Email. These cookies are beautifully cracked, crunchy around the edges, soft and chewy in the middle, and full of deep, caramelized and chocolate flavor. Notes: To get a soft chewy cookie, slightly underbake the cookies. Giving the pan a hard tap and pressing on the cookies after baking will help to keep the centers dense and chewy.
4 ounces semisweet chocolate. 8 tablespoons (1 stick) unsalted butter. 1 1/4 cups all-purpose flour. 2 tablespoons unsweetened cocoa powder. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 2/3 cup light-brown sugar. 1 large egg, lightly beaten. 2 tablespoons dark, unsulfured molasses.
What do molasses cookies taste like?
Molasses cookies have a very distinct spice flavor. This comes from the use of ground cinnamon and ginger, as well as the rich flavor of dark molasses. They taste somewhat like a gingersnap cookie, however, they are more subtle and soft instead of crisp.
Is there substitute for molasses making gingerbread cookies?
Gingerbread cookies are perhaps the simplest recipe in which to substitute for molasses. When making gingerbread, you can substitute an equal amount of dark corn syrup or #3 Grade B dark maple syrup.
Is there molasses in gingerbread cookies?
Molasses is the sugary syrup, which is a byproduct of sugarcane or sugar beet processing. It has a thick consistency, and is mainly used as a sweetener, especially in baking. Molasses is used in gingerbread cookies, rye bread, baked beans, shoofly pie, pumpkin pie, cakes, etc. It is also used with hot cereals and porridge.
What are some recipes for cookies?
Directions Preheat oven to 350°F. In a large bowl, cream together the shortening and brown and granulated sugars. Form the cookie shots inside the molds, making the walls of the cookie shot about 1/4 inch thick. Bake for about 20 minutes or until the cookies just start to brown.
Soft chocolate molasses cookie recipe. From the blog Serious Eats Makes about 2 dozen cookies. ¾ cup butter, melted; 1/2 cup packed brown sugar; 1/2 cup granulated sugar; 1/2 teaspoon salt; 1 large egg; 1 teaspoon vanilla; 1/3 cup Grandma Fancy Molasses; 2 cups flour; 6 tablespoons cocoa; 2 teaspoons baking soda; ½ cup sugar for rolling cookies in
Step 1, In mixing bowl, beat together shortening and sugar. Step 2, Stir in molasses. Step 3, In a medium bowl, whisk flour with baking soda, spices and salt. Step 4, Add alternately to flour mixture with buttermilk/yogurt to form a soft dough. Step 5, Refrigerate for at least several hours or overnight.
These Ginger Molasses Cookies are soft and chewy, and they’re great for the holidays! These Molasses Cookies have an amazing taste and texture thanks to a lovely mix of spices. Pin Rate for Printing. Dessert course: cookies. American cuisine . Starbucks Ginger Molasses Cookies are a soft, chewy cookie with a gingerbread flavor.
Stir in the molasses. Combine the flour, baking soda, cinnamon and ginger; stir into the molasses mixture. Cover the dough and chill for at least 1 hour. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the prepared cookie sheet.
Preheat oven to 375 degrees. Cream shortening and sugar on medium in blender or by hand with a spoon. Add molasses, eggs, baking soda, salt, and spices mix on medium low or until well incorporated. Add flour and mix on medium low, until no longer visible. Shape into 1 inch balls, or use a cookie scoop to form 1 inch balls.
Chocolate-Molasses Cookies Recipe
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, ginger and nutmeg. Set aside. In a stand mixer with the paddle attachment, beat together the butter and both sugars until light and creamy, 2–3 minutes. Add the molasses and eggs and mix until incorporated. Make sure to scape the sides.
These tasty cookies check off all the boxes for a winning holiday treat: rich, dark chocolate flavor, a slight hint of heat from both crystallized and ground ginger, and the deep smoky sweetness of molasses. The cookies will be very soft when they come out of the oven, and as they cool, they firm up and develop a nice crunchy exterior and soft interior.
Mix the flour, ginger, cinnamon, cloves, baking soda and baking powder in a medium bowl. Set aside the bowl. Pour the sugar over melted butter and stir with a whisk until combined. Add the egg and whisk until combined. Add the molasses and mix until combined. Mix in the flour in 2–3 batches.
