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Chewy Treacle Cookies recipe

Chewy Treacle Cookies recipe

  • Recipes
  • Dish type
  • Biscuits and cookies
  • Cookies

These cookies taste like gingernuts. They're chewy and lightly spiced. Serve with a cup of tea, coffee or a glass of milk.

1052 people made this

IngredientsMakes: 72 cookies

  • 310g margarine
  • 400g caster sugar
  • 120ml black treacle
  • 2 eggs
  • 500g plain flour
  • 4 teaspoons bicarbonate of soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • granulated sugar for coating

MethodPrep:25min ›Cook:15min ›Extra time:3hr chilling › Ready in:3hr40min

  1. Melt the margarine in a large pan on the hob and cool.
  2. Add sugar, eggs and black treacle, beat well.
  3. In a separate bowl, sieve the dry ingredients together and add to the pan. Mix well and chill 3 hours or overnight.
  4. Form into walnut-size balls. Roll in granulated sugar. Place on greased baking trays about 5cm apart.
  5. Bake at 190 C / Gas 5 for 8-10 minutes.
  6. Store in an airtight container to keep from getting overly crisp. If they do lose their softness, an easy way to restore it is to place one slice of fresh bread in the container with the cookies for a couple of hours or overnight and they will be soft again!

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Reviews & ratingsAverage global rating:(1075)

Reviews in English (813)

These are so good! I substituted butter for margarine, and used 250g because that was all I had on hand. Brown sugar instead of caster sugar, again, that was what I had. Didn't have ginger or cloves, so just doubled the cinnamon. 8 minutes in the oven. Made about 8 dozen cookies. They were crunchy on the outside and chewy on the inside, perfect!-16 Dec 2011

Used different ingredients.I didn't have any ground cloves, so I put mixed spice in instead and they still tasted yummy.-17 Jun 2010

These are Amazing!-10 Aug 2011

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Golden Syrup and Oat Cookies

These golden syrup biscuits make a great snack with a glass of cold milk, and will keep kiddies tummies full for longer.

TRY THIS RECIPE NEXT!

These Banana Cookies are a great way of using up those pesky black bananas in the fruit bowl.

Back to the syrup and oat cookies, and if you'd like to know how easy they are to make, read on!

STEP BY STEP GOLDEN SYRUP & OAT COOKIES

Golden Syrup & Oat Cookies

Ingredients:

  • 100g Butter
  • 100g Light Brown Sugar
  • 2 TBSP Golden Syrup
  • 1 TSP Vanilla Extract
  • 100g Self Raising Flour
  • 100g Oats
  • 1/2tsp Bicarbonate of Soda

Instructions:

  1. Preheat the oven to 180°c (160° fan) and line two baking trays with baking paper.
  2. Melt the butter, sugar and syrup in a pan on a low heat. Take off the heat and stir in the vanilla extract.
  3. Stir through the flour, oats and bicarbonate of soda and mix until combined.
  4. Spoon heaped teaspoons of the cookie mix onto the baking sheets, spaced well apart, and bake for 10 minutes in the preheated oven.
  5. Remove to a cooling rack.

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26 comments

They look and sound fantastic. Perfect with a cup of tea.

Now I know what to do with that golden syrup Matt bought to make honeycomb candy

They look the perfect thing to eat with a cup of tea. Oats and golden syrup make great cookie pairings

These cookies look so good! Thanks for sharing your recipe :)

Those cookies look absolutely fantastic. I love the combo of oats and golden syrup together.

We can find golden syrup here sometimes. I know for sure they would carry it at Taste of Britain.

:-O! You feed your builders homemade cookies. You truly are super-pregnant-woman (if you get what I mean lol)! xxx

I love homemade cookies, especially those with oats, nuts, honey, seasame seeds, raisins.
I'll bookmark your recipe and make it once the occasion comes around.

I rarely make internet posts but felt strongly compelled to for this exeptional case.

I recently baked these cookies. They are so easy to make and one of the most satisfying baking experiences as they are simply delicious.

I give them to my boyfriend in his packed lunch he finds them so tasty that he refuses to share any with his colleagues.

I love the fact that your recipes are homely, just the kind of food I want to eat.

when I make these they don't look like yours, they spread out much more. any ideas?

