Ingredients
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⅔ cup refined Coconut Oil
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1 cup firmly packed Brown Sugar
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1 Egg
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½ cup Molasses
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2⅓ cups all-purpose Flour
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½ teaspoon Salt
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1 teaspoon Baking Soda
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1 teaspoon ground Ginger
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1 teaspoon ground Cinnamon
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½ teaspoon ground Cloves
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¼ cup granulated Sugar
Directions
Molasses cookies are my son Connor’s favorite cookie. He requests them year-round. We aren’t talking about gingersnaps, which tend to be thinner and much crunchier than these. I’ve spent years trying to perfect a soft molasses cookie recipe, attempting to achieve a tender, almost gooey interior and delightfully chewy edges. The thing that always held me up was that most old-fashioned molasses cookies are made with shortening, which gives them that soft texture. I attempted substituting butter instead, but got a crispier cookie with a distinct buttery flavor. Finally, I landed on this version, which uses refined coconut oil in place of shortening, and it’s my favorite version yet. The trick is not to overbake them. Take them out when they are still somewhat underdone in the center.
Steps
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1
Done
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Preheat the oven to 350°F. Line a large baking sheet with parchment paper. |
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2
Done
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In the bowl of a stand mixer fitted with the paddle attachment, cream together the coconut oil and brown sugar. Add the egg and molasses and beat until smooth, scraping the sides and bottom of the bowl as needed. In another mixing bowl, stir together the flour, salt, baking soda, ginger, cinnamon, and cloves. Add the flour mixture to the wet ingredients and beat until completely combined. |
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3
Done
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Using a medium cookie scoop (about 1½ tablespoons), scoop the dough into uniform balls. Roll each ball of dough in granulated sugar before placing it onto the baking sheet. Bake for 7 to 8 minutes, removing them from the oven while they appear still somewhat underdone in the center. As soon as the cookies come out of the oven, press the center of each cookie down with the back of a wooden spoon to achieve a crinkled look. Let the cookies cool on a wire rack; they will become chewier as they cool. Delicious warm or at room temperature. |
