I remember the smell of the house whenever my mom would bake her famous molasses cookies. This is not my mom’s recipe (hers were rather crunchy), but a recipe I came across from world famous pastry chef Dominique Ansel out of New York city.
The holidays are almost here. It won’t be long until the smell of all kinds of sweet confections are wafting through the house. This is an absolutely fabulous cookie recipe for soft and chewy molasses cookies. The recipe is definitely not a ‘quick and dirty’ thing. Although, depending on what kind of a cook you are, your kitchen may be pretty dirty after you finally get them in the oven!
Check it out. Let me know if you’ve tried these out and leave a comment below.
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp. finely grated fresh ginger
- 1 1/2 tsp. baking powder
- 3/4 tsp. ground cinnamon
- 1/2 tsp. salt
- 1/4 tsp. ground nutmeg
- 1 1/4 cups dark brown sugar
- 1 cup (8 oz.) unsalted butter, room temperature
- 1/3 cup molasses
- 2 large eggs (room temperature)
- Preheat oven to 350 degrees. Whisk together flour, ginger, baking powder, cinnamon, salt and nutmeg in a bowl
- Beat sugar, butter and molasses with a heavy-duty electric stand mixture (paddle attachment) on medium speed until combined
- Add eggs, 1 at a time, and beat on medium speed until combined, stopping mixer to scrape down sides of bowl after each egg. Add flour mixture, and beat on low speed until just combined.
- Using a small (1 1/2″) ice cream scoop, scoop balls of dough (2 tlbs each) onto a parchment paper-lined baking sheet, spacing 2 ” apart.
- Bake in oven until cookies are just set around the edges and slightly soft in the center, 8 to 10 minutes. Let cool on wire rack about 15 minutes
This recipe makes about 4 dozen cookies. The total time to make and prep is approximately 40 minutes.