Small Batch Soft & Chewy Molasses Cookies

A close up of a molasses cookie with a bite missing showing its soft and chewy texture

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Small Batch Soft & Chewy Molasses Cookies

This smalll batch chewy molasses cookie recipe yields 8 perfectly spiced, crinkly-topped treats with crisp edges and soft centers.

Course: Dessert

Cuisine: American

Keyword: Gingerbread, Molasses

Servings: cookies

Calories: 141kcal

Author: Mike Johnson

Ingredients

57 g unsalted butter melted
73 g dark brown sugar
15 g applesauce
28 g unsulphured dark molasses
95 g all-purpose flour
¾ teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
½ teaspoon baking soda
¼ teaspoon fine sea salt
Garnish: sparkling, turbinado, or granulated sugar

Metric - US Customary

Instructions

In a large bowl, whisk together the butter, sugar, applesauce, and molasses until well combined, then set aside.
In a small bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir using a rubber spatula until just combined.
Using a medium (1½-tablespoon) spring-loaded cookie scoop, scoop the dough into balls and place the dough balls on a parchment paper-lined baking sheet. Loosely cover with plastic wrap, and place in the refrigerator to chill for 15-20 minutes.
Preheat the oven to 350°F (180°C) while the cookie dough is chilling.
Roll each dough ball in sugar, if using, and bake for 10-12 minutes or until lightly browned on the sides. Remove from the oven and allow to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Video

Notes

Make-Ahead Instructions: The cookie dough can be made ahead, portioned into balls, and stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months. Bake frozen cookie dough balls for an extra minute or two; there is no need to thaw!

Storage: Store leftover cookies in an airtight container at room temperature for up to 5 days.

Nutrition