Total Time: 40 minutes
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These Easy Bakery-Style Molasses Cookies arejust like the cookies you find in a fine bakery, except you mix them up in one bowl and they cost WAY less!
If it looks and sounds too good to be true it probably is, right?That was my first thought when I saw the imageof these Easy Bakery Style Molasses Cookies in an email I received from Bon Appétit. When I skimmed through the recipe, I was certain it was too good to be true.
Pie in the sky?
Come on, really? Just stirall the ingredients together, no mixer involved? No creaming butter and sugar? Just roll the dough in balls,bake them and they come out of the oven 10 minutes later, all crinkly-crackly, looking like they just walked out of a fancy bakery? No way.
I went on to the next email, but the image of those cookies kept haunting me. Before long I was staring at them again. I have several wonderful ginger-molasses cookie recipes,but none of them were this simple. So before I knew it, I was in the kitchen pulling out ingredients.
I found a few ways to simplify the Bon Appetit recipe even more and it, honestly, took less than 10 minutes to throw the dough together.As I placed the first pan in the oven, I had serious doubts. "Too good to be true", I thought.
You would have laughed at the big smile on my face as I peeked in the ovenabout 10minutes later. "Wow!", is what came out of my mouth though no one was around.Allcrinkly-crackly, looking like they just walked out of a fancy bakery!
I couldn't wait for them to cool completely before I snitched a little piece. "Wow!" - chewy in the center and crisp on the edges - to me, the perfect ginger cookie.
Four batches later and the results are deliciously the same each time. Everyone who tries them loves them.
You will too!
4.86 from 14 votes
Easy Bakery Style Molasses Cookies
These Easy Bakery-Style Molasses Cookies are just like the cookies you find in a fine bakery, except you can mix the dough up in one bowl in just ten minutes - and they cost WAY less!
Author: Chris Scheuer
Course:Cookies, Dessert
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 24
Calories: 108 kcal
Ingredients
- ½cup1 stick butter
- ⅓cupgranulated sugar
- ¼cuppacked dark brown sugar
- ⅓cupmild-flavored molasses
- 1large egg
- 2cupsall-purpose flour
- 2teaspoonsbaking soda
- 1½teaspoonground cinnamon
- 1teaspoonground ginger
- ½teaspoonground cloves
- ½teaspoonkosher salt
- Raw sugaralso called Demera or Turbinado sugar, for rolling
US Customary - Metric
Instructions
Place oven racks in lower and upper thirds of oven and preheat to 375°. Line two sheet pans with parchment paper. (I love these parchment paper sheets that are already cut to the size of a sheet pan.)
Melt butter in a medium large pot, just until melted. Remove from the heat and add sugars and stir to combine. Add molasses and egg and stir well.
Stir in flour, baking soda, cinnamon, ginger, cloves, and salt just until combined.
Place raw sugar in a shallow bowl. Scoop out dough with a cookie scoop (mine holds 2 tablespoons) and roll into balls. If dough seems sticky, chill 20 minutes. (Out of the four times I've made the cookies, only once did the dough seem sticky, but after a short stint in the refrigerator, it was perfect for rolling.
Roll balls, sugar and place on prepared pans, spacing 2” apart.
Bake cookies, rotating baking sheets halfway through, until cookies are puffed, cracked, and set around edges, 10-12 minutes. Transfer to wire racks and let cool.
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.
Calories 108kcal
Fat 4g
Saturated fat 2g
Cholesterol 16mg
Sodium 178mg
Potassium 85mg
Carbohydrates 16g
Sugar 8g
Protein 1g
Vitamin A 130%
Calcium 16%
Iron 0.8%
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Comments
Janis says
I’m a big fan of molasses cookies. This is my go to recipe. So easy no mixer, one bowl, doesn’t get easier than that. This is delicious.
Reply
Lindsay @ The Café Sucre Farine says
Thanks for letting us know, Janis!
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Catalina says
I followed the recipe, but I think I might have done something wrong. My cookies did not flatten as the cookies shown. My cookies were about 1.2 ounces each. I do better with weight measurements. Maybe I overbaked. I baked them for 12 minutes. I did not like the taste very much. I might try this recipe again.
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Lindsay @ The Café Sucre Farine says
It's hard to say what went wrong without being in the kitchen with you, Catalina. Everyone has different tastes, hopefully you can find a recipe that works for you!
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Randy says
Can I use light brown sugar instead of dark brown since I don't have any 😜
Reply
Chris Scheuer says
Yes, that will work fine. The cookies will be a little lighter in color but still delicious!
Reply
Randy says
Thank you
Reply
Kathy says
These are so delicious! My husband loves these. Whenever my four year old grandson comes over he always wants to bake "Papa's favorite brown cookies".
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Chris Scheuer says
I love that, Kathy!
Reply
Kathy says
I like to mix cookies, form them, and freeze so I can just grab a few to bake when the oven is on. How long can I freeze them? One of your comments said 2 weeks. Can they be frozen longer?
Reply
Chris Scheuer says
Yes, definitely! I think it would be good for up to 2 months.
Reply
Slooky says
These were yummy and with just enough spice. Mine did not flatten as much as the picture of yours but were puffy which was fine. Prob cause I did not melt butter but just let it get to room temp. Lazy.
😂Reply
Chris Scheuer says
Thanks, Slooky!
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GG says
I am an experienced baker but this cookie is one I have no success with. I am going to try this recipe - fingers crossed.
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Chris Scheuer says
It's a pretty foolproof recipe. Let us know how you like these cookies, GG!
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Jan says
These are finally a cookie I like, rather love. Question, do you leave pan on burner until everything is added or take pan off after melting butter?
Reply
Chris Scheuer says
Hi Jan, remove the pan from the heat once the butter is melted.
Reply
Nancy D says
They were so good! Followed the recipe and everything turned out great. Not sticky at all. Thank you $
Reply
Chris Scheuer says
You're very welcome, Nancy! Thanks for taking the time to share your results!
Reply
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