Molasses Cookies

Deep brown cookies with distinct surface cracks. The texture is dense and chewy, offering a lingering warmth from the ginger and cane molasses.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 606
• Protein: 6 g
• Carbs: 89 g
• Fat: 25 g

Ingredients

• 113.3 g Minimum butter sweet ( softened )
• 100 g Brown sugar
• 66.7 g White sugar ( for coating )
• 0.7 piece Egg ( room temperature )
• 40 ml Cane molasses
• 200 g Wheat flour
• 1.3 tsp Baking soda
• 0.7 tbsp Ginger ground
• 0.7 tsp Cinnamon ground
• 0.3 tsp Clove ( ground to powder )
• 0.7 pinch Gray sea salt

Instructions

1. Cream the butter

   Work the softened butter with brown sugar and part of the white sugar. The texture should become pale and airy under the whisk.

2. Bind the mixture

   Incorporate the egg and cane molasses. Mix vigorously until the mixture is perfectly smooth, dark, and glossy.

3. Prepare dry ingredients

   In a separate bowl, mix the wheat flour, baking soda, ground ginger, ground cinnamon, powdered cloves, and grey sea salt.

4. Combine the dough

   Pour the dry ingredients over the wet mixture. Mix with a spatula just until the flour disappears. The dough should be soft and slightly sticky.

5. Ball and sugar

   Form walnut-sized balls. Roll them in the remaining white sugar to coat them well. This is what will create the crunchy crust.

6. Baking

   Bake at 180°C for 10 minutes. The cookies will spread and crack. Remove when the edges are set but the center remains very soft to the touch.

Chef's tips

• Do not overwork the dough once the flour is added to prevent it from becoming tough.
• Chilling the dough for 30 minutes makes shaping easier if it's too sticky.
• Remove from the oven as soon as the cracks appear, even if they seem underbaked in the center.

Storage

Store in an airtight tin for up to 5 days to maintain the chewiness.