Chewy Molasses Spice Cookies
These Chewy Molasses Spice Cookies are soft with the perfect blend of spices. The perfect cookie filled with warm fall spices.
Ingredients
- 2 1/4 cups all purpose flour
- 1 tsp baking soda
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground black pepper
- 1/4 tsp kosher salt
- 12 tbsp (1 1/2 sticks) unsalted butter, room temperature
- 1/3 cup light brown sugar, packed
- 1/3 cup granulated sugar
- 1 large egg yolk, room temperature
- 1 tsp pure vanilla extract
- 1/2 cup unsulphured blackstrap molasses, see notes for measuring tip
- 1/2 cup granulated sugar, for rolling
Instructions
- Preheat oven to 375°F. Line your baking sheets with parchment paper.
- Whisk together flour, baking soda, pumpkin pie spice, cinnamon, ginger, and salt in medium bowl until combined.
- In the bowl of a stand mixer fitted with paddle attachment, add the butter, granulated sugar, and, brown sugar. Beat on medium-high speed until light and fluffy, about 3 minutes.
- Add the egg yolk and vanilla extract, mix on low until just combined. Add in the molasses and beat on medium speed, until fully incorporated. Scrape down the sides and bottom of the mixing bowl with a rubber spatula to ensure everything in combined evenly. Beat for another 20 second on medium if necessary to incorporate everything together.
- Add in 1/2 of the flour mixture and mix on low until just combined. Add the remaining flour and mix until fully incorporated. Being careful to not over mix the dough. Scrape down the sides of the bowl as needed and at the end to ensure no flour remains at the bottom. Give one final mix if needed to fully incorporate any remaining flour. The dough will be soft, but that's how it should be.
- Place the 1/2 cup of sugar for rolling in a medium bowl. You want to make sure your bowl isn't too small otherwise the dough balls will be harder to roll.
- Using a cookie scoop or tablespoon, get a scoop of dough and roll with your hands into a ball. Roll the dough ball in the granulated sugar to coat and set on the prepared baking sheet. Space the cookie about 1 1/2-2 inches apart. Repeat with the remaining dough and once you have one sheet filled, bake for 8-10 minutes rotating half way through cooking.
- You want the cookies to look soft in the middle as they will continue to cook when you take them out of the oven. Do not overbake, otherwise your cookies will be crispy instead of chewy.
- Cool the cookies on baking sheet for 3 minutes, then transfer to a cooling rack to cool completely.
Notes
- When measuring molasses, I like to spray the measuring cup with nonstick cooking spray. This helps the molasses not stick to the measuring cup, making it easier to dump out.
- If you don't have pumpkin pie spice, you can make your own. 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground cloves, and 1/8 tsp ground nutmeg.
- These cookies freeze really well. Once they have cooled completely, I like to place them in a freezer bag. We like to eat them frozen out of the freezer, but you can allow them to thaw before eating them.