Most likely too much syrup. Try not to be too liberal with it

Sorry but I thought these were awful, they spread out and took forever to unweld from the tray. I used the syrup stated in the recipe and did not alter any of the amounts. I wouldn't try them again.

I just made these with my 6 year old niece. They were easy enough for her to help, and we both *loved* them. They looked just like the ones in the photos. We'll definitely be making them again!

Thanks so much for this recipe. I've made these cookies about 5 times now with the addition of choc chips, raisins and apricot cinnamon today and they have worked every time :) I used to have a similar recipe and lost it so am very pleased to have this one. Thanks again

Glad you liked them Rebecca!

I made these this morning.. super easy, super quick and superlicious too. my son and I demolished the first batch in 60 seconds flat.

Thank you very much.. will be popping in regulartly now :-)

Glad you enjoyed them Helen

hi ive just made these and ive added coco to them, there yummy my kids will love them if there are any left when they get home, there so quick to i end up make them over and over i expect

Just made these, so so easy and totally delicious!

I made a batch of these cookies last week and they were really yummy! �� There aren’t very many left but I am going to freeze some. I had to bake them for 15 mins at 160 in my fan oven. However they came out with a crispy edge and a chewy middle which is the best combination! Not sure how I managed that, but anyway! I assumed I needed half a teaspoon of bicarb although the recipe doesn’t seem to state the spoon size, unless I missed something somewhere! My mum enjoyed them too! Thank you for the recipe! I was thinking about putting some raisins in next time I make a batch!

Oh. My. Word. I've been looking for this recipe for ages. These were cookies our mother made regularly when I was child. It was our absolute favourite in the house. We called them Oaty Parkins. I moved away and the recipe has been lost. I could never quite remember the ratios of ingredients since we just used a cup and dumped it in. This is perfect though and a total taste of my childhood. Thank you!

I'm so glad you found the recipe. I really love your name for the cookies!


Chewy Molasses Spice Cookies

These cookies will look nearly raw in the center when you pull them out of the oven, but they will continue to set as they cool. The key to the soft and chewy texture of these cookies is, simply, underbaking them. If you like a crispier spice cookie, bake them 2 minutes longer.

The cookies, stored airtight at room temperature, will keep up to 5 days. The dough can be refrigerated up to 3 days. You can also roll the dough into balls and toss in sugar, then arrange them in tight rows on a parchment-lined baking sheet, and freeze solid. Transfer the balls to a resealable plastic freezer bag and keep frozen up to 2 months. No need to thaw before baking, but extend the bake time by a couple of minutes.

Active Time: 45 minutes | Total Time: 2 hours 10 minutes (includes 1 hour for chilling).

Special Equipment: Stand or hand mixer.

These cookies will look nearly raw in the center when you pull them out of the oven, but they will continue to set as they cool. The key to the soft and chewy texture of these cookies is, simply, underbaking them. If you like a crispier spice cookie, bake them 2 minutes longer.

The cookies, stored airtight at room temperature, will keep up to 5 days. The dough can be refrigerated up to 3 days. You can also roll the dough into balls and toss in sugar, then arrange them in tight rows on a parchment-lined baking sheet, and freeze solid. Transfer the balls to a resealable plastic freezer bag and keep frozen up to 2 months. No need to thaw before baking, but extend the bake time by a couple of minutes.

Active Time: 45 minutes | Total Time: 2 hours 10 minutes (includes 1 hour for chilling).


Ingredients for Molasses Cookies:

  • 2 ¼ cups flour
  • 2 teaspoons ginger
  • 1 teaspoon baking soda
  • ¾ teaspoon cinnamon
  • ½ teaspoon ground cloves
  • 1 stick (½ cup) butter, softened
  • ¼ cup vegetable shortening
  • 1 cup sugar
  • 1 egg
  • ¼ cup molasses
  • extra sugar for rolling the dough

Mix dry ingredients together and set aside.

Cream together the butter, shortening, and sugar. Add egg and molasses and beat until combined.


+Recipe For Oatmeal Cookies With Molassas - Addictive Oatmeal Molasses Cookies Recipe Food Com : The molasses adds a rich moistness to this chewy cookie.

