Possibly my favorite cookie
Chewy Molasses Spice Cookies. I could eat these every day. I love the soft texture and flavours of these cookies. I’m sure most people think of these in the fall/winter but I’ll make them and eat them any time of the year.
This is another Martha Stewart recipe. You can find it here. I have never felt the need to adjust anything in this recipe aside from the oven temperature and bake time which I don’t consider an issue with the recipe. Everyone’s oven operates slightly differently. A good oven thermometer is well worth the investment. Trust me!
How to make Chewy Molasses Spice Cookies
This recipe is quick to make and doesn’t require a lot of dishes. That’s a huge bonus when you don’t feel like washing a lot of dishes after.
Let’s start with mixing all your dry ingredients, except the sugar, in one bowl.
Next, you will need an electric mixer of some sort. You can use a hand mixer, your Kitchen Aid Stand Mixer or as I have done in this case, an Ankarsrum Stand Mixer. Use your paddle attachment for your Kitchen Aid or the cookie beaters for the Ankarsrum.
Make sure your butter is at room temperature. It really needs to be at room temperature in order to mix properly with your sugar. And don’t rush this step. You want the butter and sugar to become light and fluffy. This is going to take some time. I will usually cream the butter and sugar for a minimum 5 minutes. This creates pockets of air resulting in better cookies. No air = flat cookies.
Once your butter and sugar are properly whipped, add 1 large egg and 1/4 cup molasses. Mix again until just combined.
Now comes the dry ingredients. You are still going to want to use a mixer here. This cookie dough gets heavy pretty quickly so unless you are interested in a super arm workout, use your mixer.
Don’t over-mix the dough. You really just want the dry ingredients combined. After that, I place the entire bowl into the fridge for about 10 minutes to chill while I get my baking sheets ready. I find this helps with rolling out the dough otherwise it seems to stick to everything.
Now comes the fun part! I use a cookie scoop to get a consistent size. I make the balls of dough and my son rolls them into a bowl with sugar to coat them.
The recipe calls for baking these cookies for 10 to 15 minutes at 350 degrees. I use my convection fan so I only bake these for 7 minutes, max at 325 degrees. I want a chewy cookie. Any longer and it’s a crispy cookie. Still tastes good, but not what I want.
Don’t touch them just yet. Let them cool on the baking sheet for a couple of minutes then transfer to a wire rack to cool completely. Then you can watch them slowly and magically disappear every time you go back into the kitchen.
Best. Cookie. Ever. You really should try these. They don’t take a lot of effort or time to make.
The recipe says they can be stored in an airtight container for up to 4. days. I keep mine on this glass cake stand with the glass dome top and they stay nice and soft and chewy. I don’t think they have ever lasted 4 days though.
Do you prefer chewy or crispy cookies? What is your absolute, all-time favorite cookie? Let me know in the comments down below.