Have you ever been to a restaurant and had dessert that you just couldn’t stop thinking about? Or wondered how you could make it at home?
The Chewy Molasses cookies from Urban Plates is that dessert for me. Every time I go there I have to resist the temptation of ordering a dozen. I have completely given up any virtuous notion of sharing this cookie. Because I know I am going to eat the whole thing and not feel guilty about it.
When my friend Jen and I were discussing what cookies we should bake on our upcoming Christmas cookie baking day, she suggested we try to find a recipe for a chewy molasses cookie like the ones at Urban Plates.
The universe must have been listening because, when I checked my e-mail I saw a recipe from Bon Appétit that I had e-mailed myself a long time ago for a Chewy Molasses cookie. We decided we try it. Oh my gosh I am so glad we tried this recipe. It is AMAZING!!! It is as good as the Urban Plates cookie and exceeded my expectations!
The best part about this cookie is, it is super easy to make. You only need a spoon to mix the batter, no special equipment necessary, and these can be made start finish in 30 minutes. I was shocked at how easy and delicious these cookies are. I have to say I am little worried, because I know I can have them any time I want now.
These cookies are awesome and would be a great substitute for gingerbread cookies if you don’t have the time to make those. Trust me on this one, this cookie is a keeper, not just for Christmas but for the whole year!
We started the cookies by combining all the dry ingredients and spices in a bowl. I think the cardamom is the key ingredient to taking this cookie to the next level. It gives the cookies a nice earthy spice that isn’t as over powering as clove.
In a separate bowl we mixed together, melted butter, sugars, eggs and molasses. The melted butter gives the cookie it’s chewy texture.
Use a large spoon or spatula to combine all the wet ingredients. Once the wet ingredients are combined slowly mix in the dry ingredients.
After the dry ingredients are incorporated into the wet, form the dough into to tablespoon sized balls. We rolled the balls in raw sugar until the outside of the cookie was completely coated.
Now the cookies go into the oven for eight minutes. Then let them cool on a rack for about ten minutes.
I LOVE this cookie so much, I am already thinking about making them again. If you like molasses and spice, this cookie is for you!
Chewy Molasses Cookies
Molasses keeps these cookies magically fresh and chewy for days.
SERVINGS: MAKES 2½ DOZEN
2 cups all-purpose flour
2 teaspoons baking soda
1½ teaspoon ground cinnamon
1 teaspoon ground ginger
¾ teaspoon ground cardamom
½ teaspoon kosher salt
1 large egg
½ cup (1 stick) unsalted butter, melted
⅓ cup granulated sugar
⅓ cup mild-flavored (light) or robust-flavored (dark) molasses
¼ cup (packed) dark brown sugar
Coarse sanding or raw sugar (for rolling)
Place racks in lower and upper thirds of oven; preheat to 375°. 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 (overbaked cookies won’t be chewy), 8–10 minutes. Transfer to wire racks and let cool.
Do 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.