Molasses Cookies Recipe (Soft and Chewy)

Name: Molasses Cookies Recipe (Soft and Chewy)
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 24
Cuisine: Québécoise
Ingredients: 2 ⅓ cups (280 g) all-purpose flour; 1 tsp (5 ml) baking soda; 1 tsp (5 ml) ground cinnamon; 1 tsp (5 ml) ground ginger; ¼ tsp (1 ml) ground cloves; ¼ tsp (1 ml) ground nutmeg; ¼ tsp (1 ml) fine sea salt; ¾ cup (170 g) salted butter, softened; ¾ cup (150 g) packed dark brown sugar; ¼ cup (60 ml) fancy molasses; 1 large egg

Preparation 15 min
Cooking 12 min
Servings 24
Freezing Absolutely

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Ingrédients

2 ⅓ cups (280 g) all-purpose flour
1 tsp (5 ml) baking soda
1 tsp (5 ml) ground cinnamon
1 tsp (5 ml) ground ginger
¼ tsp (1 ml) ground cloves
¼ tsp (1 ml) ground nutmeg
¼ tsp (1 ml) fine sea salt
¾ cup (170 g) salted butter, softened
¾ cup (150 g) packed dark brown sugar
¼ cup (60 ml) fancy molasses
1 large egg

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Preparation

In a medium bowl, whisk the flour, baking soda, cinnamon, ginger, cloves, nutmeg and salt. Set aside.
In the bowl of a stand mixer fitted with the flat beater, beat the butter, brown sugar and molasses on medium speed for about 3 minutes, until creamy and lightened in color. With a hand mixer, use the same speeds, add a minute and scrape the bowl more often.
Add the egg and beat until fully combined, scraping the bottom and sides of the bowl.
Reduce to low speed, add the dry ingredients and mix just until no dry flour remains. Do not overwork the dough.
Line 2 baking sheets with parchment paper. Shape 24 balls of about 1 ½ tbsp (22 ml) each and place them on the sheets, leaving 2 inches (5 cm) between them.
Refrigerate the sheets for 30 minutes. Meanwhile, preheat the oven to 350°F (180°C).
Bake one sheet at a time for 12 minutes, keeping the other in the fridge. Avoid opening the oven door while they bake.
Let cool on the sheet for 5 to 10 minutes, then transfer to a wire rack to cool completely. They come out very soft and firm up as they cool.