Chewy Molasses Cookies
There are few recognizable smells that map to a point in time. The aromas of warm cinnamon and ginger, browned butter wafting through the air, clearly mean Fall is here! This is my absolute favorite time of year. A time of transition, a time to reflect, a time to be grateful for ever increasing possibilities of change and growth. I found an inspirational quote for the Fall season: “Autumn shows us how beautiful it is to let things go…”. How poignant! Fall ushers in the chance to “shed” the old ways of doing things. To allow for new growth and new perspective. There is so much freedom in this process! Fall is good and Fall is necessary!
So, there would be no better way to celebrate this time of year than to bake a batch of these giant, chewy molasses delights. There is a ton of textures and detectable, delectable flavors packed in this treasure. This family-friendly recipe engages kids! They love to roll the dough balls in the Turbinado sugar and plop them on the baking sheet. The simple ingredients and the quick prep process will have your home smelling warm and inviting in no time. These are great to bring to a holiday get-together or even bake and freeze for later.
Give yourself a head-start on your Holiday baking and have a batch of these crunchy, cakey bakes on hand. Cinnamon, ginger and butter anxiously await your oven! Enjoy the smiles you create with the smells of Fall enveloping your home!
Chewy Molasses Cookies
Equipment
- Standing Mixer or hand mixer
- 3 ounce scoop
- Baking sheet
- Parchment paper or Silpat
Ingredients
- 1 1/2 cups unsalted butter softened
- 2 cups sugar
- 2 each large eggs at room temperature
- 1/2 cup molasses unsulfered
- 4 1/2 cups all-purpose flour
- 4 tsp ground ginger
- 2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1 tsp ground cloves
- 1/4 tsp salt Kosher
- 1/4 cup pecan pieces candied
- 3/4 cup sugar Turbinado (sugar in the raw)
Instructions
- Preheat oven to 350 degrees F. In the bowl of your standing mixer, cream butter and sugar until light and fluffy. Be sure sugar is FULLY incorporated into the butter for the best cookie!
- Add molasses and eggs and beat together with butter mixture.
- In a separate bowl, combine flour, ginger, baking soda, cinnamon, clove and salt. Gradually incorporate into creamed mixture and mix well. Gently stir in pecans.
- Using the 3 ounce scoop, create balls of dough and roll in Turbinado sugar. Place 2 inches apart on baking sheet. Baked for 13-15 minutes or until the cookie tops begin to crack.
- Cool on wire racks.
