Description
These Seriously Soft Molasses Cookies are perfect for enjoying a warm, spiced treat with a delightfully soft texture. Infused with aromatic ginger, cinnamon, cloves, and nutmeg, these cookies boast a rich molasses flavor and a light crackled top enhanced by a sugar coating. Ideal for holiday baking or anytime you crave a comforting, chewy cookie, they stay fresh for up to a week.
Ingredients
Dry Ingredients
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
- 1 and 1/2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 1/4 cup (50g) granulated sugar
- 1/3 cup (80ml) unsulphured or dark molasses (do not use blackstrap; prefer Grandma’s brand)
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
Finishing
- 1/3 cup (67g) granulated or coarse sugar, for rolling
Instructions
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt until fully combined. Set aside for later use.
- Cream Butter and Sugars: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter, brown sugar, and granulated sugar on high speed until creamy and well combined, about 2 minutes.
- Add Molasses and Egg: Beat in the molasses until incorporated. Then add the egg and vanilla extract, continuing to beat until fully combined, about 1 minute. Scrape down the bowl sides as needed to ensure even mixing.
- Combine Wet and Dry: On low speed, gradually mix the dry ingredient mixture into the wet ingredients until just combined. The dough should be slightly sticky. Cover tightly with aluminum foil or plastic wrap and chill in the refrigerator for at least 1 hour, and up to 2–3 days.
- Prepare for Baking: Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Form Cookies: Remove chilled dough. If chilled longer than 2 hours, let it sit at room temperature for 30 minutes to help with spreading during baking. Roll the dough into 1 tablespoon-sized balls, roll each ball in granulated sugar, and place on baking sheets spaced 3 inches apart.
- Bake Cookies: Bake the cookies for 11–12 minutes or until the edges appear set. If the tops do not crack naturally, gently tap the baking sheet on the counter 2–3 times to encourage spreading and cracking, then return to the oven for an additional 1 minute.
- Cool: Remove cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store: Once cooled, store cookies covered at room temperature for up to one week to maintain freshness.
Notes
- Ensure the butter is softened to room temperature for easy creaming with sugars.
- Use unsulphured or dark molasses for best flavor; blackstrap molasses is too bitter.
- Resting chilled dough at room temperature before baking helps the cookies spread properly.
- Rolling the dough balls in sugar gives the cookies a delicate, crunchy exterior and attractive crackled top.
- Gently banging the baking sheet helps develop the classic cracked cookie surface if it doesn’t happen naturally.
- These cookies store well at room temperature for up to one week—perfect for making ahead.
- Prep Time: 20 minutes
- Cook Time: 12-13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
