Molasses Sugar Cookies
These sparkly molasses sugar cookies have a bold molasses flavour and a great chewy texture. These cookies are thick with a crunchy exterior because the scoops of cookie dough are coated in turbinado sugar before baking.
Servings: 20 cookies
Calories: 189kcal
Equipment
Ingredients
- 115 grams unsalted butter softened
- 100 grams light brown sugar
- 225 grams Fancy molasses
- 1 large egg(s)
- 345 grams bleached all-purpose flour
- 5 mL baking soda
- 1.25 mL Diamond Crystal fine kosher salt
- 150 grams turbinado sugar
Instructions
- In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and the brown sugar until light and fluffy. Mix in the molasses, then beat in the egg, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, baking soda, and salt. Add half this dry mixture to the mixer bowl and stir it in on low, then mix in the rest.
- The dough is soft so cover the bowl with plastic wrap and chill it in the refrigerator for at least 1 hour.
- Preheat the oven to 350 ºF (175 °C). Line a baking sheet with parchment.
- Roll 40 grams of dough into round balls, then roll them in the turbinado to coat them on all sides. Place the cookies on the prepared baking sheet, spacing them about 2 inches apart. Bake the cookies for about 11 minutes or so, the edges will be firm. Let cool 5 minutes on the pan before transferring to a cooling rack.
Notes
- Variations:
- Molasses—use fancy molasses (which you can find on Amazon), which is sometimes called baking molasses or original molasses in the US (available on Amazon) or black treacle, which I used in these soft gingerbread cookies. You can also order black treacle on Amazon. Both are by-products from the sugar refinement process in the transformation of sugar cane). Mild molasses also works.
- Brown sugar—I used light brown sugar, but dark brown sugar also works
- Sugar coating—I love to roll the scoops of cookie dough in turbinado sugar, a coarse crunchy non-melting sugar, but you can also roll the cookie dough in granulated sugar or even icing sugar or both (like for chocolate crinkle cookies and lemon ricotta cookies)
- Salt—I bake with Diamond Crystal fine kosher salt. If using table salt, add half the amount or the cookies may be too salty.
- Please note that I bake with uncoated aluminum sheet pans that are light in colour. If you are baking this recipe with darker bakeware, you may have to drop the oven temperature to 325 °F (165 °C) to prevent your baked goods from browning too quickly.
Nutrition
Calories: 189kcal | Carbohydrates: 34g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 74mg | Potassium: 196mg | Fiber: 0.5g | Sugar: 21g | Vitamin A: 156IU | Calcium: 33mg | Iron: 1mg
