Molasses Cookie Recipe
Scrumptious chewy and soft Molasses Cookies with the perfect blend of spices and a slightly chewy texture is the tastiest fall cookie that comes together easily. This is one of our favorite cookie recipes, so bake up a batch today and surprise all your cookie-loving friends.
Servings 32 cookies
Calories 124kcal
Ingredients
- 2 1 /4 cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1 ½ teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup butter softened
- 1 cup brown sugar
- 1/4 cup molasses
- 1 large egg
- 1 ½ teaspoons vanilla
- 1/4 cup granulated sugar
Instructions
- Whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- Using a stand mixer with the paddle attachment or a hand mixer on medium speed, cream the butter and sugar until light and fluffy. Turn and mixer to low and blend in the molasses just until combined. Add the egg and vanilla, blending just until incorporated. Add the dry ingredients in three intervals mixing just until combined scraping down the bowl and the beater as you go.
- Cover and refrigerate for 45-60 minutes.
- Heat oven to 350 degrees. Cover the baking sheet with parchment paper.
- Put the 1/4 cup sugar in a small bowl. Using your hands, roll the dough into 1-inch balls. Gently roll the balls in the sugar. Place the dough balls on the prepared baking sheet about 2 inches apart. Bake for 11-12 minutes.
- Allow the cookies to cool for 5 minutes before moving them to a wire rack to cool.
Notes
- Use unsulphered or dark molasses. Look for it at your local grocery store next to the corn syrup in the baking aisle. I do not recommend blackstrap molasses as it is pretty bitter.
- Soften the butter and warm the egg to room temperature.
- Refrigerate the cookie dough for about 1 hour.
- Use parchment paper or silicone mats to line your baking sheets.
- Always preheat the oven and load your cookies on the middle rack in the center of the oven.
- Make the first batch a test run. Bake one or two cookies. This allows you to ensure the dough has been chilled enough so the cookies do not spread too much and to test baking time.
- Keep the remaining dough in the refrigerator until ready to roll and bake.
- Let the cookies cool completely before storing them in an airtight container on the counter for up to 7 days.
- Freeze cookies for up to 3 months. Layer in a sturdy freezer container with parchment paper or wax paper between the layers.
Nutrition
Calories: 124kcal | Carbohydrates: 19g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 126mg | Potassium: 65mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 141IU | Vitamin C: 0.004mg | Calcium: 16mg | Iron: 1mg