Description
These Soft Molasses Cookies are tender, chewy, and bursting with warm spices like cinnamon, ginger, and cloves. Perfectly sweetened with molasses and a sugar coating, these classic cookies bake up soft with slightly crisp edges, making them an irresistible treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar, divided
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
For Rolling
- 1/4 cup additional granulated sugar
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper or silicone baking mats to prevent sticking.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt until evenly combined. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter with 1 cup of granulated sugar until the mixture becomes light and fluffy. This usually takes about 2-3 minutes and helps create a tender texture.
- Add Wet Ingredients: Beat in the large egg, molasses, and vanilla extract into the butter and sugar mixture until the batter is smooth and well incorporated.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients. Stir gently until a uniform dough forms without overmixing.
- Shape and Roll Dough: Scoop out tablespoon-sized portions of dough and roll each into a ball. Then roll each ball in the additional 1/4 cup granulated sugar to coat completely.
- Bake: Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 8 to 10 minutes, or until the edges are set but the centers remain soft.
- Cool: Remove the baking sheets from the oven and let the cookies cool on them for 5 minutes to firm up before transferring to a wire rack to cool completely.
Notes
- For chewier cookies, slightly underbake by removing them when the centers still look soft.
- Store cookies in an airtight container at room temperature for up to one week.
- Molasses adds moisture and a rich flavor; do not substitute with honey or syrup.
- If you prefer spicier cookies, increase cinnamon and ginger by 1/4 teaspoon each.
- Rolling the dough balls in sugar creates a delightful crackled texture on the surface.
- Prep Time: 10 minutes
- Cook Time: 8-10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
