Description
Grandma’s soft molasses cookies are the epitome of comfort baking. Perfectly spiced with warm cinnamon, ginger, and cloves, these cookies have a soft, chewy texture that’s irresistible. A classic holiday treat or an anytime indulgence!
Ingredients
Units
Scale
- 3/4 cup (170 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar (plus extra for rolling)
- 1 large egg
- 1/4 cup (60 ml) unsulfured molasses
- 2 1/4 cups (280 g) all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
Instructions
- Preheat the oven:
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
- Cream butter and sugar:
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy (about 2–3 minutes).
- Add wet ingredients:
- Beat in the egg and molasses until fully combined.
- Mix dry ingredients:
- In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
- Combine the dough:
- Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
- Shape the cookies:
- Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball in granulated sugar to coat. Place on the prepared baking sheets, spacing them about 2 inches apart.
- Bake:
- Bake for 8–10 minutes, or until the edges are set but the centers are still soft. Avoid overbaking for a chewy texture.
- Cool and serve:
- Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For an extra zing, add 1/2 teaspoon of ground nutmeg to the dry ingredients.
- These cookies store well in an airtight container at room temperature for up to 1 week.
- For a festive touch, drizzle with icing or sprinkle with powdered sugar.