Description
These Soft Molasses Cookies are a perfect blend of warm spices and rich molasses, resulting in tender, chewy cookies with a slightly crisp sugar-coated exterior. Easy to prepare and baked to perfection, they offer a cozy treat ideal for holiday seasons or everyday indulgence.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar, divided
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 1/4 cup additional granulated sugar (for rolling)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt. Set this dry mixture aside.
- Cream Butter and Sugar: In a large mixing bowl, using a hand or stand mixer, beat the softened unsalted butter and 1 cup of granulated sugar together until the mixture is light, fluffy, and creamy. This should take about 2 to 3 minutes.
- Add Wet Ingredients: Beat in the egg, followed by the molasses and vanilla extract, continuing to mix until the mixture is smooth and well combined.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet mixture, stirring just until a cohesive dough forms. Avoid overmixing.
- Shape and Roll Dough: Using a tablespoon scoop, portion out the dough and roll each portion into a ball. Then roll each dough ball in the additional 1/4 cup granulated sugar to coat the surface evenly.
- Bake: Arrange the sugar-coated dough balls about 2 inches apart on the prepared baking sheets to allow for spreading. Bake in the preheated oven for 8 to 10 minutes, or until the edges are set but the centers remain soft and tender.
- Cool: Allow the cookies to cool on the baking sheets for about 5 minutes. Then transfer them to a wire rack to cool completely or serve warm.
Notes
- For a softer cookie, avoid overbaking; remove just as the edges set.
- You can substitute molasses with dark corn syrup if molasses is not available, but the flavor will be less robust.
- Storing cookies in an airtight container will keep them soft for up to 5 days.
- Chilling the dough for 30 minutes before baking can help prevent excessive spreading.
- Optional: Add a pinch of nutmeg or black pepper for a subtle warmth in flavor.
