Sugar Coated Molasses Cookies (Recipe)

Alright, apron on, let's bake some magic! Here's my recipe for chewy, fragrant, and utterly irresistible Sugar Coated Molasses Cookies. I guarantee these will disappear faster than you can say "gingerbread man."

Recipe: Chef's Secret Sugar Coated Molasses Cookies

This recipe focuses on achieving a perfectly chewy texture with a delightful balance of warm spices and a satisfyingly sweet, sugary crust.

Yields: Approximately 24-30 cookies Prep Time: 20 minutes Chill Time: 30 minutes (minimum, longer is better!) Bake Time: 10-12 minutes Total Time (Approximate): 1 hour 10 minutes + chill time

Ingredients:

• Dry Ingredients:
  • 3 cups (375g) all-purpose flour, plus more for dusting
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg (freshly grated is best!)
  • 1/4 teaspoon salt
• Wet Ingredients:
  • 3/4 cup (170g) unsalted butter, softened to room temperature
  • 1 cup (200g) packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (85g) unsulphured molasses (key to that authentic flavor!)
  • 1 large egg
  • 1 teaspoon vanilla extract
• Coating:
  • 1/2 cup (100g) granulated sugar

Equipment:

• Large mixing bowl
• Electric mixer (stand mixer or hand mixer)
• Measuring cups and spoons
• Rubber spatula
• Baking sheets
• Parchment paper
• Cookie scoop (optional, for uniform cookies)
• Wire rack for cooling

Instructions:

1. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. Set aside. This ensures the spices are evenly distributed for maximum flavor.
2. Cream Butter and Sugars: In a separate mixing bowl, cream together the softened butter, brown sugar, and 1/4 cup granulated sugar until light and fluffy. This process incorporates air and creates a tender cookie.
3. Add Wet Ingredients: Beat in the molasses, egg, and vanilla extract until well combined. Molasses adds a richness and depth of flavor, so don't skimp!
4. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in tough cookies.
5. Chill the Dough: Cover the dough tightly with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours. Chilling allows the gluten to relax and prevents the cookies from spreading too much during baking. Tip: Chilling overnight deepens the flavors!
6. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
7. Shape and Coat Cookies: Scoop rounded tablespoons of dough (or use a cookie scoop) and roll them into balls. Roll each ball in the remaining granulated sugar, ensuring they are evenly coated.
8. Arrange on Baking Sheets: Place the sugared cookie dough balls on the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading.
9. Bake: Bake for 10-12 minutes, or until the edges are set and the centers are slightly soft. The cookies will continue to bake as they cool. Tip: Start checking at 10 minutes. Overbaking leads to a drier cookie.
10. Cool: Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Chef's Notes and Tips:

• Molasses Matters: Use unsulphured molasses for the best flavor. Blackstrap molasses is too bitter for this recipe.
• Spice It Up (or Down): Adjust the spices to your liking. If you prefer a stronger ginger flavor, add a little more.
• Don't Overbake: Overbaked molasses cookies are dry and crumbly. You want them to be slightly soft in the center when you take them out of the oven.
• Freezing: Baked cookies can be frozen in an airtight container for up to 2 months. You can also freeze the dough balls before baking, which are great for a quick warm dessert! Just add 1-2 minutes to baking time when baking from frozen.
• Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days.

Enjoy these delightful Sugar Coated Molasses Cookies! They are perfect with a glass of milk, a cup of coffee, or just as a sweet treat anytime. Bon appétit!