+Recipe For Oatmeal Cookies With Molassas - Addictive Oatmeal Molasses Cookies Recipe Food Com : The molasses adds a rich moistness to this chewy cookie.. Treacle cookies turn out crispy and buttery. Oatmeal raisin cookies could not get any easier! They're like a classic oatmeal cookie but even better, with the addition of some golden barrel supreme baking molasses in them. If you love oatmeal cookies than these oatmeal molasses cookies are for you! I especially love this recipe because the molasses:

The molasses adds a rich moistness to this chewy cookie. Here's what you need to do: This recipe for these cookies is barely adapted from cook's illustrated's best recipe cookbook, and is one of our favorites! This oatmeal molasses raisin cookie recipe is definitely a keeper. In separate bowls, whisk together the dry you could try but the brown sugar adds some flavor that is amazing for an oatmeal cookie.

Easy Oatmeal Cookies With Ginger And Molasses The Seasoned Mom from www.theseasonedmom.com A nice chewy molasses cookie. A healthy & delicious homemade cookie with no refined sugar key lime breakfast cookies are the best make ahead breakfast recipe for when you don't have much time in the morning. In separate bowls, whisk together the dry you could try but the brown sugar adds some flavor that is amazing for an oatmeal cookie. Can i use dark or light molasses for this recipe? They're like a classic oatmeal cookie but even better, with the addition of some golden barrel supreme baking molasses in them. Brown sugar has molasses and gives it. When storing these (and other cookies) store a piece of bread with them to keep them moist, otherwise they dry. 1 tablespoon of molasses helps give these cookies incredible flavor.

When layered in your favorite decorative tin, these festive molasses cookies also make for a great holiday gift.

This is my favorite recipe! I just love recipes like this, no extra shopping involved. 1 tablespoon of molasses helps give these cookies incredible flavor. A healthy & delicious homemade cookie with no refined sugar key lime breakfast cookies are the best make ahead breakfast recipe for when you don't have much time in the morning. Bake at 350° for 10 minutes. They were way to puffy for oatmeal cookies in my opinion. 178 reviews 4.7 out of 5 stars. Treacle cookies turn out crispy and buttery. To start making these oatmeal cookies you are going to want to gather up simple ingredients you probably already have in your pantry. From shirleyoma 13 years ago. My favorite oatmeal cookie recipe! Big and chewy molasses spice cookies! My mom's recipe and one of my favorites.

For softer cookies, bake the lesser amount of time Set oven at 350 degrees. Molasses cookies recipe with step by step pictures. Big dark chewy soft molasses cookies with nuts! This particular recipe is based on an old shaker cookie recipe from the 1920s and has been enjoyed by generations of.

10 Best Oatmeal Cookies Without Brown Sugar Or Molasses Recipes Yummly from lh3.googleusercontent.com The taste was good but the texture was off. They're like a classic oatmeal cookie but even better, with the addition of some golden barrel supreme baking molasses in them. Sallys baking addiction molasses cookies taste very delicious and is very easy to make. Big dark chewy soft molasses cookies with nuts! They were way to puffy for oatmeal cookies in my opinion. I just love recipes like this, no extra shopping involved. My oatmeal cookies recipe is chewy, tasty, and easy. I like my oatmeal cookies flat.

In separate bowls, whisk together the dry you could try but the brown sugar adds some flavor that is amazing for an oatmeal cookie.

They were way to puffy for oatmeal cookies in my opinion. My favorite oatmeal cookie recipe! I wasn't sure if it would work for oatmeal cookies because it isn't instant oatmeal but given this is a wwii recipe i'm guessing they didn't have instant oatmeal back then either. This recipe calls for very few ingredients and results in soft and chewy cookies with hints of cinnamon. This recipe for these cookies is barely adapted from cook's illustrated's best recipe cookbook, and is one of our favorites! These seriously soft molasses cookies are the most tender and chewy gingersnap cookies around! Classic oatmeal cookies are soft, chewy & so easy to make 12 different ways. Here's what you need to do: Big dark chewy soft molasses cookies with nuts! The recipe for these molasses cookies will carry you from the time when the leaves begin to change, all the way through the christmas season. Can i use dark or light molasses for this recipe? And they actually improve with age! I especially love this recipe because the molasses:

The taste was good but the texture was off. 178 reviews 4.7 out of 5 stars. When storing these (and other cookies) store a piece of bread with them to keep them moist, otherwise they dry. Taken from my mom's treasury of recipes. Like gingersnap cookies, but thicker and chewier.

