Soft And Chewy Molasses Cookies Recipe - Easy Homemade Holiday Cookies! (2024)

FAQs

What is the trick to making soft and chewy cookies? ›

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

Form balls and roll in sugar: Just like snickerdoodles these cookies are rolled in granulated sugar before baking. Bake soft molasses cookies on a cookie sheet for 8-10 minutes. It's very important to not over bake the cookies or they will be hard and dry instead of soft and chewy.

First, if the dough is too wet, the cracks won't appear because the cracks occur as the surface of the dough dries out. Make sure to measure all the ingredients accurately. The other possible reason for no cracking is if the dough is too warm. You want the dough to be chilled when it goes into the oven to bake.

Light corn syrup is another ingredient that you can add to cookie dough that will help it stay softer longer. The corn syrup you buy at the grocery store is not the high-fructose corn syrup that soft drinks are made with; it's a sugar that is liquid at room temperature and helps other sugars say liquid at high heat.

The science is simple: According to the flour authorities over at Bob's Red Mill, cornstarch can help “soften the rigid proteins of the flour, resulting in a light and chewy dessert.” “The cornstarch complements the flour in absorbing the liquids, but won't develop gluten structure like the flour will,” stresses ...

Doubling up on molasses softened the cookies significantly.

Molasses is also extremely dark in color, so this batch of cookies turned out to be a deep brown.

“Light molasses is the sweetest and mildest out of the bunch because it is made from the first boiling cycle,” she said. “I like to use this type of molasses because it adds moisture to cookies, resulting in a soft and chewy texture.”

If you're looking for chewiness and bend, bread flour could be a handy addition to your cookie recipes. Fun fact: Alton Brown even named his signature bread flour Chocolate Chip Cookie recipe “The Chewy." Baker's tip: Looking for another way to add a little extra chew? Use brown sugar in your cookie dough.

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

How do you soften molasses cookies? ›

Simply lay the bread at the bottom of the container and pile your cookies on top of it, seal the lid, and wait a few hours. The cookies will soak up all the moisture from the bread and by the next morning, they will taste as good as the day they came out of the oven gooey.

OVEN IS TOO HOT

If your cookies consistently come out flat, you may have selected the wrong baking temperature. If you bake cookies using too much heat, the fats in the dough begin to melt before the other ingredients can cook together and form your cookie's rise.

Chill the cookie dough.

Chilling cookie dough helps prevent spreading. The colder the dough, the less the cookies will over-spread into greasy puddles. You'll have thicker, sturdier, and more solid cookies. Whenever I make cookies, I plan ahead and chill the cookie dough overnight.

“To keep cookies soft, store them in an airtight container and not in a cookie jar,” Amanda recommends.

The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.

The easiest way to soften cookies with bread is to place the cookies in an airtight container with a slice of bread and leave them for a few hours. The bread will release moisture and help to rehydrate the cookies, making them soft and chewy once again.

Different types of sugars affect the texture because they absorb different amounts of water. Remember moisture is the key! White sugar creates crispier cookies and brown sugar creates chewier cookies.