Vermont Chewy Molasses Cookies: A Fall Favorite Recipe
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The crisp air of fall invites us to slow down, sip hot drinks, and indulge in baked goods that fill the house with warmth. One of the best ways to embrace this season is by baking a batch of Vermont chewy molasses cookies. These cookies, with their crackly sugar coating and rich, aromatic flavor, have quickly become a personal favorite of mine—I’ve made them three times already! Whether you’re preparing for a cozy night in or looking for the perfect gift, these cookies have everything you need to embrace the autumn vibes.
If you’re a fan of fall recipes, you’ll want to check out other seasonal treats I’ve shared, including pumpkin bread, apple cinnamon rolls, and caramelized pear tarts. But for now, let’s focus on these delightful Vermont chewy molasses cookies that are sure to steal the show.
Comparison and Definition: Vermont Chewy Molasses Cookies vs. Other Spiced Cookies
When it comes to spiced cookies, many people confuse Vermont chewy molasses cookies with gingersnaps or gingerbread, but these cookies stand apart in texture and preparation. Here’s a quick breakdown:
| Cookie Type | Texture | Sugar Coating | Preparation Method |
|---|---|---|---|
| Vermont Chewy Molasses Cookies | Soft, chewy | Coated with sugar | Brown butter, coconut oil |
| Gingersnaps | Crisp, crunchy | No sugar coating | Requires refrigeration |
| Gingerbread Cookies | Firm, often iced | No sugar coating | Rolled dough and cut shapes |
Vermont chewy molasses cookies are known for their soft, tender bite and sugary outer layer, making them a cozy treat to enjoy on cool autumn evenings. Their unique texture comes from the addition of coconut oil and molasses, which keeps the cookies moist and chewy. The sugar coating not only adds visual appeal but also enhances the flavor with a delightful crunch.
Why You Should Try These Vermont Chewy Molasses Cookies
1. Ease of Preparation
This recipe features the richness of browned butter, which brings a nutty flavor to the cookies, while still being incredibly simple to prepare. Even if you’re new to baking, this recipe for Vermont chewy molasses cookies is a great choice for beginners.
2. Extended Shelf Life
Molasses and coconut oil are natural preservatives, giving these cookies an impressive shelf life of several days without losing their soft texture. You can easily prepare a batch ahead of time, ensuring you’ll have delicious Vermont chewy molasses cookies available for days.
3. Amazing Texture and Visual Appeal
The cookies develop perfect cracks and a golden sugar coating as they bake, offering both a satisfying crunch and a soft, chewy center. They’re just as pleasing to the eyes as they are to the taste buds.
4. Perfect for Gifting
Unlike some cookies that crumble when handled, Vermont chewy molasses cookies maintain their shape and freshness for several days. They’re ideal for gifting, especially during the fall and winter months when homemade treats are the perfect gesture.
Ingredient List for Vermont Chewy Molasses Cookies
For the best Vermont chewy molasses cookies, you’ll need these carefully chosen ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Unbleached All-Purpose Flour | 2 ½ cups | For best results, measure flour precisely. |
| Brown Butter | ½ cup | Brown and chill before use. |
| Coconut Oil | ½ cup | Use unrefined, organic coconut oil. |
| Granulated Sugar | ½ cup | Adds sweetness to the dough. |
| Brown Sugar | ½ cup | Provides depth of flavor. |
| Molasses | ¼ cup | Dark molasses, not blackstrap. |
| Egg | 1 | Room temperature. |
| Cinnamon | 1 tsp | Adds warmth to the cookies. |
| Ground Ginger | 1 tsp | For a hint of spice. |
| Ground Clove | ½ tsp | Completes the spice profile. |
| Baking Soda | 1 tsp | Helps the cookies rise. |
Each ingredient is vital to achieving the ideal texture and flavor for Vermont chewy molasses cookies, so be sure to measure carefully, especially when it comes to flour.
Step-by-Step Preparation Guide for Vermont Chewy Molasses Cookies
Step 1: Brown the Butter
Start by melting the butter in a saucepan over medium heat, allowing it to bubble and brown slightly. This process will infuse the butter with a rich, nutty flavor. Once browned, remove it from the heat and set it aside to chill.
Step 2: Cream the Brown Butter with Coconut Oil and Sugars
In a large mixing bowl, combine the cooled brown butter with coconut oil, granulated sugar, and brown sugar. Beat the mixture until light and fluffy.
Step 3: Add the Egg
Add the egg to the mixture and continue beating until it’s fully incorporated.
Step 4: Mix in the Molasses
Pour in the molasses and stir until the dough has a rich, golden color.
Step 5: Incorporate the Dry Ingredients
In a separate bowl, whisk together the flour, cinnamon, ginger, clove, and baking soda. Slowly add this dry mixture to the wet ingredients, mixing until just combined.
Step 6: Form Dough Balls and Roll in Sugar
Use a spoon to scoop out portions of dough and roll them into balls. Then, roll each ball in granulated sugar to coat evenly.
Step 7: Gently Flatten the Dough Balls
Place the sugar-coated dough balls on a baking sheet lined with parchment paper, and gently flatten each ball with your palm to ensure even baking.
Step 8: Bake the Cookies
Bake at 350°F (175°C) for about 8-10 minutes. The cookies should crack slightly on top but still look soft. Avoid overbaking, as this can result in a firmer texture.
Tips and Tricks for Perfect Vermont Chewy Molasses Cookies
- Weigh the Dough: For consistent-sized cookies, consider weighing each dough ball.
- Don’t Overbake: Vermont chewy molasses cookies should be soft and chewy. Watch closely to prevent overbaking.
- Bake One Sheet at a Time: This ensures even heat distribution, yielding perfect cookies.
- Cool Before Handling: Let the cookies cool for at least 10 minutes on the baking sheet before transferring to a cooling rack.
Storage Instructions for Vermont Chewy Molasses Cookies
To store your Vermont chewy molasses cookies:
- At Room Temperature: Keep in an airtight container for up to 5 days.
- In the Freezer: Uncooked dough can be frozen for up to 3 months. To bake, simply thaw and roll the dough in sugar before baking.
- Reheat Baked Cookies: Warm them in the microwave for a few seconds to restore their softness.
FAQ (Frequently Asked Questions)
Q: What type of molasses should I use for Vermont chewy molasses cookies?
A: Use dark molasses, not blackstrap, for the best flavor. It’s rich but not too bitter.
Q: Can I prepare these cookies in advance?
A: Yes! You can freeze the dough or the baked cookies. This is great for holiday preparations.
Q: Can I add candied ginger to the dough?
A: Absolutely! If you love extra spice, chopped candied ginger is a perfect addition.
Q: My cookies turned out hard, what went wrong?
A: Overbaking can cause cookies to be hard. Ensure they’re slightly soft when you take them out of the oven.
Q: Can I use a hand mixer instead of a stand mixer?
A: Yes, a hand mixer works just as well for this recipe!
Conclusion: A Fall Favorite to Share and Enjoy
These Vermont chewy molasses cookies have quickly become my go-to recipe during the fall months. They’re not only easy to make but also incredibly delicious, with a perfect balance of spice and sweetness. I encourage you to try them out and experience the warmth they bring to any autumn gathering. If you do, I’d love to hear how they turn out! Don’t forget to share the recipe with friends and family, and feel free to leave your comments and reviews below.
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