Old Fashioned Oatmeal Molasses Cookies The Farmwife Feeds from www.farmwifefeeds.com I use king arthur white whole wheat flour for this recipe. Bake the cookies for 12 to 14 minutes, reversing the pans halfway through (top rack to bottom, bottom to top). Here's what you need to do: Old fashion molasses cookies get recipe. For crunchier, the longer amount. I just love recipes like this, no extra shopping involved. These seriously soft molasses cookies are the most tender and chewy gingersnap cookies around! For softer cookies, bake the lesser amount of time

Molasses cookies taste great with a cup of tea or coffee.

And they actually improve with age! When storing these (and other cookies) store a piece of bread with them to keep them moist, otherwise they dry. The best recipe for chewy oatmeal cookies is not on the back of the oat canister. I use king arthur white whole wheat flour for this recipe. By tea drinker on march 5, 2010 in cookies, desserts march 5, 2010 cookiesdesserts. Drop dough by heaping teaspoonfuls onto lightly greased cookie sheets. For crunchier, the longer amount. From shirleyoma 13 years ago. My mom's recipe and one of my favorites. Salt, whole wheat flour, warm water, sugar, vegetable oil, oatmeal and 3 more. Remove cookies to wire racks, and let cool completely. .molasses cookies recipes on yummly | old fat guy cookies, vegan oatmeal raisin cookies, grandmother's oatmeal down home oatmeal molasses breadketchup w ith that. For softer cookies, bake the lesser amount of time

Source: www.theseasonedmom.com

Oatmeal raisin cookies could not get any easier! This oatmeal molasses raisin cookie recipe is definitely a keeper. My mom's recipe and one of my favorites. Bake the cookies for 12 to 14 minutes, reversing the pans halfway through (top rack to bottom, bottom to top). My oatmeal cookies recipe is chewy, tasty, and easy.

Source: images.media-allrecipes.com

This particular recipe is based on an old shaker cookie recipe from the 1920s and has been enjoyed by generations of. They're like a classic oatmeal cookie but even better, with the addition of some golden barrel supreme baking molasses in them. In separate bowls, whisk together the dry you could try but the brown sugar adds some flavor that is amazing for an oatmeal cookie. Can i use dark or light molasses for this recipe? This recipe calls for very few ingredients and results in soft and chewy cookies with hints of cinnamon.

Source: images.squarespace-cdn.com

Cool slightly on cookie sheets Molasses cookies recipe with step by step pictures. The taste was good but the texture was off. Inspired by dancing deer's molasses clove cookies and adapted from my chubby chewy whole wheat oatmeal cookies. The best recipe for chewy oatmeal cookies is not on the back of the oat canister.

Like gingersnap cookies, but thicker and chewier. I wasn't sure if it would work for oatmeal cookies because it isn't instant oatmeal but given this is a wwii recipe i'm guessing they didn't have instant oatmeal back then either. Set oven at 350 degrees. Molasses cookies taste great with a cup of tea or coffee. To make jumbo cookies, use 1/4 cup dough.

Molasses cookies recipe with step by step pictures. Making this oatmeal raisin cookie recipe couldn't be easier. Salt, whole wheat flour, warm water, sugar, vegetable oil, oatmeal and 3 more. 1 tablespoon of molasses helps give these cookies incredible flavor. Drop dough by heaping teaspoonfuls onto lightly greased cookie sheets.

Source: images.media-allrecipes.com

When layered in your favorite decorative tin, these festive molasses cookies also make for a great holiday gift. When storing these (and other cookies) store a piece of bread with them to keep them moist, otherwise they dry. These oatmeal chocolate chip cookies are made with oats, butter, and brown sugar how to make oatmeal chocolate chip cookies. Oatmeal raisin cookies could not get any easier! I use king arthur white whole wheat flour for this recipe.

