Molasses Clove Cookies
Inspired by Dancing Deer's Molasses Clove cookies and adapted from my Chubby Chewy Whole Wheat Oatmeal Cookies. Note: I use King Arthur White Whole Wheat flour for this recipe. I think you could substitute it for all-purpose flour, in which case, decrease the butter to 2 sticks.
Inspired by Dancing Deer's Molasses Clove cookies and adapted from my Chubby Chewy Whole Wheat Oatmeal Cookies. Note: I use King Arthur White Whole Wheat flour for this recipe. I think you could substitute it for all-purpose flour, in which case, decrease the butter to 2 sticks.
- 2 teaspoons baking soda
- 2 large eggs
- 1/2 cup molasses
- 1 tablespoon cinnamon
- 2/3 cup granulated sugar
- 1 cup dark brown sugar
- 1 1/4 teaspoons kosher salt
- 1 1/4 cups (2 1/2 sticks) unsalted butter softened
- 2 1/2 teaspoons ground cloves
- 4 cups (1 pound 2 ounces) white whole wheat flour
- 1 cup turbinado sugar for rolling dough
- Carbohydrate 88.6111557145333 g
- Cholesterol 681.975 mg
- Fat 107.868314375165 g
- Fiber 1.25988747735292 g
- Protein 14.3241237501579 g
- Saturated Fat 64.7595928750344 g
- Serving Size 1 1 Serving (341g)
- Sodium 1226.99418754315 mg
- Sugar 87.3512682371803 g
- Trans Fat 8.828276062523 g
- Calories 1349 calories
Step-by-step
- Preheat oven to 350° F. Line 2 or 3 heavy-duty cookie sheets with parchment paper.
- Using a stand mixer, cream together butter and sugars on medium/low speed for 3 minutes. On low speed, add the molasses, then the salt, spices, and baking soda.
- Add eggs one at a time at medium/low speed and beat until just combined. Scrape down the sides of the bowl.
- Add flour and mix on low speed until incorporated, then mix at medium speed for 10 seconds to make sure all of the spices are incorporated.
- Using a large cookie scoop, scoop dough balls that are about 3 ounces each. With your hands, roll dough into balls to smooth the edges.
- Roll tops of cookie dough balls in turbinado sugar in a shallow bowl and place sugar-side-up 2 inches apart on parchment-lined cookie sheets. Press balls very gently with the back of a fork or your fingers to slightly flatten.
- At this point, cookies can be frozen and baked off at a later time. Place them in the freezer on the parchment-lined baking sheets overnight or for several hours.
- Bake the cookies, either frozen or unfrozen, for 16 minutes. Rotate the pans back-to-front and top-to-bottom after the first 8 minutes, then return to oven for 8 more minutes and start checking for doneness. Bake for no more than 18 minutes.
- When done, remove from oven, and slide the cookies, parchment and all, onto a cooling rack.
- Store cooled cookies in an airtight cookie jar or sealed plastic bag. They stay chewy for days.
My Chewy Molasses Clove Cookie Adventure
As a busy working mom, finding time for baking is a luxury, not a given. But when I do bake, it has to be something special, something worth the effort. That’s why I gravitated towards these molasses clove cookies. The recipe, inspired by a well-loved bakery and tweaked to perfection, has become a staple in my home, a delicious reward for a long day. The aroma alone is enough to transport me to a cozy, sun-drenched kitchen, even if my reality is a slightly chaotic dinner-time rush.
What makes these cookies so special isn’t just their deep, rich flavor. It's the texture, that perfect balance of chewy and soft. I’ve experimented with different flours and baking times, refining the recipe until I achieved that elusive perfect bite. The subtle sweetness of the molasses dances beautifully with the warm spice of cloves, creating a flavor profile that's both comforting and sophisticated. And the turbinado sugar topping adds a delightful crunch that elevates the experience. These aren't just cookies; they're little pockets of happiness, perfect for sharing with loved ones (or keeping all to yourself, no judgment here!).
The beauty of this recipe lies in its adaptability. The original recipe called for a specific type of flour, but I found that a good quality all-purpose flour works just as well, albeit with a slight adjustment to the butter. The freezing step is a game-changer for me. Life rarely allows for spontaneous baking sessions, so the ability to freeze the dough and bake as needed is a lifesaver. Plus, I believe – maybe it's wishful thinking – that freezing the dough contributes to that amazing chewy texture. I've never been able to confirm it scientifically, but the results speak for themselves.
Baking these cookies is more than just a process; it's an experience. From the satisfying whir of the mixer to the intoxicating smell filling my kitchen, every step is a journey. The act of rolling the dough balls, coating them in sparkling turbinado sugar, and gently pressing them onto the baking sheets is incredibly therapeutic. It's a mindful activity that allows me to disconnect from the daily grind and focus on something beautiful and delicious.
The final product? Perfectly chewy, intensely flavorful molasses clove cookies that are guaranteed to disappear quickly. They are a perfect treat to savor with a cup of warm tea on a chilly evening, or to share with friends and family during a gathering. They are a reminder that even in the midst of a busy life, there’s always time to create something sweet and special.
More than just a recipe, this is a testament to the power of simple pleasures. It's a reminder to embrace those moments in the kitchen, those moments of creation, and to share the fruits of our labor with those we love. The act of baking, of transforming simple ingredients into something extraordinary, is itself a rewarding experience. And the joy on the faces of those who savor these cookies? That’s the best ingredient of all.
So, if you’re looking for a cookie that's both delicious and deeply satisfying, look no further. This recipe is a keeper, a constant reminder that even the smallest acts of self-care, like baking these delightful cookies, can bring a touch of sweetness to even the busiest of lives. Enjoy the process, enjoy the result, and enjoy the company of those you share these treats with. Happy baking!
