These Soft-Baked Molasses Gingerbread Cookies have a crunchy surface and a soft inside. I covered them with a brown butter maple glaze that will wow your guests.
I’m back for Day 3 of Cookie Week with these Soft-Baked Molasses Cookies with a Brown Butter Maple Glaze. I know it’s a mouthful, but you won’t be sorry when you eat a mouthful of these cookies!
Do you call them molasses cookies or gingerbread cookies? I’m not sure what to name these; I’m leaning toward gingerbread cookies. These cookies are cooked to perfection, with a crunchy exterior and a soft center. Isn’t that what every cookie should be like?
When I met Anna and Lisa from Garnish with Lemon on the Iowa Corn Quest trip, they handed me some Gingerbread Sugar. That’s when I realized I needed to create a gingerbread cookie for the holidays.
This recipe does not need the use of gingerbread sugar, but I did roll my cookies in a cinnamon and sugar coating before baking. It has the flavor of a snickerdoodle.
This dish is really close to my heart. My maternal grandma died unexpectedly at the age of 76. I was less than ten years old when Mom died. However, she was the one who gave me my nickname, Sugar, and shes the one I got my sweet tooth from. Her Christmas cookie extravaganza was out of this world!
This is a dish from her church’s cookbook. She got together with her church mates and created a cookbook in which they all shared their favorite dishes. Pat Roach’s recipe is one that my mother still retains from her church cookbooks. Thank you, Pat, whomever you are. This dish is fantastic!
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Contents
- Soft-Baked Molasses Cookies with a Brown Butter Maple Glaze
- FAQs
- What does browning butter do for cookies?
- What type of molasses is best for cookies?
- How does molasses affect cookies?
- Why didn t my molasses cookies crack on top?
- Does browning butter make it sweet?
- Does browning butter make a difference?
- How do you soften molasses cookies?
- Why did my molasses cookies come out hard?
- What is Grandma’s molasses made from?
- What happens if you add too much molasses to cookies?
Soft-Baked Molasses Cookies with a Brown Butter Maple Glaze
- Author:LEE
- Prep Time:15 mins
- Cook Time:12 mins
- Total Time:27 minutes
Description
These Soft-Baked Molasses Gingerbread Cookies have a crunchy surface and a soft inside. I covered them with a brown butter maple glaze that will wow your guests.
Ingredients
- C Soft Unsalted butter
- C Sugar
- 1 Large Egg
- 1 C Molasses
- 2 C Flour, sifted
- 1 tsp Baking soda
- tsp Salt
- 1 tsp Cinnamon
- Ginger
- tsp Cloves
- C sugar
- 3 tbsp Cinnamon
For the glaze
- C Powdered sugar
- tsp Cinnamon
- 4 tbsp Unsalted butter
- 1 tbsp Maple syrup
- 1 tbsp Milk (if needed)
Instructions
- Preheat oven to 350 F.
- Microwave butter for 10-15 seconds to soften. In a mixing dish, combine softened butter and sugar. Cream until the butter and sugar are well combined.
- Beat in the egg until it is completely integrated. Mix in the molasses until fully combined.
- In a small side dish, sift the flour. Sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Before adding the ingredients to the mixer, stir them together.
- Slowly add dry ingredients to mixer.
- In a small dish, combine the sugar and cinnamon. Roll the cookie batter into 1 tablespoon-sized balls. Roll dough balls in the cinnamon sugar mixture and lay them on a baking sheet.
- Bake for 10-12 minutes @ 350°F. Allow cookies to cool for at least 10 minutes on the pan before transferring to a wire rack to cool.
- Prepare the glaze and drizzle it over the cookies.
- For the glaze:
- Sift in the powdered sugar. This step is required to get a smooth glazing. Mix in the cinnamon.
- In a saucepan, melt the butter. Continue to whisk after the butter has melted until it has become golden brown.
- Melted butter should be poured over powdered sugar. Whisk in the maple syrup until smooth.
- If necessary, add a bit more milk to make the glaze thinner.
- Drizzle glaze over cooled cookies using a Ziploc bag or a spoon.
Notes
**This recipe has been revised** The dough will be soft, but it is not necessary to chill it. The cookies will spread somewhat, resulting in crisp on the exterior and soft and chewy in the centre. Allow the pan to cool.
Recipes from my friends:
Over 50 Gingerbread recipes from Crazy from Crust
Bourbon Gingerbread Cheesecake from Beth Cakes
Life Love and Sugar’s Gingerbread Cupcakes with Molasses Cream Cheese Icing
Other Leescreamliqueur.com recipes you may enjoy:
No-Bake Gingerbread Cheesecake
Gooey Gingerbread Twix Bars
White Chocolate Gingerbread Oreo Cookies
FAQs
“While browning all of the butter removes the water content, the dough still requires some of that water to come together.” Browning just a portion of the butter yields the distinctive nuttiness, while the remaining unbrowned butter offers enough water content for the dough to bind together.”
What Kind of Molasses Is Best for Cookies? Molasses comes in three varieties, two of which are suited for molasses cookies: light molasses and dark molasses. Choose dark molasses for a deeper color and more molasses taste, although light molasses will suffice as well.
What role does molasses play in cookies? Molasses’ major job in cookies is to offer a lot of taste! It also provides sweetness (though sugar is also used in this recipe). Molasses, being one of the wet components in the batter, also contributes to the deep brown color.
What happened to my molasses cookies? There are a few possibilities as to why your cookies did not break! First, double-check that you used the correct quantity of baking soda and that it is still fresh. Next, ensure that the oven has been preheated to the proper temperature, since we need the oven to be hot before we put the cookies in.
Does browning butter make it sweet?
Brown butter in its purest form tastes like toffee, a touch sweet and salty with a rich caramel fragrance. Brown butter tastes wonderful chemically for the same reason that a charred steak does: the Maillard reaction, which explains the degradation of animal proteins into hundreds of flavor compounds.
Does browning butter make a difference?
Browning butter is the polar opposite of a time-consuming additional step. It’s quick and simple, yet it changes the taste of butter into something nutty, nuanced, and noteworthy. When butter is browned, it becomes more than just a flavoring. It is given the lead role.
They are being microwaved. Covering your cookies with a moist paper towel and nuking them for a few seconds might soften them up enough to consume.
Finally, if your dough has too little flour or too much moisture, the cookie will be more difficult to hold its form. Try adding a spoonful of flour at a time, or reducing the liquids (in this case, the molasses) by a tablespoon or two.
What is Grandma’s molasses made from?
Grandma’s Molasses is created from the highest grade unsulfured sugarcane juice. The liquids are drained and cooked after the sugarcane is chopped and crushed.
Increasing the molasses content substantially softened the cookies.
Molasses is a thick, goopy ingredient, so it’s no wonder that when I used too much of it, my dough ended up on the stickier end of the textural range.