Source: www.goldenbarrel.com

Best oatmeal molassas cookies from molasses oatmeal cookies recipe food. This particular recipe is based on an old shaker cookie recipe from the 1920s and has been enjoyed by generations of. These molasses cookies are sort of like gingerbread cookies, but way better. Soft and chewy, perfectly spiced, dotted with juicy raisins and crunchy walnuts and always sure to satisfy those cookie cravings. To make jumbo cookies, use 1/4 cup dough.

In separate bowls, whisk together the dry you could try but the brown sugar adds some flavor that is amazing for an oatmeal cookie. Big dark chewy soft molasses cookies with nuts! This recipe calls for very few ingredients and results in soft and chewy cookies with hints of cinnamon. To start making these oatmeal cookies you are going to want to gather up simple ingredients you probably already have in your pantry. My favorite oatmeal cookie recipe!

What you can't use is blackstrap molasses, which is more bitter and less sweet than its lighter counterparts. Classic oatmeal cookies are soft, chewy & so easy to make 12 different ways. Can i use dark or light molasses for this recipe? Molasses cookies recipe with step by step pictures. These oatmeal chocolate chip cookies are made with oats, butter, and brown sugar how to make oatmeal chocolate chip cookies.

Source: www.theseasonedmom.com

Bake at 350° for 10 minutes.

The recipe for these molasses cookies will carry you from the time when the leaves begin to change, all the way through the christmas season.

If you love oatmeal cookies than these oatmeal molasses cookies are for you!

Source: www.theseasonedmom.com

To start making these oatmeal cookies you are going to want to gather up simple ingredients you probably already have in your pantry.

Oatmeal raisin cookies could not get any easier!

The recipe for these molasses cookies will carry you from the time when the leaves begin to change, all the way through the christmas season.

For softer cookies, bake the lesser amount of time

These seriously soft molasses cookies are the most tender and chewy gingersnap cookies around!

A healthy & delicious homemade cookie with no refined sugar key lime breakfast cookies are the best make ahead breakfast recipe for when you don't have much time in the morning.

For softer cookies, bake the lesser amount of time

Sallys baking addiction molasses cookies taste very delicious and is very easy to make.

Source: images.media-allrecipes.com

Salt, whole wheat flour, warm water, sugar, vegetable oil, oatmeal and 3 more.

Source: www.sweetsociety.com

However if you like a little bolder, molasses taste then you can use dark brown sugar!

Inspired by dancing deer's molasses clove cookies and adapted from my chubby chewy whole wheat oatmeal cookies.

Can i use dark or light molasses for this recipe?

The best recipe for chewy oatmeal cookies is not on the back of the oat canister.

In separate bowls, whisk together the dry you could try but the brown sugar adds some flavor that is amazing for an oatmeal cookie.

I use king arthur white whole wheat flour for this recipe.

Source: www.farmwifefeeds.com

For softer cookies, bake the lesser amount of time

Source: www.cookiemadness.net

Spicy and chewy, they store well and can be frozen.

Source: imagesvc.meredithcorp.io

.molasses cookies recipes on yummly | old fat guy cookies, vegan oatmeal raisin cookies, grandmother's oatmeal down home oatmeal molasses breadketchup w ith that.

Source: images.media-allrecipes.com

Can i use dark or light molasses for this recipe?

Treacle cookies turn out crispy and buttery.

Source: images.media-allrecipes.com

When storing these (and other cookies) store a piece of bread with them to keep them moist, otherwise they dry.

Source: images.media-allrecipes.com

These molasses cookies are sort of like gingerbread cookies, but way better.


Conclusion:

This was my little, sweet, and memorable journey with Reddit cookies. These easy to bake cookies can be prepared just within 30 minutes. So nimble! My plan is to try each flavor cookie in the world. Stay connected if you are interested in my cookie-world journey.

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Murder Cookies Recipe

For those who have the possibility of having sudden guests should know the murder cookies recipe. It is easy to prepare and perfect to serve in front of anybody.

Type: Dessert

Cuisine: American

Keywords: Murder Cookies Recipe

Recipe Yield: 3 servings

Calories: 153 calories

Preparation Time: 20M

Cooking Time: 14M

Total Time: 34M

Recipe Ingredients: Egg milk mace sugar flour shortening

Recipe Instructions: In an electric mixer prepare the cookie dough Bake the dough in oven for 14 minutes


Preparation

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

How would you rate Chewy Molasses Cookies?

