Featured Recipe

Chewy Spiced Molasses Cookies

Name: Chewy Spiced Molasses Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 35 min
Yield: 16 small cookies
Ingredients: 1 cup all-purpose flour; 1/2 cup oat flour; 2 tsp arrowroot powder; 1/2 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp fine sea salt; 1 tsp ground ginger; 1 1/2 tsp ground cinnamon; 1/4 tsp ground cloves; 1/4 tsp freshly ground black pepper; 7 tbsp unsalted browned butter chilled; 1/4 cup packed dark brown sugar; 1/4 cup granulated white sugar; 5 tbsp molasses; 1 large egg; 1 large egg yolk; 1 tsp vanilla extract; 1/4 cup turbinado sugar for rolling; 1/3 cup white chocolate chips; 1 tsp coconut oil; Festive sprinkles optional

By Kate

Created on 26 January 2026

Chewy molasses cookies with a twist. Swapped cake flour for oat flour and corn starch for arrowroot powder for better texture. Used browned butter instead of plain butter to deepen flavor. Added a pinch of black pepper for subtle heat, balancing the warm spices. Rolled dough balls in turbinado sugar instead of coarse sugar for crunch. White chocolate dipped cookies get a festive pop from colorful sprinkles but can skip or swap for chopped nuts. Watch for cracked tops and set edges as key baking cues. Dough chill recommended if sticky, hands lightly floured. Cookies stay soft at room temp up to a week sealed. Great for holiday trays or any time.

Prep: 15 min

Cook: 15 min

Total: 35 min

Serves: 16 small cookies

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Introduction

Molasses cookies with a dark, rich chew. Browned butter adds depth and nuttiness you won’t get with plain butter, so don’t skip slowing that step. Oat flour instead of cake flour makes dough sturdy but not chalky, arrowroot keeps them tender, especially since we’re cutting cake flour out. Touch of black pepper cut through the sweet-spice-heavy profile, subtle warmth, no one calls it out but it’s there, a secret punch. Roll in turbinado sugar for crunch instead of plain coarse sugar. Visual cues matter — cracked tops signal that sugary tension breaking, edges feeling firm but not hard means inside still chewy. Hands lightly floured when rolling or chill if sticking, saves frustration. White chocolate dip optional, serves as a festive finishing touch or skip for a rustic treat. Should be soft at room temp sealed, fridge dries them. Enjoy with coffee or as holiday treat.

Ingredients

1 cup all-purpose flour

1/2 cup oat flour

2 tsp arrowroot powder

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp fine sea salt

1 tsp ground ginger

1 1/2 tsp ground cinnamon

1/4 tsp ground cloves

1/4 tsp freshly ground black pepper

7 tbsp unsalted browned butter chilled

1/4 cup packed dark brown sugar

1/4 cup granulated white sugar

5 tbsp molasses

1 large egg

1 large egg yolk

1 tsp vanilla extract

1/4 cup turbinado sugar for rolling

1/3 cup white chocolate chips

1 tsp coconut oil

Festive sprinkles optional

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About the ingredients

Swapping cake flour with oat flour brings a nuttier flavor and slightly denser texture but maintains softness thanks to arrowroot powder replacing cornstarch. Arrowroot blends better for chewiness and digests easier too. Browned butter instead of regular butter amps up flavor from simple creamy to toasted nutty notes — an often overlooked upgrade. Dark brown sugar pairs well with molasses giving robust molasses notes but brown sugar measures can vary. If too soft, add extra flour in quarter tablespoons, dough should be soft but manageable. Turbinado sugar is less processed than coarse sugar so you get larger crystals and subtle molasses undertone. Black pepper rounds out spices subtly but is optional. Vanilla extract boosts the overall aroma. Coconut oil in chocolate smooths melting point and prevents graininess when dipping cookies. Can swap white chocolate with dark or milk chocolate but tempering helps if you want shine.

Method

Preheat oven to 370°F. Lightly grease or line baking sheets with parchment.

In a large bowl whisk together all dry ingredients except sugars and molasses: flours, arrowroot powder, baking soda, baking powder, salt, spices, black pepper. Keep spices fine ground to avoid uneven flavor bursts.

Brown butter in a saucepan over medium heat stirring constantly, watch for nutty aroma and brown bits on bottom. Remove from heat and chill briefly until just warm.

Fit stand mixer with paddle blade. Cream browned butter and both sugars on medium speed 3-4 minutes until mixture appears lighter and visibly aerated. Stop mixer to scrape sides with a rubber spatula to avoid uneven creaming.

Add molasses carefully (mixer off) to avoid splatters, then resume mixing to combine. Beat in egg and egg yolk one at a time followed by vanilla. Scrape sides occasionally. Dough should shine and feel a bit tacky but not wet.

Gradually add dry mix in thirds, mixing on low speed until just combined. Avoid over mixing; too much will develop gluten and toughen cookies.

If dough sticky, chill 15 minutes or dust hands lightly with flour. Form balls about 2 tbsp each, roll in turbinado sugar for crisp exterior texture.

Arrange cookies spaced evenly on sheets. Bake 12-17 minutes watching for cracked tops and edges firm to touch but centers soft and slightly puffed — this guarantees chewiness inside.

Cool on sheet for 5 minutes then transfer to wire rack. Wait at least 10 minutes before decorating.

Melt white chocolate chips with coconut oil in microwave in 20 second bursts stirring well each time until silky smooth. Dip half the cookie or drizzle. Sprinkle immediately if using decorations.

Store fully cooled cookies in an airtight container at room temp. They stay soft and chewy for up to seven days. Can freeze dough balls up to one month wrapped tightly.

Technique Tips

Browning butter needs attention — the aroma changes from simply melted butter to a nutty scent, don’t walk away. Cool before mixing or will scramble eggs. Cream butter and sugars until fluffy for better volume and lighter texture, scraping bowl sides ensures even mixing. Adding molasses off mixer limits splatter and sticky mess. Eggs added gradually strengthen dough structure. Mixing dry in thirds avoids dry pockets and overmixing gluten which toughens cookies. Rest or chill dough if sticky — flouring hands lightly is last resort since flour alters final texture slightly. Roll size consistent for even baking. Bake until cracks appear and edges set; centers still soft means chewy insides after cooling — this stage critical, overbake means tough cookies. Cooling briefly on pan lets cookies set up to avoid breaking. Melt chocolate slowly in bursts avoids scorching. Dip or drizzle immediately to ensure even coating before chocolate sets. Store airtight to preserve moisture, moisture loss is cookie enemy. Freeze dough to bake on demand—defrost chilled before shaping.

Chef's Notes

💡 Brown butter makes a difference. Use medium heat. Stir constantly to avoid burning. Aroma changes from rich butter to nutty — watch for that. Let it cool slightly, don’t scramble the eggs when mixing.
💡 Chilling dough is key if sticky. Don’t want a mess. Roll into 2-tbsp balls, cover with turbinado sugar for crunch. Not smooth, rustic look means homemade feel.
💡 Mix dry ingredients thoroughly to avoid pockets. Gradual incorporation keeps gluten in check, prevents tough cookies. Scrape sides, fold carefully. Less is more here.
💡 Bake until edges firm but center soft. Crackled tops mean you've nailed texture. Overbaking makes them hard. Let cool a bit before moving, set on wire rack.
💡 White chocolate melting can be tricky, do it in bursts. Stir well each time, prevent scorching. Drizzle or dip immediately. Chips set fast, work quick.