Soft Molasses Cookies
These Soft Molasses Cookies have a soft and chewy center with slightly crisp edges. Perfectly spiced and incredibly easy to make!
Equipment
- Mixing Bowl
- Stand Mixer
- baking sheet
- parchment paper
Ingredients
Dry Ingredients
- 2.25 cups all-purpose flour spooned & leveled
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cloves
- 0.25 teaspoon salt
Wet Ingredients
- 0.75 cups unsalted butter softened
- 1 cups light or dark brown sugar lightly packed
- 1 large egg room temperature
- 0.25 cups unsulphured molasses
- 1 teaspoon pure vanilla extract
- 0.25 cups granulated sugar optional
Instructions
Preparation
- In a medium-sized mixing bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt until well combined. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar together for 1 to 2 minutes until well combined. Add the egg, molasses, and vanilla extract and mix until fully combined.
- Mix in the dry ingredients until just combined.
- Cover tightly and refrigerate for at least one hour.
Baking
- Once the dough is chilled, preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats.
- Using a tablespoon cookie scoop, scoop out balls of cookie dough onto the prepared baking sheets. Roll into balls and roll in the granulated sugar, then place back onto the prepared baking sheets.
- Bake for 8 to 11 minutes until the tops are set and begin to crack. Allow to cool on the baking sheets for 5 to 10 minutes, then transfer to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to one week. Cookie dough balls may be frozen for up to 3 months. Roll in sugar right before baking and bake from frozen for an additional 1 to 2 minutes. Baked cookies will also freeze well for up to 3 months, thaw to room temperature before serving. For salted butter, omit the salt in this recipe or add a tiny pinch. A room temperature egg is best for even mixing; to quickly bring to room temperature, place in warm water for 5 to 10 minutes. Use unsulphured molasses for best results.
Nutrition
Serving: 1cookieCalories: 100kcalCarbohydrates: 15gProtein: 1gFat: 4gSaturated Fat: 2gCholesterol: 15mgSodium: 75mgPotassium: 50mgSugar: 8gVitamin A: 100IUCalcium: 10mgIron: 1mg
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