Name: Chewy Spiced Cookies
Prep time: 30 min
Cook time: 14 min
Total time: 1 h
Cuisine: American
Ingredients: 16 tablespoons unsalted butter; 1 cup light brown sugar; 2/3 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/4 cup molasses; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 2 teaspoons ground cinnamon; 2 teaspoons ground ginger; 1 teaspoon ground cloves; 1/4 teaspoon ground nutmeg; 3-1/2 cups flour; 1/4 cup granulated sugar; 1/4 cup extra-coarse sugar

Description

Deliciously chewy cookies with warm spices, perfect for any occasion.

Ingredients

Scale

16 tablespoons unsalted butter
1 cup light brown sugar
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup molasses
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1/4 teaspoon ground nutmeg
3–1/2 cups flour
1/4 cup granulated sugar
1/4 cup extra-coarse sugar

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Instructions

Stir the granulated sugar and coarse sugar together in a small bowl. Set aside.
Melt the butter in a microwave-safe bowl, then let it cool for about 5 minutes. Hot butter can melt the sugars and cause greasy cookies. Scrape every bit of the butter into a large bowl. Add both sugars and, using a whisk, mix until smooth. Add the eggs and vanilla and whisk briskly until fully combined and smooth. Whisk in the molasses.
Sprinkle the baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg over the wet ingredients and whisk to combine. Add the flour on top. Switch to an electric hand mixer and beat just until combined, being careful not to overmix. Cover the dough tightly and chill for 30 minutes.
Roll the dough into tall, cylindrical balls using about 2 tablespoons per cookie (40 grams each if using a food scale). Roll generously in the sugar mixture. Cover and refrigerate for another 45 minutes.
Preheat the oven to 325°F. Place 6 dough balls far apart on a silicone-lined sheet pan. Bake for 9 to 14 minutes, watching closely to avoid overbaking. I usually remove mine at 10 to 11 minutes. The cookies will look slightly underbaked but will firm up into perfectly chewy centers as they cool. If needed, gently press the edges inward with the back of a metal spatula right after baking.
Let the cookies rest on the baking sheet for 5-10 minutes, then transfer to a cooling rack.

Notes

Use more granulated sugar instead of extra-coarse sugar if you prefer.

Prep Time: 30 minutes
Cook Time: 14 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 10g
Sodium: 150mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg