These Easy Bakery-Style Molasses Cookies are just 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 image of 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 stir all 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 oven about 10 minutes later. “Wow!”, is what came out of my mouth though no one was around. All crinkly-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!
- ½ cup 1 stick butter
- ⅓ cup granulated sugar
- ¼ cup packed dark brown sugar
- ⅓ cup mild-flavored molasses
- 1 large egg
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1½ teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- ½ teaspoon kosher salt
- Raw sugar also called Demera or Turbinado sugar, for rolling
- 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. 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.