Chewy molasses cookies

Photo: Love & Lemons

Blackstrap molasses, ginger, cinnamon and a little cardamom, rolled in sugar so the tops crackle. Jeanine's stay soft for days, which matters when the swap is Saturday and you bake Thursday.

From Jeanine Donofrio at Love & Lemons · @loveandlemons

Butter, two sugars and blackstrap molasses with cinnamon, ginger and cardamom, rolled into balls, coated in sugar and baked soft.

You need

• 1/2 cup (113 g) unsalted butter, at room temperature
• 1/3 cup (70 g) packed dark brown sugar
• 1/3 cup (65 g) granulated sugar
• 1/3 cup (110 g) blackstrap molasses
• 1 tsp vanilla extract
• 2 cups (250 g) all-purpose flour
• 2 tsp ground cinnamon
• 1 tsp baking soda
• 1 tsp ground ginger
• 1/2 tsp ground cardamom
• 1/2 tsp fine sea salt
• 1 tbsp water
• 1/3 cup (65 g) sugar, for rolling

How to make it

1. Heat the oven to 350°F and line a large sheet with parchment.
2. Beat the butter with both sugars, then add the molasses and vanilla and beat again.
3. Whisk the flour, cinnamon, baking soda, ginger, cardamom and salt. Add it to the wet bowl in parts, then mix in the water. The dough should be soft enough to roll; if it's dry, add another 1/2 tbsp water.
4. Scoop 2-inch balls, roll them smooth, then roll in sugar. Set them 2 inches apart.
5. Bake 9 to 11 minutes, until the tops crackle but the centers are still soft. Cool 5 minutes on the sheet.

For a swap: Sturdy and soft for days.

Written in our own words from Jeanine Donofrio's recipe, with their quantities. The original: Chewy molasses cookies, Love & Lemons.

More from the list