Description
This classic Molasses Cookies recipe produces perfectly soft and chewy spiced cookies with a rich molasses flavor, lightly coated in sugar for a pleasant crunch. Featuring warm spices like ginger, cinnamon, cloves, and nutmeg, these cookies are easy to make and perfect for holiday baking or any cozy occasion.
Ingredients
Scale
Dry Ingredients
- 2 ¼ cups (281 grams) all-purpose flour
- 2 teaspoons baking soda
- ½ tablespoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Wet Ingredients
- ¾ cup unsalted butter, softened to room temperature
- ¼ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- ⅓ cup molasses
- 1 teaspoon vanilla extract
Coating
- ¼ cup coarse sugar or granulated sugar
Instructions
- Preheat Oven and Prepare Baking Sheet. Preheat your oven to 350°F (175°C). Line a half sheet baking pan with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Mix Dry Ingredients. In a medium mixing bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt. Set this dry mixture aside.
- Cream Butter and Sugars. Using a hand mixer or stand mixer on medium speed, cream the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, about 2 minutes. This step helps incorporate air for a tender cookie.
- Add Egg and Flavorings. Beat in the large egg until fully incorporated. Then add the molasses and vanilla extract, mixing on low speed until combined, which adds depth and moisture to the dough.
- Combine Dry and Wet Ingredients. Gradually add the dry ingredients to the wet mixture, beating just until the dough comes together. Avoid overmixing, which can toughen the cookies.
- Shape and Coat Dough Balls. Pour the coarse sugar into a small bowl. Using a cookie scoop (or spoon), scoop out 1-2 tablespoons of dough and roll it into a 1-inch ball. Roll each ball thoroughly in the sugar until coated, then place on the prepared baking sheet spaced 2-3 inches apart. Prepare to bake in batches if needed.
- Bake and Cool. Bake the cookies for 8-10 minutes until the edges are set but the centers remain soft. Remove from the oven and allow to cool on the baking sheet for 5 minutes. For cookies with a domed shape rather than crinkled tops, gently tap the baking sheet on the counter a few times to flatten, then transfer cookies to a wire rack to cool completely.
Notes
- Storage: Store cooled cookies in an airtight container at room temperature for up to 1 week, keeping them in a cool, dry place to maintain flavor and texture.
- Reheating: Reheat cookies in a preheated oven at 350°F for 4-5 minutes or until warmed through, or microwave briefly for quick warming.
- Freezing: Freeze cooled cookies in a freezer-safe container lined with parchment paper for up to 3 months. Thaw at room temperature before reheating.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 9 g
- Sodium: 110 mg
- Fat: 5.5 g
- Saturated Fat: 3.2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 22 mg
