Soft Molasses Cookies
Molasses, with its natural invert sugars that hold moisture, creates soft and chewy molasses cookies perfect for holiday baking with warm spices of ginger, cinnamon, and cloves, finished with a sparkly sugar crust.
Equipment
- - Mixing bowls
- hand mixer,
- Baking sheets
- Parchment paper
- - Measuring cups and spoons
Ingredients
- 2 1/4 cups all purpose flour
- 2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg optional
- 2 tsp baking soda
- 1/2 tsp fine salt
- 3/4 cup unsalted butter softened
- 1 cup packed brown sugar light or dark
- 1 large egg room temperature
- 1/3 cup unsulphured molasses
- 2 tsp pure vanilla extract
- 1/3 cup granulated sugar for rolling
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Whisk flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt in a medium bowl until combined. Set aside.
- Beat softened butter and brown sugar in a large bowl until light and fluffy, about 2 minutes.
- Add egg, molasses, and vanilla; beat until smooth and glossy. Scrape bowl to incorporate.
- Mix dry ingredients in on low speed until flour streaks disappear. Do not overmix.
- Cover and chill dough for 20-30 minutes to firm fat for better shaping.
- Place granulated sugar in a shallow bowl for rolling dough balls.
- Scoop 1.5 tablespoon portions of dough; roll into balls and coat in granulated sugar.
- Arrange dough balls 2 inches apart on baking sheets.
- Bake one sheet at a time for 8-10 minutes until puffed, crackled on top, with set edges and soft centers.
- Cool cookies on sheet for 2 minutes, then transfer to rack. Cookies remain soft while cooling.
- Serve warm or room temperature. Optionally dust with extra sugar while warm for sparkle.
Notes
Substitutions: refined coconut oil for butter (dairy free), flax egg for egg (vegan), gluten free baking flour blend with xanthan gum, adjust spices or use pumpkin pie spice. Freeze dough balls for bake-on-demand cookies.