Put these seriously delicious soft and chewy molasses cookies at the tippy top of your holiday baking list. With their crispy edges, chewy centers and sugar-dusted tops, people will go crazy for these cookies! Perfect for your annual holiday cookie swap or for shipping to far away friends and family.
- 2 1/2 cups (310 g) all-purpose flour, spooned and leveled
- 2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground clove
- 1/2 cup (113 g) unsalted butter, browned but in solid form at room temperature
- 1/4 cup coconut oil, soft but not melted
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) light brown sugar, packed
- 1 large egg, room temperature
- 1/4 cup (80 g) dark molasses, not blackstrap
- granulated sugar, for rolling cookies
- To brown the butter, begin by melting it in a small saucepan over medium-low heat. Stirring occasionally, continue to heat the butter. It will begin to crackle and foam. Continue stirring frequently for about 5 minutes until the butter begins to brown. Small bits of golden brown milk solids will form in the bottom of the pan. The butter is ready when it stops making the crackling sound and the color turns amber. Remove from the heat and immediately pour into a heat-safe bowl. Scrape the bits of brown butter from the bottom of the pan into the bowl. Refrigerate the butter until firm, about 45 minutes to an hour.
- Once firm, remove the butter from the refrigerator and let it sit at room temperature for at least 10 to 15 minutes. Meanwhile, preheat the oven to 325°F. Line two baking sheets with parchment paper and set aside. Fill a small bowl with about 1/4 cup granulated sugar. Set aside.
- In a medium bowl whisk together the flour, baking soda, salt, and spices. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the brown butter, coconut oil, brown sugar and granulated sugar together for about 2 minutes. The mixture should be light and fluffy.
- Add the egg and mix to combine well, about 30 seconds.
- Add the molasses and mix on low speed until incorporated.
- With the mixer on low speed, add the dry ingredients one cup at a time until just combined. Do not over mix.
- Use a large cookie scoop to portion out 2 ounce balls of dough. Use your hands to roll the dough into a ball and then roll the ball in the bowl of granulated sugar.
- Place the cookies on the prepared cookie sheets, leaving 2 inches of space between each cookie. Use the palm of your hand or the bottom of a measuring cup to gently flatten the top of the cookies.
- Bake one sheet at a time on the center rack of the oven for 11-12 minutes or until there are cracks on the tops of the cookies. Remove the cookies from the oven and cool on the baking sheet for 10 minutes.
- Carefully transfer to a cooling rack to cool completely. Dust with additional granulated sugar if desired.
To freeze the cookie dough before baking, roll the dough into balls and freeze on a parchment lined baking sheet for about an hour. Transfer the dough balls to a plastic freezer bag and freeze for up to 3 months. When ready to bake, defrost the dough at room temperature and then roll in granulated sugar before baking.
Store the cookies tightly covered at room temperature for up to one week.
Keywords: molasses cookies, soft and chewy molasses cookies, old fashioned molasses cookies