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.

Chocolate Sandwich Cookies with Salted Caramel Russian Buttercream

During my last post I taught you how to make Russian Buttercream with a Mexican Twist (in the form of dulce de leche), and now I’m going to add a little French je ne sais quoi to the buttercream by giving it a salted caramel flavor profile, which pairs perfectly with Chocolate, or should I say Chocolat. Ooh-la-la!

Start by making delicious chewy chocolate cookies, which are perfectly divine on their own, and sandwich two together with a layer of salted caramel Russian Buttercream in the middle. It’s a heavenly combination.

Seriously, try not to eat all the chocolate cookies before you turn them into sandwich cookies!

You can serve these cookies at room temperature, but I think they’re even better slightly chilled (10-15 minutes in the fridge). Enjoy!

Items used to make this recipe:

(affiliate links)

• dulce de leche https://amzn.to/3gCrmKg

• pure vanilla extract https://amzn.to/3ovS9fE

• high quality dutch processed cocoa powder https://amzn.to/3gD1ez8

• disposable pastry bags https://amzn.to/3BbuV3t

• #50 scoop https://amzn.to/3JdIVN6

• half sheet pan https://amzn.to/3gDkY5m

• silpat liner https://amzn.to/367mM4Z

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Chocolate Sandwich Cookies w/Salted Caramel Russian Buttercream

makes 12 sandwich cookies

Printable Recipe

Ingredients

Cookies:

• 1 cup all purpose flour

• 6 tablespoons dutch processed cocoa, sifted (use really good quality)

• 1/2 teaspoon baking soda

• 1/4 teaspoon fine salt

• 10 tablespoons unsalted butter, room temperature

• 1 cup granulated sugar

• 1 large egg

• 1 teaspoon pure vanilla extract

• extra granulated sugar to coat roll cookies in before baking (or use vanilla sugar)

Filling:

• 1/4 pound (113g) unsalted butter at room temperature (70F)

• 1/4 pound (113g) canned dulce de leche, chilled

• fine table salt to taste

Directions

To make the cookies:

1. In a medium bowl, whisk together flour, cocoa, baking soda, and salt; set aside until needed.

2. In the bowl of a stand mixer fitted with the flat beater or BeaterBlade attachment, cream butter and sugar on medium speed for about 2 minutes until it lightens in color.

3. Add egg and pure vanilla extract; continue to mix until no traces of egg remain.

4. Turn mixer speed down to low; add cocoa mixture and combine until no traces of dry flour or cocoa remain, scraping bowl if needed.

5. Wrap dough in plastic and chill for at least 1 hour.

6. Preheat oven to 350F, place rack in center of oven, and line 2 half sheet pans with silpat liners.

7. Using a #50 scoop (about 1 tablespoon), roll level scoops of chilled cookie dough in the palm of your hand to form a ball; coat with granulated sugar and space evenly on sheet pan, 12 per pan.

8. Bake for 9-10 minutes; remove from oven and cool for 10 minutes before transferring to a cooling rack to cool completely.

To make the filling:

1. In a medium mixing bowl, beat room temperature butter using a hand mixer for 2-3 mites, until light in color and very fluffy.

2. Add chilled dulce de leche and continue beating with a hand mixer for 1 minute.

3. Taste the buttercream carefully and add just enough salt to achieve the level of salted caramel flavor you desire, beating well so the salt is evenly distributed.