately after putting the first tray in the oven. Repeat process of freezer, fridge, etc until you have cooked all of the dough. You can also freeze any leftover dough you wish to not cook immediately. Remember to label the airtight bag or container with the name of the cookie and any additional information. I sometimes like to add oven temp and time to the bag so I don't need to look up any information. Just thaw and go.
Bake in a 350 degree oven for 12 minutes. Let cool partially on the tray for 5 minutes before transfering to a cooling rack. They are very fragile at first, so do let them sit for a bit before trasnfering. Store any uneaten cookies in an airtight container.