The Very Christmassy Chewy Molasses Cookies
Have you seen or tried this highly recommended recipe at Epicurious?
These soft chewy cookies with traditional Christmas flavours are extremely easy and fuss-free to bake. I believe anybody can bake these yummy cookies! Simply mix, chill, coat with sugar and bake... Please watch my video.Music: Bensound
Note: In my video, you will see that I chilled the dough with layers of baking paper in between them but they will still stick on each other a little. Thus, I would suggest chilling the dough in a single layer lined with non-stick baking paper if you can.
This recipe can yield 35 medium cookies.
Soft chewy with unique Christmasy flavoursYUMMY!!!
One important thing to mention before proceeding to the recipe...Please do not reduce the amount of added sugar because the cookie base without the sugar coating is actually not too sweet and it require this amount of sugar to make it chewy. If you really want to cut the sugar, you should coat the cookies with the coarse sugar a little less generously.My apology for not sharing this recipe a week earlier according to plan as I was very sick last week. Nevertheless, I hope that you will like this easy impressive recipe and please support me!!! Please LIKE, SHARE and FOLLOW me at either my Facebook at here or here or my Instagram @zoebakeforhappykids or SUBSCRIBE my YouTube channel at here.Unfortunately, I know that Facebook and Instagram have lost its popularity recently. Hence, it will be nice if you can show your support by subscribing to my YouTube channel at here so that you will be informed of my latest video / recipe promptly whenever it is published.
So, what's next? I will be sharing another one really good Christmas cookie recipe next week, then I'm off for a month break... So please stay tune.Here's the recipe that is adapted from EpicuriousMakes 35 cookies50g (1/4 cup) dark muscovado sugar or dark brown sugar65g (1/3 cup) caster sugar120g (1/2 cup) unsalted butter, melted110g (1/3 cup) mild-flavored (light) or robust-flavored (dark) molasses, not blackstrap1 large egg, about 50g without the shell at room temperature300g (2 cups) all-purpose / plain flour1 tsp baking soda1 tsp baking powder1/2 tsp salt1 tsp ground cinnamon or more if desired1 tsp ground ginger1/2 tsp ground all-spice
about 1/4 cup demerara or coarse white sugar for rolling
Preheat oven to 190°C / 375°F. Line baking trays with baking papers.Add both sugars, butter, molasses and egg in a large mixing bowl, then mix to combine.Sift flour, baking soda, baking powder, salt, cinnamon, ginger, all-spice into the butter mixture and mix until combined. Do not over-mix. Use your hands to gather all crumbs to form a soft dough. Divide dough into 20g per portion and roll them into balls. Refrigerate for about 1 hr or until firm. Coat the cookie dough generously with demerara or coarse white sugar and arrange the cookies with about 5 cm apart on the prepared trays.Tip: Cookie dough can be made and rolled into balls 2 weeks ahead and freeze until required. To assemble and bake, allow the frozen dough to sit at room temperature for about 30 mins before coating with sugar.Bake cookies, rotating the position of the baking trays halfway for 8 mins or until cookies are puffed, cracked, and just set around edges. Do not over-bake chewy cookies.Allow cookies to cool slightly on the trays for about 10 mins. Transfer onto a wire rack to cool completely. Store cookies in an airtight container for up to one week at room temperature.
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