Chewy Molasses Spice Cookies

Name: Chewy Molasses Spice Cookies
Prep time: 1 h 30 min
Cook time: 45 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 3 3/4 cups all-purpose flour (17 oz/488 g); 1 tablespoon baking soda (0.63 oz/18 g); 2 1/2 teaspoons ground ginger; 1/2 teaspoon finely ground black pepper; 1/2 teaspoon ground allspice; 1/2 teaspoon Diamond Crystal kosher salt; 1/4 teaspoon ground cloves; 1 1/2 sticks unsalted butter (6 oz/170g), melted and cooled to room temperature; 1 1/2 cups packed dark brown sugar (10.6 oz/300g); 2 large eggs (3.5 oz/100g), at room temperature; 1/2 cup unsulfured molasses (5.6 oz/160 g) (see above); 2 teaspoons apple cider vinegar (0.33 oz/9 g); 2 teaspoons vanilla extract; 1/2 cup demerara sugar, for rolling

6 steps

Prep:1h 30minCook:45min

Updated at: Wed, 16 Aug 2023 23:58:32 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories126.6 kcal (6%)

Total Fat3.6 g (5%)

Carbs21.8 g (8%)

Sugars12.7 g (14%)

Protein1.6 g (3%)

Sodium152.8 mg (8%)

Fiber0.3 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

42 servings

488gall-purpose flour

18gbaking soda

2 ½ teaspoonsground ginger

½ teaspoonblack pepper

finely ground

½ teaspoonground allspice

½ teaspoonkosher salt

¼ teaspoonground cloves

170gunsalted butter

melted and cooled to room temperature

300gdark brown sugar

packed

100geggs

large, at room temperature

½ cupunsulfured molasses

9gapple cider vinegar

2 teaspoonsvanilla extract

½ cupdemerara sugar

for rolling

Instructions

Step 1

Mix the dry ingredients. In a large bowl, whisk together the flour, baking soda, ginger, pepper, allspice, salt, and cloves. Set aside

Step 2

Make the dough. In a stand mixer fitted with the paddle attachment (or in a large bowl if using a hand mixer), beat the butter and brown sugar on medium speed until slightly pale, about 1 minute. Add the eggs one at a time, beating thoroughly after each addition until fluffy, about 1 minute. Add the molasses, vinegar, and vanilla and beat until combined. Reduce the mixer speed to low and gradually add the flour mixture, beating just until the last trace of flour disappears. The dough will be very soft and sticky.

Step 3

Chill the dough. Divide the dough in half, wrap each half in plastic, and press into a 6 x 6-inch square. Refrigerate the dough until firm, at least 1 hour (longer is better) and up to 2 days.

Step 4

Preheat the oven and prepare the pans. Arrange two oven racks in the upper and lower thirds of the oven and preheat to 350F. Line two rimmed baking sheets with parchment paper.

Step 5

Roll the dough into balls. Place the demerara sugar in a small bowl. Remove one square of dough from the refrigerator, portion into 1-ounce (28g) pieces, and roll each into a ball (they should be about 1 1/4 inches in diameter). Toss the balls in the demerara sugar to coat all over, then place on the prepared baking sheets, spaced about 3 inches apart (the cookies will spread during baking). Refrigerate any balls that don’t fit on the baking sheets.

Step 6

Bake. Bake on the upper and lower racks until the edges are firm to the touch but the centers are still very soft and slightly shiny, 12 to 14 minutes, switching racks and rotating the sheets front to back halfway through. Remove from the oven and cool for 15 minutes on the baking sheets before using a thin spatula to transfer them to a wire rack. Repeat the rolling and baking process with the remaining dough and demerara sugar.