Chewy molasses cookies

Because my husband and I like to cook new things, we are always looking for interesting recipes and new ingredients (well, new for us). The newest thing that we got was a jar of molasses. I’m not sure if any of you know this, but in the Netherlands, molasses really isn’t a thing. We have syrups for on sandwiches or on pancakes, but molasses has never been a part of my life until about a week ago.

My first thoughts on opening the jar and giving it a sniff weren’t favourable, I’m sorry to say. It smelled kind of yeasty and musty and reminded me more of damp cellars than anything edible.

So, what to do with it? After some consideration, and some searching on the world wide web, I decided to make chewy molasses cookies. I figured that if anything could make me like molasses, it would be my favourite thing in the world: baked goods.

Below I will write down the recipe that I used. I found it on a site called “bon appétit” and if you want to check out the site, you can find it here.

A friend of mine told me the other day that she liked the blog, but that she couldn’t make any of the recipes. She lives in the US and told me that all my grams were nice, but unusable for US kitchens. We can’t have that of course, so from here on in, I will put different measurements in the recipes (and during the summer I will go back to older posts and adjust them as well), so that hopefully everyone can try them out for themselves. I will use the conversion tables that I found here and here.

Ingredients (makes about 36)

2 cups (256 grams) all purpose flour

2 teaspoons (10 grams) baking soda

1.5 teaspoon (7.5 grams) ground cinnamon

1 teaspoon (5 grams) ground ginger

3/4 teaspoon (3.75 grams) ground cardamom

1/2 teaspoon (2.5 grams) kosher salt

1 large egg

1/2 cup/1 stick (113 grams) unslated butter (melted)

1/3 cup (67 grams) granulated sugar

1/3 cup (113 grams) dark molasses (I used the dark one, so that’s the one I’m naming here)

1/4 cup (55 grams) pcked dark brown sugar

coarse sugar for rolling (I used granulated)


Method (taken directly from bon appétit):

Place racks in lower and upper thirds of oven; preheat to 375° F (190° C). Whisk flour, baking soda, cinnamon, ginger, cardamom, and salt in a small bowl. Whisk egg, butter, granulated sugar, molasses, and brown sugar in a medium bowl. Mix in dry ingredients just to combine.

Place sanding sugar in a shallow bowl. Scoop out dough by the tablespoonful and roll into balls (if dough is sticky, chill 20 minutes). Roll in sugar and place on 2 parchment-lined baking sheets, spacing 2” (about 5 cm) apart.

Bake cookies, rotating baking sheets halfway through, until cookies are puffed, cracked, and just set around edges (overbaked cookies won’t be chewy), 8–10 minutes. Transfer to wire racks and let cool.

As I was making the recipe, I was amazed at how good it was. The instructions and amounts were exactly right and while I was doubtful it would work out (mostly because I was afraid I’d end up hating the flavour), these worked really well. The only thing I felt I needed to change was the rolling of the dough balls. Even after chilling the dough was very sticky, so I put blobs of dough in the sugar and then, once they were coated in sugar, I rolled them into balls. This way worked fine for me, so that may be a tip for you if you encounter the same problem.

Here is what the end result looked like:


So, my verdict: I had not expected to like them at all but I am very happy to be able to report that I was dead wrong. To me, the flavour and texture of these cookies reminds me somewhat of gingerbread and that makes it more of a wintery thing for me. Next december, when we’re about to celebrate Sinterklaas (our version of saint Nick, we exchange gifts and make a fun evening with the family), I think these will be an absolutely fantastic addition to our usual spread.

Would I make this recipe again? Yes, absolutely!

What would I change? Apart from the aforementioned change in method, not a thing. Great recipe, fantastic cookies that are chewy and soft and absolutely wonderful in every way. What’s not to like?

If there is a recipe or an ingredient you would like me to try out, do let me know! Put it in a comment or send me an email ( and maybe I will feature your recipe next!

2 thoughts on “Chewy molasses cookies

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