Making not so easy cookies- easy.
As with most bars that Martha Stewart sets, they are unattainable to the general public. However I believe I have de-mystified her Chewy Ginger Molasses Cookie Recipe. After attempting to bake this recipe for 3 years, I finally mastered it this year. Every time I made the cookies they were hard and tasteless. My friend from work shared these cookies with me, and her’s were amazing. When I got the recipe from MarthaStewart.com I couldn’t figure out why mine sucked. I made some slight alterations to the ingredients and method and with every bake they got better and better.
By no means did I reinvent the wheel, but here is what I changed. I am not a fan of a lot of nutmeg, so I swapped in all spice which I find compliments the molasses better. I also substituted some of the white sugar with brown sugar, when I think gooey and soft, I think brown sugar.
Tip for using Molasses:
Spray the measuring cup with cooking spray to have the molasses easily release when adding to mixture, and to give a more accurate measurement.
Tips to Chewy Cookies:
- The butter should be soft enough to cream- but not warm. The coldness of the butter will help the cookies melt to be chewy.
- Parchment paper ensures no sticking to the pan.
- Bake one pan at a time to ensure even heat distribution, this also will give the cookies a pretty crackle effect.
- Don’t re-use a hot sheet for the next batch of baking
- When cookies are out of the oven, let sit on the tray for 1 minute- then immediately transfer to cooling rack. So they don’t overcook on the hot tray.
Download and save my Christmassy PDF recipe from this link >>>Chewy Molasses Spice Cookies<<<< print for easy use
Give these cookies a try this Holiday Season and don’t forget to share with family and friends.
Merry Christmas and Happy Holidays from Stainton Street!