Chewy molasses cookies
Claire Saffitz x Dessert Person · ♥ 5.4K likes · 519.9K views · 96 min video
Read about cookies in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3¼ cup all-purpose flour
- 1 tbsp baking soda
- 2½ tsp ground ginger
- black pepper
- allspice
- ½ tsp kosher salt
- ¼ tsp ground clove
- demerara sugar
Whisk the flour, baking soda, ginger, black pepper, allspice, salt and clove together.
Chewy molasses cookies: spices
- 1½ stick unsalted butter
- dark brown sugar
Beat the melted and cooled butter with the dark brown sugar until silky, smooth and a little lightened in colour, but not fluffy.
Molasses dough
- 2 whole eggs
Add the eggs one at a time, letting the first incorporate fully and scraping the bowl down thoroughly.
- ½ cup molasses
- 2 tsp apple cider vinegar
- 2 tsp vanilla extract
Add the molasses, apple cider vinegar and vanilla and stir in until smooth.
Add the flour mixture gradually while mixing; it makes a really soft, somewhat sticky dough, which is correct.
Fold a few times with a spatula to get it evenly mixed, reaching the pockets at the bottom of the bowl.
Divide in two, wrap each half into a six inch square or so, and chill at least an hour and up to a couple of days; beyond 24 to 48 hours the structure starts to break down, so freeze instead.
Once firm, portion into one ounce pieces, about two tablespoons each, working quickly, and roll between the palms; the warmth of the hands makes the surface tacky so the sugar sticks.
Roll each ball in the raw or demerara sugar and set on the baking sheet, staggering the rows to fit nine per sheet.
Bake, one sheet on the top rack and one on the bottom, for 12 to 14 minutes, rotating halfway. Oven temperature is never stated.
They look shiny and underdone in the cracks but set as they cool; leave them longer for a crisper cookie.