Molasses cookies
These molasses cookies offer a deep, caramel-like flavor from the molasses, and brown sugar complemented by a hint of vanilla. Plus, with a gorgeous brown butter glaze, they have an added layer of a rich, nutty flavor that makes them totally irresistible.
Print
Pin
Servings: 14 cookies
Calories: 219kcal
Equipment
- Digital kitchen scale
- Stand mixer with a paddle attachment or hand mixer and a large mixing bowl
- Cookie scoop (3-tablespoon cookie scoop)
- Parchment paper
Ingredients
- 200 g bread flour
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 100 g unsalted butter at room temperature
- 70 g white granulated sugar
- 65 g brown sugar
- 1 large egg at room temperature
- 50 g molasses unsulphured
Brown butter glaze
- 70 g unsalted butter
- 100 g powdered sugar sifted
- ½ teaspoon vanilla extract
- 1-2 tablespoon milk or water
Instructions
For the cookies
- Preheat the oven to 175C (350F) and line 2 baking sheets with parchment paper.
- In a bowl, combine the flour, baking soda, and salt.
- In the bowl of a stand mixer (or a mixing bowl with a hand mixer or whisk), add the butter, granulated sugar, brown sugar, and vanilla extract. Beat on medium for 1-2 minutes until the mixture resembles a smooth, homogenous paste, scraping down the sides and bottom of the bowl as needed.
- Add the molasses and beat until fully incorporated.
- Add the egg and beat until the mixture is fully emulsified and smooth.
- Gradually add the dry ingredients, mixing on low speed just until no dry streaks remain.
- Scoop out 14 balls of cookie dough, approximately 35 g each, and place them on a baking sheet, leaving 2 inches (5 cm) of space between each.
- Bake in two batches for 12-13 minutes, or until the cookies have spread and the edges are golden.
- Remove from the oven and gently tap the baking sheet on a flat surface to deflate the cookies. Let them cool on the baking sheet for 10 minutes, then transfer them to a cooling rack to cool completely.
For the glaze
- In a light-colored pan, melt the butter over medium-low heat, stirring occasionally, until it turns golden brown and has a nutty aroma.
- Pour the browned butter into a bowl with the powdered sugar and vanilla extract. Whisk until combined.
- Add the milk or water, 1 tablespoon at a time, whisking until the glaze is glossy and reaches a thick but pourable consistency.
- Drizzle the glaze over the fully cooled cookies using a spoon or piping bag. Allow the glaze to set at room temperature before serving.
Video
Notes
Store at room temperature for up to one week.
Freeze the cookie dough for up to 2 months.
Nutrition
Nutrition Facts
Molasses cookies
Serving Size
1 cookie
Amount per Serving
Calories
219
% Daily Value*
Fat
10
g
15
%
Saturated Fat
6
g
38
%
Trans Fat
0.4
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
38
mg
13
%
Sodium
214
mg
9
%
Potassium
81
mg
2
%
Carbohydrates
30
g
10
%
Fiber
0.3
g
1
%
Sugar
19
g
21
%
Protein
2
g
4
%
Vitamin A
321
IU
6
%
Calcium
18
mg
2
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @sugarpursuit or tag #sugarpursuit!