Grandma's Spiced Chewy Molasses Delight Cookies
Indulge in these nostalgic chewy molasses cookies that take you back to your childhood. Infused with a warm blend of spices, their soft and tender interiors are perfectly complemented by a delightful crinkle-top crusted in sugar. Each bite bursts with a cozy fusion of molasses and aromatic spices like cinnamon, clove, and ginger, creating an inviting flavor that feels like a warm hug. Perfect for sharing, these cookies stay fresh for shipping, making them an excellent treat for your college kids or loved ones far away. Embrace the comforting essence of home with every chewy bite of these delicious cookies!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
butter
1/2 cup (room temperature)
brown sugar
1 cup (packed)
molasses
1/4 cup (unsulfured)
egg
1 (large, beaten)
all-purpose flour
2 cups (sifted)
wheat germ
1/4 cup
salt
1/2 teaspoon
cinnamon
1/2 teaspoon
clove
1/2 teaspoon
nutmeg
1/4 teaspoon
ginger
1/4 teaspoon
baking soda
1 teaspoon
granulated sugar
for rolling
Instructions
1
1. In a large mixing bowl, use a strong mixer to cream together the butter and brown sugar on medium speed until the mixture is light and fluffy, about 5 minutes.
2
2. Gradually mix in the molasses and egg, being careful not to overmix.
3
3. In a separate bowl, sift together all the dry ingredients: flour, wheat germ, salt, cinnamon, clove, nutmeg, ginger, and baking soda.
4
4. Gradually add the dry mixture to the creamed butter and sugar mixture, mixing on low speed until just combined. Scrape down the sides of the bowl as needed.
5
5. Cover the dough with plastic wrap and refrigerate for at least 1 hour; this will make it easier to handle.
6
6. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or lightly grease them.
7
7. Once chilled, scoop out portions of the dough slightly smaller than a golf ball, roll them into balls, and then coat each with granulated sugar.
8
8. Place the sugar-coated dough balls on the prepared baking sheets, leaving space between them as they will spread while baking.
9
9. Bake in the preheated oven for 12-13 minutes or until they puff in the center and crack slightly on top. For doneness, look for a medium brown color inside the crack (not shiny dark brown).
10
10. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Grandma's Spiced Chewy Molasses Delight Cookies?
These are nostalgic, chewy molasses cookies infused with warm spices like cinnamon, clove, and ginger, featuring a soft interior and a sugar-crusted crinkle top.
How long should I cream the butter and brown sugar?
You should use a strong mixer to cream the butter and brown sugar on medium speed for about 5 minutes until the mixture is light and fluffy.
What type of molasses is best for this recipe?
The recipe specifies using 1/4 cup of unsulfured molasses for the best flavor and consistency.
Do I need to chill the cookie dough?
Yes, you should cover the dough with plastic wrap and refrigerate it for at least 1 hour to make it easier to handle and roll into balls.
What is the purpose of wheat germ in these cookies?
Wheat germ is included in the dry ingredients to provide a unique texture and a subtle nutty flavor to the cookies.
At what temperature should the cookies be baked?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius) before baking.
How do I know when the molasses cookies are finished baking?
The cookies are done when they puff in the center and crack slightly. Look for a medium brown color inside the cracks rather than a shiny dark brown.
How long do these cookies need to bake?
Bake the cookies in a preheated oven for approximately 12 to 13 minutes.
How large should I make the dough balls?
Scoop out portions of dough that are slightly smaller than a golf ball and roll them into smooth spheres.
Should I coat the cookies in sugar before baking?
Yes, roll each dough ball in granulated sugar before placing them on the baking sheet to create the crinkle-top effect.
What spices are used in Grandma's Molasses Cookies?
The recipe uses a blend of cinnamon, clove, nutmeg, and ginger.
Are these cookies suitable for shipping to loved ones?
Yes, these cookies are excellent for shipping as they stay fresh and maintain their chewy texture during transit.
How should I prepare my baking sheets?
You can either line your baking sheets with parchment paper or lightly grease them to prevent the cookies from sticking.
What type of flour is recommended?
The recipe calls for 2 cups of sifted all-purpose flour.
How many ingredients are in this recipe?
There are 13 total ingredients, including the granulated sugar used for rolling.
Can I substitute the butter?
For the best flavor and texture, room temperature butter is recommended, though you could experiment with high-quality margarine.
How long should the cookies cool?
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to finish cooling completely.
How should I add the dry ingredients to the wet mixture?
Gradually add the sifted dry mixture to the creamed butter and sugar, mixing on low speed until just combined to avoid overmixing.
Is the egg added whole or beaten?
The recipe suggests using one large, beaten egg.
Why should I scrape down the sides of the bowl?
Scraping the bowl ensures all ingredients are evenly incorporated and that there are no pockets of unmixed butter or flour.
Can I skip the sifting step?
Sifting the dry ingredients like flour and spices ensures a smooth dough and even distribution of the leavening agents and flavorings.
How much space should I leave between dough balls?
Leave several inches of space between them as the cookies will spread while they bake.
What does the texture of the cookie feel like?
The cookies have a soft and tender interior with a chewy consistency and a slightly crunchy sugar crust.
Can I use dark brown sugar?
Yes, dark brown sugar can be used for a deeper molasses flavor, though the recipe generally suggests standard packed brown sugar.
Why is the dough refrigerated?
Refrigerating the dough firms up the butter and molasses, making the sticky dough much easier to roll into balls.
Does this recipe contain baking powder?
No, this recipe specifically uses 1 teaspoon of baking soda as the leavening agent.
What size is a 'large' mixer?
The recipe refers to a strong stand mixer or hand mixer capable of sustained creaming for 5 minutes.
Can I double this recipe?
Yes, this recipe can be doubled if your mixer bowl is large enough, which is great for holiday gifting.
Should I use salted or unsalted butter?
The recipe calls for butter and 1/2 teaspoon of salt separately, so unsalted butter is typically preferred to control salt levels.
What is the key to the 'crinkle' look?
The combination of rolling the dough in sugar and the specific ratio of leavening to molasses causes the surface to crack as the cookies puff and settle.