Description
These Seriously Soft Molasses Cookies are wonderfully chewy and packed with warm spices like ginger, cinnamon, and cloves. Rich with molasses and a hint of sweetness, they bake up beautifully soft with a crackled top, perfect for enjoying with a cup of tea or coffee. Easy to prepare and chill ahead, these cookies offer comforting flavors and a tender texture that lasts for days.
Ingredients
Scale
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; I prefer Grandma’s brand)
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
For Rolling
- 1/3 cup (67g) granulated or coarse sugar, for rolling
Instructions
- Prepare Dry Ingredients: Whisk together the flour, baking soda, ground ginger, ground cinnamon, ground cloves, nutmeg, and salt in a bowl until evenly combined. Set aside.
- Cream Butter and Sugars: In a large bowl, use a handheld or stand mixer fitted with a paddle attachment to beat the softened butter, brown sugar, and granulated sugar on high speed until the mixture is creamy and well combined, approximately 2 minutes.
- Add Molasses and Flavors: Beat in the molasses until fully incorporated. Then add the egg and vanilla extract and continue beating for about 1 minute until the mixture is smooth and combined. Scrape down the sides and bottom of the bowl as needed to ensure everything is mixed evenly.
- Combine Wet and Dry Ingredients: On low speed, gradually mix the dry ingredients into the wet ingredients until just combined. The dough will be slightly sticky. Cover the dough tightly with aluminum foil or plastic wrap and chill in the refrigerator for at least 1 hour and up to 2–3 days.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Form and Roll Cookie Dough Balls: Remove the chilled dough from the refrigerator. If chilled longer than 2 hours, allow the dough to sit at room temperature for 30 minutes so it can spread properly during baking. Scoop 1 tablespoon of dough at a time and roll into balls. Roll each ball in granulated or coarse sugar, coating well.
- Arrange and Bake Cookies: Place the sugar-coated dough balls on the prepared baking sheets spaced about 3 inches apart. Bake for 11–12 minutes or until the edges appear set. If crackling tops have not formed, gently bang the baking sheet on the counter 2–3 times to help them spread and crack. Return to oven for 1 additional minute.
- Cool Cookies: Remove baking sheets from the oven and let the cookies cool on the baking sheets for 5 minutes to firm up slightly before transferring them to a wire rack to cool completely.
- Storage: Store cookies covered at room temperature; they stay fresh for up to 1 week.
Notes
- Use unsulphured or dark molasses for the best flavor; avoid blackstrap molasses as it is too bitter.
- Allow dough to come to room temperature if chilled for more than 2 hours to ensure cookies spread properly and develop crackled tops.
- Parchment paper or silicone baking mats are highly recommended to prevent sticking and for easy cleanup.
- Gently tapping the baking sheet on the counter during baking encourages the desired cracked appearance on the cookie tops.
- Cookies will stay soft and chewy for several days when stored in an airtight container at room temperature.
Nutrition
- Serving Size: 1 cookie (approx. 30g)
- Calories: 130
- Sugar: 10g
- Sodium: 110mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1.2g
- Cholesterol: 25mg
