What is demerara sugar? Do I really need to buy a bag?

Demerara sugar is a raw sugar made from sugarcane. It has large granules and hints of molasses, which is why it's perfect for this recipe. Plus, it makes your cookies sparkle! Because the cookies are so soft, the large sugar granules hold up against the higher moisture content in these cookies. It's actually quite easy to find in any grocery store but if you can't find demerara specifically, you can also use raw sugar or even regular sugar.

I'm having trouble coating the cookies in the sugar.

Once the cookies have chilled, roll them in a bowl of sugar. Since they'll be pretty firm, you may have to apply some pressure to get the sugar to stick. If it REALLY won't stick, let the cookies rest at room temp for about 20 minutes so that the exterior can soften. Then place them back in the fridge for 30 minutes before baking.

How should I store these cookies?

Store these cookies in an air tight container at room temperature for up to 6 days. Make sure to stack them directly on top of one another because they continue to get softer and softer as the days go on. If you just randomly place them in a container, they will warp and bend if they aren't all laying flat.

Help! My cookies spread too thin!

This could be caused by a couple things. First, make sure you whipped your butter and sugar properly and that your butter was at room temperature before starting. If the mixture wasn't pale and fluffy before adding the eggs and molasses, the cookie dough didn't have enough air in it.u003cbr/u003eu003cbr/u003eThis could also be due to your chilling time. If you didn't allow them to chill long enough, the cookies will spread super thin in the oven.u003cbr/u003eu003cbr/u003eLastly, it could be the amount of flour used. If there isn't enough flour in the dough, the wet to dry ratio will be off balance, creating a thin dough. Your final dough should be sticky and easy to scoop, but it should also hold its shape once scooped. If it's too thin, add a tablespoon of flour at a time. It shouldn't take more than 1-2 tablespoons.

Soft Molasses Cookies - Butternut Bakery

Name: Soft Molasses Cookies
Prep time: 20 min
Cook time: 12 min
Total time: PT-475997H43M19S
Cuisine: American
Ingredients: 1 cup cake flour (120g); 1 1/2 cups all purpose flour (192g); 1 tsp salt; 1 1/2 tsp baking soda; 1 tsp cinnamon; 1 tsp ginger; 1/4 tsp clove; 1 cup unsalted butter, room temp (225g); 1 cup dark brown sugar, packed (200g); 1/4 cup organic molasses (88g) *SEE NOTES; 2 tsp vanilla extract; 1 large egg; Demerara or raw sugar for coating

Description

These molasses cookies are soft on the inside, slightly chewy on the outside, and coated in a sugar crust. With the rich flavor of molasses and ginger, these are the perfect holiday treat.

Ingredients

1 cup cake flour (120g)
1 1/2 cups all purpose flour (192g)
1 tsp salt
1 1/2 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/4 tsp clove
1 cup unsalted butter, room temp (225g)
1 cup dark brown sugar, packed (200g)
1/4 cup organic molasses (88g) *SEE NOTES
2 tsp vanilla extract
1 large egg
Demerara or raw sugar for coating

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Instructions

Combine the cake flour, all purpose flour, salt, baking soda, and spices in a bowl. Set aside.
In the bowl of an electric mixer (fitted with the paddle attachment), cream together the butter and sugar until light and fluffy. This should take 2-3 minutes on medium-high speed.
Once fluffy, mix in the molasses, vanilla, and egg.
Pour in the dry ingredients and mix until combined. Your dough should be sticky but easy to scoop.
Scoop out 13 large cookies (using a 2oz scoop) or 20 regular cookies onto a small tray lined with wax paper. The dough should hold its shape once scooped. If it’s too thin, add an extra tablespoon of flour to the dough.
Chill the dough for at least 4 hours or overnight.
When they’re ready to bake, place a large baking sheet lined with parchment paper inside the oven and preheat it to 350F.
Roll the cookie dough in the sugar, applying some slight pressure to get the sugar to stick.
Remove the baking sheet from the oven and place 4-5 large cookies (or 5-6 medium cookies) spaced about 2 inches apart. Place the remaining cookie dough back in the fridge. It’s important to keep the dough cold at all times.
Bake for 12-14 minutes for large cookies (or 10-12 for medium cookies). The edges should be slightly wrinkly and the center will be puffed up. The cookies will settle and darken as they cool.
Allow them to rest on the baking sheet for a couple minutes before transferring to a cooling rack.
Finish baking the rest of the batch and enjoy!

Notes

Organic molasses is preferred for this recipe, but not entirely necessary. If you use regular molasses, your cookies will turn out a bit lighter in color but still just as delicious.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Baking
Cuisine: American

Keywords: molasses cookies, soft molasses cookies, molasses cookie recipe, gingerbread cookies, soft gingerbread cookies