Chewy Cocoa Molasses Cookies
These spicy, chewy and oh so yummy cookies are exactly what you should be baking this holiday season.
These spicy, chewy and oh so yummy cookies are exactly what you should be baking this week for Santa. Packed with pantry staples and warm cloves, cinnamon, and ginger paired with a bit of heat from white pepper makes for a perfect holiday cookie that is something extra special. Throw in just a touch of cocoa powder and then roll the dough into balls and coat with sugar. The aromas will fill your home with sweet goodness like a scene out of a Hallmark Movie. .
Ingredients in Chewy Cocoa Molasses Cookies:
- unsalted butter
- light brown sugar
- granulated sugar
- molasses- mild
- egg
- vanilla extract
- baking soda
- cinnamon, ginger, ground cloves, white pepper
- salt
- all purpose flour
- unsweetened baking cocoa
Equipment needed for these cookies:
- stand mixer with a paddle attachment
- baking sheets
- parchment paper- This is the brand I use.
- scooper for shaping dough- here is my favorite
Pro- Tips for a perfect bake:
If you love these Chewy Cocoa Molasses Cookies, try these recipes as well:
- Traditional Rum Balls
- Old Fashioned Gingerbread Cake
- Gingerbread Bundt Cake
- Pumpkin Spice Bar with Maple Glaze
- Orange Shortbread Cookies dipped in dark chocolate
Common Questions about this recipe:
There are two answers: 1- I love to give the flour a bit of time to become saturated with the spices and the fat from the butter. This increases the depth of flavor when baking.
2- The chilling allows the butter to “harden” up so when the dough heart the heat of your oven, the cookies puff up and not out. If the butter is too soft, you will end up with a thin and crisp cookie.
Yes. Divide the dough in half, shape into a log and then wrap tightly with parchment paper and then plastic wrap. Seal tightly and freeze up to 3 months.
You want to use mild molasses. I love the Grandma’s brand- original
Chewy Cocoa Molasses Cookies
Ingredients
- ¾ cups unsalted butter
- ½ cup light brown sugar packed
- ½ cup granulated sugar
- ⅔ cup molasses mild
- 1 large egg
- 2 tsps vanilla We love Wild Montana Foods Vanilla
- 2 tsp baking soda
- 1 ½ tsp cinnamon
- 1 tsp ground ginger
- ½ tsp ground cloves
- ½ tsp white pepper
- ½ tsp salt
- ¼ cup unsweetened cocoa
- 2 ¼ cup AP flour
- ¼ cup sugar- for rolling cookies
Instructions
- Line 2 baking sheets with parchment paper. Set aside.
- In a stand mixer with a paddle attachment, beat the butter and sugars until smooth and fluffy. Add in egg, vanilla and molasses. Beat on medium speed until well incorporated.
- In a smaller bowl, whisk together the spices, salt, white pepper, cocoa powder and flour. On low speed slowly, add in the flour mixture to the butter mixture. Mix about 20-30 seconds taking care not to overmix.
- Chill dough for 1 hour.
- Pre heat oven to 350 degrees.
- With cold clean hands, roll the dough into 1 TBSP size balls. Roll in the sugar to throughly coat. Place on baking sheet 3- 4″ apart. Bake for 9-11 minutes or until center is set. Cool on baking sheet for five minutes. Place on a wire rack to cool completely.