Hi Bon app world! Really want to make these cookies - has anyone tired it without the cardamom? Stuck in a snow storm here and just missing one ingredient.

Great cookies!. Had to sub white whole wheat flour b/c I was out of all purpose, and that seemed to match well with this recipe - they were substantial. I would use a lighter molasses and a bit more ginger next time, but these were a huge hit with me (who loves ginger cookies) and my family (who don't generally love ginger cookies). The bigger sized cookies were best. I took the other reviewers advice and chilled the dough before rolling into balls - do this. I'll make these again.

I made this recipe for Christmas this year, absolutely amazing recipe. I ended up making a second batch because they were devoured the first time. I followed the recipe accordingly (except used demerara sugar for rolling) and had no issues. Will have this recipe on rotation!

perfectly chewy!! next time i'll use a 1/4 cup dry measuring cup to portion out the dough- i like my cookies a little on the larger side.

Need help. Put extra 1/2 cupo flour in cookies mix. What to doo Add an egg, ad water o?

Just made these. I added 1/2 cup rolled oats and 1/8 of a cup of macadamia nuts crushed. AMAZBALLS. The dough is dry and crumbly and has to be compressed. I made little burger patties. I also just used regular sugar instead of the fancy kind and it worked s just as well! The recipe is great, I will however probably add more molasses next time. Thanks for the recipe.

375 degrees is WAY too hot! even at 325 the bottoms of these cookies were burning. Maybe its my oven? Either way I was pretty disappointed.

A friend sent me a box of these as a gift a few years ago, and I devoured them all in like an hour. I begged her for the recipe, began making them for my other friends and family, and now every single year at the start of the holiday season, I’m asked to make these cookies again. They’re just perfect and quickly becoming our favorite holiday culinary tradition.

Top 3 cookies I’ve ever had. They’re insanely chewy and soft if baked properly and The sugar in the outside gives a nice light little crunch. Spice level is mild enough that anyone could enjoy them but still enough for someone who loves this style of cookie. Make these, you won’t regret it. other than eating the entire batch in one sitting.

These have a good flavor, but they came out way too dry like airy wafers with the bottoms a little burnt and bitter. They’re ok.

This is my third holiday season making these cookies and they are outstanding and always the first to be eaten up! It definitely benefits from a short chill before rolling, and make sure you watch and take them out justtt before they look done so they finish up outside of the oven and maintain their chewy texture.

Honest review: This was my first time making ginger cookies and these turned out great with some alterations. I found that I needed to add about an 1/8th of a cup of additional flour to the recipe and let the batter cool a bit before I rolled it into cookie balls. The melted butter makes the batter delicious and warms the batter to a goopy consistency. I found that once I let it cool for about 10-15 minutes and added that extra bit of flour it was perfect! I cautioned the one-star reviews but these cookies are delicious and worth the make! My oven runs a bit hot so I cooked it for about 2 minutes less and they came out perfect! as well so try a test-batch when cooking (try one cookie in the oven at first to see how long to bake the cookies). Even the cookies that got a little overbaked were perfectly chewie and delicious. I definitely reccomned this recipe but 4/5 stars because the recipe doesn't explain that you should chill the dough briefly before forming them into balls. One last reminder: this dough is very similar to the consistency of BA's best chocolate chip cookies they are buttery and gooey so don't pre-roll out balls and stack them on each other because they will lump together. Cheers!

I pulled this recipe up to make for the second time and was surprised it didn’t have five stars after a VERY successful bake the first time. I started reading reviews and for those that had bad results I wasn’t sure what they could have done. until it happened to me! The second time I made these, I overmixed. I just spaced out and when I realized it was too late. When you overmix you build too much gluten and they become dense little cakey balls. Honestly still tasted great but not the intended batch and texture. Just wanted others to beware - mix In the dry until JUST incorporated! When made correctly these are my new favorite cookie.

