Small-Batch Soft and Chewy Molasses Spice Cookies
By Andrea GearyPublished on December 5, 2022
Time
45 minutes
Yield
Makes 11 cookies
Ingredients
¼ cup (1¾ ounces/50 grams) granulated sugar, plus ¼ cup for rolling1⅓ cups (6⅔ ounces/189 grams) all-purpose flour ¾ teaspoon ground cinnamon ¾ teaspoon ground ginger ½ teaspoon baking soda ¼ teaspoon ground cloves ⅛ teaspoon ground allspice ⅛ teaspoon table salt ⅛ teaspoon pepper ¼ cup (1¾ ounces/50 grams) dark brown sugar 6 tablespoons unsalted butter, melted and cooled slightly¼ cup molasses 1 large egg yolk ½ teaspoon vanilla
Before You Begin
Small inaccuracies can make a big difference in small-batch baking, so we strongly recommend measuring the flour and sugars by weight. You can substitute light brown sugar for dark brown sugar if that's what you have on hand.
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Line baking sheet with parchment paper. Place ¼ cup sugar for rolling in small bowl.
- Whisk flour, cinnamon, ginger, baking soda, cloves, allspice, salt, and pepper in medium bowl until thoroughly combined. Combine brown sugar and remaining ¼ cup granulated sugar in second medium bowl. Add butter and whisk until smooth. Add molasses, egg yolk, and vanilla and whisk until smooth. Add flour mixture and stir with rubber spatula until completely incorporated.
- Using tablespoon measure, scoop heaping tablespoon of dough and roll between your palms into 1½-inch ball. Roll in sugar to coat and place on prepared baking sheet. Repeat with remaining dough, spacing dough balls about 2 inches apart. Bake until cookies are browned, still puffy, and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), 9 to 11 minutes, rotating baking sheet halfway through baking.
- Let cookies cool on baking sheet for 5 minutes. Use wide metal spatula to transfer cookies to wire rack. Let cookies cool completely before serving. (Cookies can be stored at room temperature in airtight container or zipper-lock plastic bag for up to 5 days.)
Time
45 minutesYield
Makes 11 cookiesIngredients
¼ cup (1¾ ounces/50 grams) granulated sugar, plus ¼ cup for rolling
1⅓ cups (6⅔ ounces/189 grams) all-purpose flour
¾ teaspoon ground cinnamon
¾ teaspoon ground ginger
½ teaspoon baking soda
¼ teaspoon ground cloves
⅛ teaspoon ground allspice
⅛ teaspoon table salt
⅛ teaspoon pepper
¼ cup (1¾ ounces/50 grams) dark brown sugar
6 tablespoons unsalted butter, melted and cooled slightly
¼ cup molasses
1 large egg yolk
½ teaspoon vanilla
Ingredients
¼ cup (1¾ ounces/50 grams) granulated sugar, plus ¼ cup for rolling
1⅓ cups (6⅔ ounces/189 grams) all-purpose flour
¾ teaspoon ground cinnamon
¾ teaspoon ground ginger
½ teaspoon baking soda
¼ teaspoon ground cloves
⅛ teaspoon ground allspice
⅛ teaspoon table salt
⅛ teaspoon pepper
¼ cup (1¾ ounces/50 grams) dark brown sugar
6 tablespoons unsalted butter, melted and cooled slightly
¼ cup molasses
1 large egg yolk
½ teaspoon vanilla
Ingredients
¼ cup (1¾ ounces/50 grams) granulated sugar, plus ¼ cup for rolling
1⅓ cups (6⅔ ounces/189 grams) all-purpose flour
¾ teaspoon ground cinnamon
¾ teaspoon ground ginger
½ teaspoon baking soda
¼ teaspoon ground cloves
⅛ teaspoon ground allspice
⅛ teaspoon table salt
⅛ teaspoon pepper
¼ cup (1¾ ounces/50 grams) dark brown sugar
6 tablespoons unsalted butter, melted and cooled slightly
¼ cup molasses
1 large egg yolk
½ teaspoon vanilla
Why This Recipe Works
To avoid using half an egg yolk when we cut our very popular molasses cookie recipe in half, we added extra flour and increased the sugar slightly. Reluctant to pull out the mixer for such a small batch, we melted the butter instead of creaming it with the sugar, which means that these cookies can be made in the time it takes to heat the oven.
Want more? Read the whole storyBefore You Begin
Small inaccuracies can make a big difference in small-batch baking, so we strongly recommend measuring the flour and sugars by weight. You can substitute light brown sugar for dark brown sugar if that's what you have on hand.
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Line baking sheet with parchment paper. Place ¼ cup sugar for rolling in small bowl.
- Whisk flour, cinnamon, ginger, baking soda, cloves, allspice, salt, and pepper in medium bowl until thoroughly combined. Combine brown sugar and remaining ¼ cup granulated sugar in second medium bowl. Add butter and whisk until smooth. Add molasses, egg yolk, and vanilla and whisk until smooth. Add flour mixture and stir with rubber spatula until completely incorporated.
- Using tablespoon measure, scoop heaping tablespoon of dough and roll between your palms into 1½-inch ball. Roll in sugar to coat and place on prepared baking sheet. Repeat with remaining dough, spacing dough balls about 2 inches apart. Bake until cookies are browned, still puffy, and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), 9 to 11 minutes, rotating baking sheet halfway through baking.
- Let cookies cool on baking sheet for 5 minutes. Use wide metal spatula to transfer cookies to wire rack. Let cookies cool completely before serving. (Cookies can be stored at room temperature in airtight container or zipper-lock plastic bag for up to 5 days.)
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