Old Fashioned Chewy Molasses Cookies

• servings: 27 servings
• active time: 15 minutes
• total time: 2 hours 27 minutes

Ingredients

170 grams (¾ cup, 1 ½ sticks) unsalted butter, room temperature

150 grams (¾ cup) granulated sugar, divided

100 grams (½ cup) dark brown sugar

230 grams (⅔ cup) unsulphured molasses

1 large egg, room temperature

2 teaspoons baking soda

1 ½ teaspoons ground cinnamon

1 teaspoon ground ginger

½ teaspoon ground cardamom or clove (I prefer cardamom)

½ teaspoon kosher salt

270 grams (2 ¼ cups) all-purpose flour

Directions

About 30 minutes before making the dough, take the butter (170 grams/ ¾ cup) and egg (1 large) out of the refrigerator and leave out at room temperature. Measure out the rest of the ingredients.

In the bowl of a stand mixer fit with the paddle attachment, or in a large bowl with hand mixer, cream together the butter with the larger portion of granulated sugar (100 grams/ ½ cup) and dark brown sugar (100 grams/ ½ cup) on medium-high speed until light and fluffy about 3 minutes.

Add the egg and molasses (230 grams/ ⅔ cup) to the mixing bowl and mix again until it is incorporated.

Add the baking soda (2 teaspoons), cinnamon (1 ½ teaspoons), ginger (1 teaspoon), cardamom or clove (½ teaspoon), and salt (½ teaspoon) to the mixing bowl. Mix until incorporated. Scrape down the mixing bowl and mix again to ensure the spices are evenly distributed.

Add the flour (270 grams/ 2 ¼ cups) to the mixing bowl and mix until incorporated. This should only take about 30-45 seconds of mixing. Do not over-mix.

Cover the mixing bowl with plastic wrap or foil and transfer to the refrigerator to chill for at least 2 hours to firm up the dough.

Preheat the oven to 350°F/175°C. Line three baking pans with parchment paper or silicone baking mats and set aside.

Scoop dough balls about 1 ½ tablespoons each and roll into a smooth ball between your palms. Roll the dough ball in the smaller portion of the granulated sugar (50 grams/ ¼ cup) and then transfer to the lined baking sheets. Give the cookies enough space to spread out.

Bake for 10-12 minutes until the edges are set and the middles look just slightly under done.

Allow to cool on the baking sheets for about 5 minutes before transferring to a a cooling rack to cool completely.

Store in an airtight container for up to 2 weeks.