Bake then remove to a wire rack to cool completely
Should I use light or dark molasses?
Grandma’s Molasses comes in light (Original) and “robust” or dark molasses. Either or will work. The robust molasses is more concentrated with a richer flavor, so your cookies or baked goods will come out a darker color in comparison to light molasses.
I would not recommend using blackstrap molasses in these cookies. It is pretty bitter and better off used in savory dishes!
Molasses plays nicely with the warm holiday spices in these chewy molasses cookies and is what helps to make these cookies soft and chewy! It shouldn’t be swapped for maple syrup or any other syrups since there’s almost no replacement for its sweet, almost smoky flavor!
Whisk together all of the dry ingredients in a large bowl: all-purpose flour, cake flour, corn starch, baking soda, baking powder, salt and spices. Set aside.
In a stand mixer fitted with a paddle attachment, cream the butter and the sugars together until light and fluffy, 2-4 minutes.
Turn the mixer off to add in the molasses to prevent a mess, then turn back on to combine. Add in the egg, egg yolk and vanilla extract. Use a rubber spatula to scrape down the sides and bottom of the bowl as needed.
Gradually add in the dry ingredients until combined.
Roll cookie dough into balls, you'll have 6-7 large cookies. Roll the cookies in the coarse sugar.
Place on a baking sheet or cookie sheet. Bake for 13-15 minutes or until the tops are cracked and the edges appear set.
Remove from the oven and let the cookies cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
Cookies will stay fresh and soft covered at room temperature for up to 1 week.
You can make the cookie dough in advance and keep it chilled in the fridge for 2-3 days. When ready to bake, take the cookie dough out to sit at room temperature ~30 minutes prior to baking. Cookies are freezer friendly and store well for up to 3 months. Feel free to make cookies smaller. Adjust baking time as needed. Use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour for a gluten-free cookie.
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.
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