Whisk all-purpose flour, baking soda, cinnamon, ground ginger, cloves, nutmeg, and salt together in a bowl. Beat butter with granulated sugar and brown sugar with a hand-held mixer (high speed) until creamy. Add molasses. Beat to combine. Add egg and vanilla. Beat to combine. Reduce the speed to low. Mix the flour mixture into the wet ingredients.
1 ¼ cups chocolate chips. In a medium bowl combine the flour, flax, baking soda and salt. In another, good sized bowl cream butter and sugar. Add molasses then eggs one at a time. Mix in vanilla. Gradually add the dry ingredients until a dough forms. Stir in chocolate chips. Drop by tablespoonful on a parchment lined baking sheet.
Chewy Chocolate-Molasses Cookies Recipe
Instructions. Whisk together flour, baking soda, salt, pumpkin pie spice, and pepper in a bowl and set aside. In a stand mixer with a paddle attachment, beat the butter on medium speed until smooth and creamy. Add in the brown sugar, molasses, and pumpkin puree. Beat for 2 minutes, scraping down the sides of the bowl as needed.
With the mixer on medium speed, gradually add the sugar and beat into the butter until combined. Add the egg and molasses and beat until blended. Scrape the sides and bottom of the bowl then add the flour mixture in three parts, just mixing until it disappears. Stir in chocolate chips. Bake Cookies.
1.Preheat the oven to 350F; line a large baking sheet with parchment paper or a silpat liner. 2.Whisk together the almond flour, flaxseed meal, coconut flour, granulated erythritol, pumpkin pie spice, salt, and baking soda in a medium bowl and set aside.
Add in the molasses, pumpkin, vanilla, baking soda, salt, and pumpkin pie spice. Mix for 1 minute on medium speed until combined and smooth, scraping the sides of the bowl as necessary. Turn mixer to low and add in the flour, mixing until just combined. Portion out the dough using a medium (2- tablespoon) cookie scoop, and roll each into a ball.
Line two baking sheets with parchment paper. In a medium bowl whisk together flour, baking soda, cinnamon, ginger, cloves, allspice, black pepper, and salt. In a stand mixer fitted with a paddle (or hand mixer) beat the softened butter, brown sugar, and ⅓ cup sugar on medium speed until pale and fluffy, 3 minutes.
Soft and chewy chocolate molasses cookie recipe
Stir brown sugar, egg, molasses and vanilla into cooled chocolate mixture. Add flour mixture, stirring until combined. Place scant tablespoons of dough on ungreased cookie sheet, 2 inches apart. Bake 10 to 11 minutes until tops begin to crack and cookies are still soft to the touch.
First, start by preheating the oven to 350F, then line a large baking sheet with parchment paper and set aside. In a medium bowl, mix the flour, baking soda, cinnamon, ground ginger, ground cloves, and the salt and set aside. In a large mixing bowl, cream the butter, brown sugar, and granulated sugar until light and cream.
Instructions. Preheat oven to 350°F. Lightly coat two baking sheets with nonstick cooking spray. In a bowl, combine flour, baking soda, cinnamon, ginger, allspice, and salt.
3. In a large bowl, sift together the sugars, baking powder, baking soda, salt, and flour. 4. Combine the moist mixture with the dry mixture. Add the chocolate chips. 5. Shape the dough into 1-inch balls, and place them 1 inch apart on an ungreased cookie sheet. 6. Bake for 8 minutes, or until the cookies are light brown around the edges.
The Soft Molasses Spice Cookies can be stored at room temperature in airtight container or zip-top plastic bag up to 5 days. They can also be stored in the freezer for up to 3 months. I love these Soft Molasses Spice Cookies. Look at the cracks with a bit of sugar oozing from them.
Seriously Soft Molasses Cookies
Add chocolate chunks and fold into batter. Cover and refrigerate for at least 2 hours or overnight. Once chilled, roll about 1 tablespoon of batter into a ball. If coating with sugar mixture, combine sugar and cinnamon in a small bowl and roll ball until covered. Place on a baking sheet lined with parchment paper or silpat.