Super Chewy Molasses Cookies

Yummy and chewy, chewy, chewy is how I describe these fantastic molasses cookies. They’re my new cookie obsession! The intoxicating sweet and spicy aroma of these cookies will pull you in, and their delicious flavor and chewy texture will keep you coming back for more!

Feel free to pull out your stand mixer if you like, but this simple recipe can easily be mixed with a hand mixer.

Start by whisking together the flour, baking soda, ground ginger, ground cloves, ground cinnamon, and table salt in a medium mixing bowl.

Set aside.

In another mixing bowl, whisk together the sugar, oil, molasses, and egg.

This is when your mouth is going to start watering…. you’ve been warned.

Pour the wet ingredients into the dry.

Mix on medium speed until no traces of dry ingredients remain. Chill the dough before the next step.

Use a #50 scoop to portion the dough. You can place the dough directly on a silicone-lined half sheet pan, or….

Roll the dough in the palm of your hands; then coat with granulated sugar.

Sometimes time is a factor and rolling the dough can eat up precious minutes in one’s schedule, but I have to say, the sugar-coated cookies look the most festive after baking.

Bake as directed and allow cookies to cool for 5 minutes before transferring to a cooling rack to cool completely. Store cookies in an airtight container to maintain chewiness.

Items used to make this recipe:

(affiliate links)

• hand mixer https://amzn.to/3gBebJF

• silicone baking liner https://amzn.to/3Bp3mEh

• half sheet pan https://amzn.to/3oC6rLW

• #50 cookie scoop https://amzn.to/3JdIVN6

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Super Chewy Molasses Cookies

makes 24 cookies (#50 scoop)

Printable Recipe

Ingredients

• 2 cups all purpose flour

• 2 teaspoons baking soda

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger

• 1/2 teaspoon ground cloves

• 1/2 teaspoon table salt

• 1 cup granulated sugar

• 3/4 cup neutral flavor vegetable oil

• 1/4 cup molasses

• 1 large egg

• optional: 1/4 cup granulated sugar for rolling

Directions

1. Preheat oven to 275F and place rack in center position.

2. Line 2 half sheet pans with silicone liners; set aside until needed.

3. In a medium mixing bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt; set aside.

4. In another mixing bowl, whisk together the sugar, oil, molasses, and egg.

5. Pour the wet ingredients into the dry and use and hand mixer to combine on medium speed until no traces of dry ingredients remain.

6. Cover the dough and chill for at least 15 minutes before moving to the next step.

7. Use a #50 scoop to portion dough, 12 cookies per silicone-lined half sheet pan (optional, roll dough into balls and coat with granulated sugar before baking).

8. Bake cookies, one tray at a time, in center of preheated oven for 18-20 minutes.

9. Remove from oven and rest for 5 minutes before transferring to a rack to cool completely.

10. Store cookies in an airtight container.

Note

• If the cookies lose their chewiness, place in an airtight container with a damp paper towel and they will soften nicely within a few hours.

adapted from Shelby at The Queens Cabinet.

Cream Puffs

Cream puffs (aka profiteroles) are the perfect crowd-pleasing treat because absolutely everybody loves them. The pastry shells can be baked and frozen up to a month ahead of time, and the filling can be made and refrigerated a day or two ahead. When you’re ready to serve them, just whip up a batch of whipped cream, fold it into the pastry cream, and spoon or pipe it into the empty pastry shells. Finish with a quick sprinkling of confectioner’s sugar and get ready to be the hit of the party.

We'll start by making the pastry which is technically called pate a choux (sounds like pot-ah-shoo).

In a 4-quart nonstick saucepan, heat water, milk, butter, salt, and sugar until it boils.

While you're waiting for the mixture to boil, have the flour and eggs ready to go.

Okay, the milk mixture is just starting to boil - time to add the flour.

Add all the flour at once...

And stir vigorously until all the liquid is absorbed.

When all the liquid is absorbed, continue stirring constantly...

Until a smooth paste forms and pulls away from the sides of the pan.  We're not quite there yet, but almost.

Just a few more moments and we're done.  Remove the pan from the heat and transfer the dough to the bowl of a stand mixer.

Using a flat paddle (one with silicone fins works particularly well), add the eggs, mixing one at a time, until no traces of raw egg remains. If you don’t have a stand mixer, you can stir the eggs in by hand - it’ll take some time, but you can do it.

Transfer the mixture to a large pastry bag fitted with a large star tip (here).  I like to use disposable bags (like these).  Using a star tip helps the pastry dough expand evenly in the oven.

I piped long skinny shapes for eclairs as well as round mounds for cream puffs, but didn’t get photos of the cream puff mounds - oops. You’ll figure it out though.

When the mounds are done baking, allow them to cool slightly, turn each puff upside down, poke a hole in the bottom with a paring knife or skewer, and allow excess steam to escape. Allow them to cool completely before cutting the pastry shells in half and proceeding with the recipe.

Note: if you plan to freeze the puffs for use later, flash freeze the cooled, uncut pastry shells for about an hour, then transfer to an airtight freezer-safe container for up to a month. Thaw overnight, in the refrigerator, inside the airtight container.

To assemble, cut the pastry shell puffs in half with a serrated knife and fill with a mixture made of 50% pastry cream and 50% sweetened whipped cream. You can spoon the mixture in, or you can use a pastry bag fitted with a pasty tip as shown.

Once filled, sprinkle with a dusting of confectioner’s sugar and serve immediately. Enjoy!

Items I used to make this recipe:

(affiliate links)

• All-Clad nonstick 4-quart saucepan https://amzn.to/46pID22

• BeaterBlade https://amzn.to/3Xym1bO

• disposable pastry bags https://amzn.to/3JxwldZ

• large star tip https://amzn.to/3HJk3MI

• silicone half sheet pan liner https://amzn.to/3NRPWZ7

• half sheet pan https://amzn.to/3XtXFj4

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Cream Puffs

makes about 20

Printable Recipe

Ingredients

Pastry Shells:

• 1/2 cup water

• 1/2 cup whole milk

• 8 tablespoons unsalted butter

• 1 teaspoon table salt

• 2 teaspoons granulated sugar

• 1 cup all purpose flour

• 5 large eggs

• confectioner's sugar for dusting

Filling (equal parts of each):

• pastry cream (recipe here)

• whipped cream (recipe here)

Directions

1. Preheat oven to 450F and place rack in center position.

2. In a 4-quart nonstick saucepan, heat the milk, water, butter, salt, and sugar until it boils.

3. Immediately add the flour and stir vigorously until all the liquid is absorbed by the flour and a paste forms; continue stirring constantly until the paste dries out and forms a ball that cleans the sides of the pan.

4. Transfer the paste to the bowl of a stand mixer or food processor and allow it to cool for a couple of minutes. 

5. Add the eggs, one at a time, beating until each is fully incorporated.

6. Transfer paste to a large disposable pastry bag that has been fitted with a large star tip (I used this one).

7. Pipe the paste into 3-inch round by 1-inch tall mounds on a silpat lined sheet pan; dust with confectioner's sugar.

8. Bake in 450F oven for 5 minutes, then reduce heat to 350F and continue baking for 25 to 30 minutes more.  

9. Remove from oven and allow to rest until they're cool enough to handle, then poke a couple of vent holes in the bottom and allow to cool completely.

10. When completely cool, fill with a mixture of 1 part pastry cream and 1 part sweetened whipped cream.

Note

• I like to sprinkle the top of my cream puffs with confectioners’s sugar, but they’re great glazed in chocolate like an eclair (glaze recipe here).