Makes 2½ dozen cookies
- 2 cups (275g., 9.7oz.) all-purpose flour
* If substituting Kernza: 1 Cup (135g., 4.8oz) all-purpose flour, and 1 Cup (100g, 3.5oz.) Kernza Flour
- 2 teaspoons (12g., 0.4oz.) baking soda
- 1½ teaspoon (2g., 0.05oz.) ground cinnamon
- 1 teaspoon (2g., 0.05oz.) ground ginger
- ¾ teaspoon (roughly 1g., 0.03oz) ground cardamom
- ½ teaspoon (4g., 0.15oz.) kosher salt
- 1 large egg (roughly 50g., 1.8oz.)
- ½ cup (1 stick, 113g., 4oz.) unsalted butter, melted
- ⅓ cup (70g., 2.5oz.) granulated sugar
- ⅓ cup (120g., 4.2oz.) mild-flavored (light) or robust-flavored (dark) molasses
- ¼ cup (54g., 1.9oz.) (packed) dark brown sugar
- Coarse sanding or raw sugar (for rolling)
This molasses cookie recipe from Bon Appetit makes delicious, chewy and fluffy molasses cookies. This recipe, which substitutes 50% of the all-purpose flour with Kernza, was featured in our recipe trial Substituting Kernza for All Purpose Flour.
Recipe PreparationPlace racks in lower and upper thirds of oven; preheat to 375°. Whisk flour, baking soda, cinnamon, ginger, cardamom, and salt in a small bowl. Whisk egg, butter, granulated sugar, molasses, and brown sugar in a medium bowl. Mix in dry ingredients just to combine.
Place sanding sugar in a shallow bowl. Scoop out dough by the tablespoonful and roll into balls (if dough is sticky, chill 20 minutes). Roll in sugar and place on 2 parchment-lined baking sheets, spacing 2” apart.
Bake cookies, rotating baking sheets halfway through, until cookies are puffed, cracked, and just set around edges (overbaked cookies won’t be chewy), 8–10 minutes. Transfer to wire racks and let cool.