Chewy Molasses Cookies
Celebrate the Fall season with a baked batch of these giant, chewy molasses treasures. Filled with a ton of textures and detectable, delectable flavors packed in a sugary-crunchy-cakey delight!
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.
