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Molasses cookie recipe

Posted in : recipes on by : Danielle

Molasses cookie recipe


  • 1-one/2 cups butter, softened
  • two cups sugar
  • two large eggs, room temperature
  • one/2 cup molasses
  • four-one/2 cups all-purpose flour
  • 4 teaspoons ground ginger
  • two teaspoons baking soda
  • one-1/2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • one/4 teaspoon salt
  • one/4 cup chopped pecans
  • three/4 cup coarse sugar


  • Preheat oven to 350°. In a huge bowl, cream butter and sugar until finally light and fluffy. Beat in eggs and molasses. Mix the flour, ginger, baking soda, cinnamon, cloves and salt slowly include to creamed mixture and combine effectively. Fold in pecans.
  • Form into two-in. balls and roll in coarse sugar. Location 2-one/two in. apart on ungreased baking sheets. Bake 13-15 minutes or right up until tops are cracked. Take away to wire racks to amazing.

Amazing! I followed the recipe exactly (except for one modest error on my portion) and they came out just like I needed … crispy on the outside, chewy on the within. We love them! I often measure my components very first, then proceed with the recipe, but this time I considered I would measure my dry elements although the sugar and butter have been creaming with each other. It was then that I discovered I did not have any ginger! How could that be. So, in a hurry and in a pinch, I substituted 3 teaspoons of Chinese 5 spice for the known as for four teaspoons of ginger. I crossed my fingers and hoped for the best and properly, they turned out really, really great! Totally delightful! Thank you for sharing this recipe. I will be producing it typically in the course of the upcoming fall and winter! Oh! I ended up with a minor a lot more than three dozen giant cookies. They’re so huge, and chewy, and crispy and buttery and spicy, that 1 is really filling. But … who am I kidding … I couldn’t quit at 1!

These are delightful but I gave the recipe three stars (average) because on removing cookies from the oven they looked perfectly but as soon as they cooled they were very flat..which was disappointing. I am an avid baker and had a wonderful recipe but it was misplaced in a “move” so I’ve tbeen attempting to uncover a substitute. These have great flavor and I might consider them once more but will switch out my flour with a blend and absolutely refrigerate overnight.

These are completely delicious. One of my hubby’s favorites. A couple of suggestions I discovered. Do not overbake them and permit them to amazing a couple of minutes on the pan just before you get rid of them to the cooling rack. Also retailer them in an airtight container and they will stay chewy and not get hard. These will disappear swiftly.

Blue ribbon at the county honest!

Go with each other simple and bake up wonderfully. I was exhausted and didn’t roll them in sugar, just dropped by spoonful and they still turned out great. 🙂

I followed the recipe exactly except I utilized the suggestion of incorporating hand-chopped candied ginger rather of nuts. I rolled them in turbinado sugar, used a two Tbsp scoop, baked for 13 minutes at 350, and I got three dozen huge cookies, crunchy on the outside and chewy in the middle. This is an straightforward delicious cookie and I’ll make it yet again soon but probably with more molasses.

Very best cookie recipe that I have ever attempted. Outcomes are specifically as stated in the recipe. Excellent taste and texture. Dough was simple to take care of. The tip about employing one/4 cup scoop to measure was specifically what this baking dunce needed to realize success. I really feel like an accomplished baker! This recipe is a keeper.

I substitute. 1/two cup candied ginger for the nuts. Actually helps make a difference.

Best recipe ever!

I’ve produced these twice now and they have been a large hit. I go through some of the reviews, particularly the one from the author, Kristine Chayes, and I followed her guidance. I didn’t add nuts (I did not miss them in the final item), I utilized a one/4 cup scoop and I did not refrigerate the dough just before baking. My oven took 15 minutes and they were done perfectly. I ended up only placing 9 on a cookie sheet at a time as an alternative of twelve so they did not run with each other. This recipe is going on the list of Christmas treats to make.

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