I pulled this recipe up to make for the second time and was surprised it didn’t have five stars after a VERY successful bake the first time. I started reading reviews and for those that had bad results I wasn’t sure what they could have done. until it happened to me! The second time I made these, I overmixed. I just spaced out and when I realized it was too late. When you overmix you build too much gluten and they become dense little cakey balls. Honestly still tasted great but not the intended batch and texture. Just wanted others to beware - mix In the dry until JUST incorporated! When made correctly these are my new favorite cookie.

This is a great recipe! The texture is awesome. Super chewy, almost like a fudgey brownie inside. I followed the recipe exactly and for my personal preference, could do with a stronger molasses and spice flavor. If you like a more mild cookie, the recipe is perfect as is (still lots of flavor). I was not sure if I should flatten the balls or tap them halfway through cooking. I ended up making slightly flat balls before putting them in the oven. They flattened out really nicely on their own and developed beautiful cracks.


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Nutrition Information:

A Beautiful Plate provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietician.


Molasses Cookie Comparison

Since they’re a favorite, I have plenty gingersnap/molasses cookie recipes on my website and in my cookbooks. Most stem from the same-ish recipe with the exception of the crisp variety. Let’s review what makes each undeniably delicious:

    : Studded with white chocolate chips, these cookies are lusciously soft and mega chewy. You’ll love the combination of cozy spices and white chocolate. : We’re combining molasses and caramel in this crinkly-topped cookie. : These extra soft cookies are fat and fluffy!
  • Ginger Pistachio Cookies: I add salty pistachios to my mom’s classic recipe. These ginger molasses cookies are soft, salty, sweet, and spiced. Find this recipe in Sally’s Cookie Addiction cookbook. : Another favorite! These are extra crisp. If you’re looking for a crunchy molasses cookie, this one’s for you– they actually snap when you break them!

If I had to chose, I would always reach for my mom’s recipe that lives in Sally’s Baking Addiction cookbook. Nothing compares to mom’s.


Chewy Spiced Molasses Cookies

You would be forgiven for thinking that these are Molasses Crinkle Cookies at first glance, but you would be completely wrong. Although they might look quite similar in appearance, they are quite different, albeit just as delicious to munch on!

These are much larger for one thing . . . about 3 inches in diameter. So quite big . . .

These are also quite a bit softer . . . chewy . . . moreishly so . . . they use not one but two kinds of soft brown sugar, both the dark and light. If you don't like lumps of sugar in your cookies, sift the sugars. Myself, I am not opposed to small nuggets of chewy, almost caramel-like sweetness studded here and there in my cookies. But suit yourself . . .

They are aso sweetened with molasses as you can see from the title. If you cannot get molasses and I appreciate that it is somewhat difficult to come by here in the UK, combine equal parts of dark treacle and golden syrup, 30ml of each should work.

They bake into beautiful big round dense and fudgy almost . . . chewy wonderfully flavoured cookies that would not entirely be uncomfortable served with an ice cold glass of milk!!

The recipe only makes 16 rather large cookies, but upon tasting them you will be glad for that fact because, lets face it . . . you will not be able to leave them alone and having any more than that would be sure to tip you over the edge into full on gluttonly. They are nigh on impossible to resist!

130g granulated sugar for rolling and sprinkling (2/3 cup)

Cream together the butter and both brown sugars until light. (If you are opposed to lumps of sugar in your cookies, which I am not, seive the sugar first.) Beat in the egg, molasses and vanilla. Stir in the soda water. Stir in the flour mixture until well combined. The dough will be quite sticky.

Measure the granulated sugar into a bowl. Scoop out dessertspoon measures of the dough and shape into ping pong sized balls. Drop into the sugar in the bowl and roll around to coat. Place onto the baking sheet leaving plenty of space in between. You should be able to fit 8 cookies on each sheet. Press down lightly with the palm of your hand until they are 1/2 inch thick. Sprinkle with a bit more granulated sugar.

Bake in the preheated oven for approximately 10 minutes until puffed and beginning to crack, rotating pans halfway through the baking time. Allow to sit on the baking sheets for about 5 minutes before scooping off onto a wire rack to cool completely. Store in an airtight container.

Will keep well for three days, not that you will have them around that long!


Watch the video: Ultimate CHEWY chocolate chip cookies - The only cookie recipe you will need! (October 2021).