Chewy Molasses Cookies
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 1/2 dozen
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 large egg
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoons kosher salt
- 1/2 cup (1 stick) unsalted butter, melted
- 3/4 teaspoons ground cardamom
- 1/3 cup mild-flavored (light) or robust-flavored (dark) molasses
- 1/4 cup (packed) dark brown sugar
- coarse sanding or raw sugar (for rolling)
- Carbohydrate 14 g(5%)
- Cholesterol 14 mg(5%)
- Fat 3 g(5%)
- Fiber 0 g(1%)
- Protein 1 g(2%)
- Saturated Fat 2 g(10%)
- Sodium 89 mg(4%)
- Calories 88
Preparation Place racks in lower and upper thirds of oven; preheat to 375°F. 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" apart. Bake cookies, rotating baking sheets halfway through, until cookies are puffed, cracked, and just set around edges (over-baked cookies won't be chewy), 8–10 minutes. Transfer to wire racks and let cool. MAKE AHEAD: Cookie dough can be made and rolled into balls 2 weeks ahead. Freeze on a baking sheet; transfer to resealable plastic bags. Let sit at room temperature 30 minutes before rolling in sugar.
Preparation Place racks in lower and upper thirds of oven; preheat to 375°F. 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" apart. Bake cookies, rotating baking sheets halfway through, until cookies are puffed, cracked, and just set around edges (over-baked cookies won't be chewy), 8–10 minutes. Transfer to wire racks and let cool. MAKE AHEAD: Cookie dough can be made and rolled into balls 2 weeks ahead. Freeze on a baking sheet; transfer to resealable plastic bags. Let sit at room temperature 30 minutes before rolling in sugar.
