Chewy Molasses Cookies
The perfect chewy molasses cookie just like you may remember having at City Bakery in New York City!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 1x
Ingredients
Scale
- 3/4 cup softened butter
- 1/2 cup white sugar, plus more for dredging cookies in before baking
- 1/2 cup dark brown sugar
- 1 large egg
- 1/4 cup molasses
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground clove
- 3 teaspoons ground cinnamon
Instructions
- In a large bowl, whisk together the dry ingredients: flour, baking soda, salt, and spices.
- In the bowl of a stand mixer fitted with the whisk attachment, cream the butter and sugars until the mixture is light and fluffy, stopping to scrape down the sides. This takes about 2 minutes at medium-high speed.
- Add in the egg and molasses and combine them into the dough.
- Gradually add in the dry ingredients, beat until it is completely incorporated into the dough.
- Transfer to a bowl, cover, and refrigerate for at least an hour.
- Once the dough is completely chilled, roll into balls, roll in white sugar, and place on cookie sheets. If you are using the large ice cream scoop, you will only be able to bake a few at a time.
Notes
If you are using the large ice cream scoop, you will only be able to bake a few at a time. This recipe makes exactly eight large cookies or you could make double that by making much smaller cookies. This is personal preference, but I love one big cookie! If you decide to make smaller cookies, adjust the baking time!