What is the secret to making cookies soft and chewy?

The secret lies in moisture-retaining ingredients like brown sugar and molasses. Additionally, underbaking slightly and allowing cookies to cool on the sheet helps lock in that soft texture. Chilling the dough also plays a huge role in keeping cookies thick and chewy.

What gives a chewy cookie its chewy texture?

Ingredients like brown sugar and molasses hold onto moisture during baking. The ratio of fat to flour and how long you bake the cookies also determine chewiness. Less baking time and more moisture-rich ingredients create that bendy, chewy center.

Should you refrigerate molasses cookie dough before baking?

Yes, always chill the dough for at least 30–60 minutes. It helps the flavors develop, prevents the cookies from spreading too much, and enhances the chewy texture that vermont chewy molasses cookies are known for.

Why can't you use blackstrap molasses in cookies?

Blackstrap molasses is too bitter and thick for cookie recipes. It lacks the sweetness and smooth texture that unsulphured molasses provides, and it can make your cookies dry and harsh-tasting.

What are three factors that contribute to a chewy cookie?

Use of brown sugar and molasses Proper chilling of dough Slight underbaking with resting time on the baking sheet

How do you make cookies soft and chewy vs hard and crisp?

Use more brown sugar than white, chill the dough, and bake for less time. To make them crisp instead, use more white sugar and extend the baking time.

Vermont Chewy Molasses Cookies – 7 Secrets to Soft Perfection

Name: Vermont Chewy Molasses Cookies: A Nostalgic New England Treat
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1/2 cup unsalted butter, softened; 1/2 cup sugar; 1/2 cup dark molasses; 1/4 cup brown sugar; 1 large egg

Description

Soft and chewy Vermont molasses cookies with a rich, spiced flavor. A nostalgic New England treat perfect for holidays or year-round snacking.

Ingredients

Scale

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
1/2 cup sugar
1/2 cup dark molasses
1/4 cup brown sugar
1 large egg

Instructions

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, sift together flour, baking soda, salt, ginger, and cinnamon. Set aside.
In a large mixing bowl, cream softened butter with sugar and brown sugar until light and fluffy.
Beat in the molasses and egg, mixing until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring until a soft dough forms.
Chill the dough in the refrigerator for at least 30 minutes.
Scoop tablespoon-sized portions of dough, roll them into balls, and place them on the prepared baking sheets.
Bake for 8–10 minutes, ensuring the edges are set but the centers remain soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

For extra chewiness, avoid overbaking.
Use unsulfured molasses for the best flavor.
Store in an airtight container with a slice of bread to maintain softness.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: American, New England

Keywords: Vermont chewy molasses cookies, chewy molasses cookies, New England cookies, soft molasses cookies, Vermont cookie recipe