Description
These classic Molasses Cookies are chewy, spiced, and perfectly sweetened with rich molasses and a blend of warm spices. Coated in coarse sugar, they have a delightful crunchy exterior and soft interior, making them a holiday favorite or an everyday treat. Easy to prepare and bake, these cookies satisfy cravings for something sweet, spicy, and comforting.
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 the oven: 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, ground cinnamon, ground cloves, ground nutmeg, and salt until well combined. Set this mixture aside.
- Cream butter and sugars: Using a hand mixer or stand mixer on medium speed, cream the softened unsalted butter, granulated sugar, and brown sugar together in a large bowl. Continue mixing until the mixture is light and fluffy, roughly 2 minutes.
- Add egg and flavorings: Beat in the large egg until fully incorporated. Then add the molasses and vanilla extract, mixing on low speed to combine evenly.
- Combine dry and wet ingredients: Gradually add the dry ingredient mixture to the wet ingredients, beating on low just until everything is combined. Avoid overmixing to keep the cookies tender.
- Form and coat the cookies: Pour the coarse or granulated sugar into a small bowl. Using a cookie scoop, scoop out 1 to 2 tablespoons of dough at a time and roll each into a 1-inch ball. Roll each dough ball thoroughly in the sugar to coat. Place the coated dough balls on the prepared baking tray, spacing them 2-3 inches apart. You may need to bake in batches or freeze some dough balls for later use.
- Bake the cookies: Bake the cookies in the preheated oven for 8 to 10 minutes, until the edges are set but the centers remain soft. If the cookies are domed and lack crinkles, gently tap the baking sheet a few times on the counter to encourage cracking.
- Cool the cookies: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Then transfer the cookies to a wire rack to cool completely.
Notes
- Storage: Store cooled cookies in an airtight container for up to one week at room temperature. Keep them in a dry, cool place to maintain flavor and texture.
- Reheating: Warm the cookies in a preheated oven for 4 to 5 minutes or use a microwave for a quicker option to refresh their softness.
- Freezing: Freeze cooled cookies in a freezer-safe container lined with parchment paper for up to three months. Thaw at room temperature before reheating.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 110mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 20mg
