Description
These Soft Molasses Cookies are perfectly spiced, tender, and chewy with a rich molasses flavor. They’re a classic holiday treat, but so good you’ll want to make them year-round!
Ingredients
Units
Scale
Makes about 24 cookies
- Dry ingredients:
- 2 1/4 cups (280 g) all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Wet ingredients:
- 3/4 cup (170 g) unsalted butter, softened
- 1 cup (200 g) brown sugar, packed
- 1 large egg
- 1/4 cup (60 ml) molasses
- 1 teaspoon vanilla extract
- For rolling:
- 1/4 cup (50 g) granulated sugar
Instructions
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix the dry ingredients:
- In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
- Cream the butter and sugar:
- In a large mixing bowl, beat the softened butter and brown sugar with an electric mixer until light and fluffy, about 2 minutes.
- Add the egg, molasses, and vanilla extract, and beat until well combined.
- Combine the wet and dry ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Shape the cookies:
- Roll the dough into 1.5-inch balls (about 1 tablespoon each). Roll each ball in granulated sugar until coated.
- Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake the cookies:
- Bake for 8-10 minutes, or until the edges are set and the tops are cracked. The centers should look slightly underbaked—this ensures soft cookies.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Serve:
- Enjoy these cookies with a glass of milk, tea, or coffee.
Notes
- For a slightly spicier kick, add a pinch of ground black pepper or extra ginger.
- If you prefer slightly crisper cookies, bake for an additional 1-2 minutes.
- Store cookies in an airtight container at room temperature for up to a week, or freeze for up to 3 months.