November 7, 2023Review Recipe
Table of Contents
Imagine warm, soft molasses cookies and the smell of spices and sugar filling the kitchen as they bake, making your mouth water. Soft and chewy with a deliciously spicy flavor, they’re perfect for warming up your winter days.
Molasses Cookies Ingredients
Molasses cookies are best enjoyed when they come right out of the oven, still warm and ooey-gooey.
With every bite, you get a burst of sweet and fragrant spices, such as cloves, cinnamon, and ground ginger.
The sugar and vanilla elevate the richness in flavor, while the molasses provides an unmistakable but subtle smoky flavor that’s unmistakably delicious.
- 2¼ cups of all-purpose flour
- 1 teaspoon of ground ginger
- 1 teaspoon of ground cinnamon
- ¼ teaspoon of ground cloves
- ½ teaspoon of salt
- 1½ teaspoons of baking soda
- ½ cup of unsalted butter, softened
- 1 cup of granulated sugar (plus more for rolling)
- 1 egg
- 1 teaspoon of vanilla extract
- ¼ cup of molasses
Substitutions And Additions
MOLASSES: This amazing cookie would be delicious no matter what type of molasses you choose. Light or dark molasses would both work fine.
Keep in mind that your cookies may be lighter or darker depending on the molasses you use, but the taste won’t be affected.
SPICES: While this recipe uses a classic combination of ginger, cinnamon, and cloves, you can play around with the spices to create different flavor profiles.
Swap out cloves for allspice or nutmeg for a warm and aromatic variation. Adding a pinch of black pepper can also provide a subtle, spicy kick.
VANILLA EXTRACT: To enhance the vanilla flavor or experiment with different tastes, you can substitute vanilla extract with almond or maple extract.
Each alternative will bring a unique twist to your cookies without significantly changing their texture.
ADDITIONS: Get creative with additions! Toss in some chopped nuts like pecans or walnuts for extra crunch and flavor.
You can also add a handful of raisins, dried cranberries, or chocolate chips for a sweet surprise in every bite.
How To Make This Molasses Cookies Recipe
These soft cookies are simple to throw together. While it means you will have to wait a little longer to enjoy your cookies, chilling the dough for an hour is an important step not to be skipped. This will result in cookies that don’t spread or end up flat.
STEP ONE: Whisk together the flour, ginger, cinnamon, cloves, salt, and baking soda in a medium bowl. Set aside.
STEP TWO: Cream the butter and sugar in a separate bowl with a hand mixer. Add the egg and vanilla extract and beat two to three minutes longer until very fluffy.
STEP THREE: Add in the molasses and beat until combined.
STEP FOUR: Add the dry ingredients by the spoonful to the butter/sugar mixture until combined.
STEP FIVE: Cover the dough with plastic wrap and refrigerate for one hour.
OUR RECIPE DEVELOPER SAYS
If the dough is too warm, the cookies will spread into a flat puddle. Be sure to chill them for at least one hour before rolling the dough.
If you are working in a warm environment, or if it takes a while to roll the dough, place the rolled cookies back into the refrigerator to chill before baking.
STEP SIX: Preheat the oven to 350°F. Line sheet pans with parchment paper and set aside.
STEP SEVEN: Scoop the dough with a 2-tablespoon cookie scoop and roll it into balls between the palms of your hands.
STEP EIGHT: Roll the cookie dough balls in a small dish of granulated sugar and place the cookie dough on a sheet pan, spaced two inches apart.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.
STEP NINE: Bake for nine to ten minutes or until cookies show just a hint of brown around the bottom edge.
Allow baked cookies to cool for three to four minutes, then transfer them to a wire rack.
Molasses cookies stay super soft – longer than most cookies. Be sure you do not overbake the cookies.
They will have just a hint of brown along the bottom edge, will be puffy, and just starting to crack when they are done. The cookies will deflate when they come out of the oven.
How To Serve
Nothing quite compares to the warm and comforting gooey texture of this beloved cookie.
Best indulged with a tall glass of cold milk, these molasses-infused gems can also be paired with some fresh fruit to make for a refreshing contrast.
Serve these delicious cookies warm from the oven during the holiday season when you want something cozy.
Whether you’re planning to enjoy these cookies over a few days or save some for later, proper storage is key to preserving their taste and texture.
MAKE AHEAD: You can prepare the cookie dough in advance. After mixing the dough, wrap it tightly in plastic wrap and refrigerate for up to two to three days.
When you’re ready to bake, simply scoop out portions of dough, roll them into balls, and proceed with the baking instructions as usual.
ON THE COUNTER: First, ensure that the cookies have cooled completely to room temperature.
Store these chewy ginger molasses cookies in an airtight container for up to seven days.
IN THE FREEZER: These delicious cookies can be frozen for up to three months.
Allow them to cool to room temperature first, and then store them in a freezer bag or an airtight container.
Why We Love This Recipe
WARM AND SPICY FLAVOR: These cookies fill your home with an irresistible aroma and provide a spicy-sweet flavor that’s perfect for the holidays or any time you crave a delightful treat.
CHEWY TEXTURE: These molasses cookies strike the perfect balance between crispy edges and a chewy center.
EASY TO MAKE: This recipe is beginner-friendly and straightforward. With clear step-by-step instructions, even novice bakers can confidently whip up a batch of these cookies.
These homemade molasses cookies are chewy, soft, and packed with a warming spice flavor. A batch of these cookies would be the perfect addition to your cookie jar during the holiday season and all year round.
FREQUENTLY ASKED QUESTIONS
This molasses cookie recipe can be frozen for up to three months.
This simple recipe will turn out best if you give the dough time to chill. If you skip the chilling step, the cookies will spread too much and end up flat.
There are varying intensities of molasses, and any kind will work depending on your preference. We like dark molasses, but lighter molasses would also work fine in this easy recipe.
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- 2¼ cups all-purpose flour
- 1 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1½ teaspoons baking soda
- ½ cup unsalted butter, softened
- 1 cup granulated sugar, plus more for rolling
- 1 egg
- 1 teaspoon vanilla extract
- ¼ cup molasses
- In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, salt, and baking soda. Set aside.
- In a separate bowl, cream together butter and sugar. Add in the egg and vanilla extract and beat 2 to 3 minutes longer until very fluffy.
- Add in the molasses and beat until combined.
- Add the dry ingredients, by the spoonful, to the butter/sugar mixture until combined.
- Cover the dough with plastic wrap and refrigerate for 1 hour.
- Preheat the oven to 350°F. Line sheet pans with parchment paper and set aside.
- Scoop the dough (we used a 2 tablespoon cookie scoop) and roll into balls between the palms of your hands.
- Roll the balls in a small dish of granulated sugar and place the cookie dough on a sheet pan, spaced 2 inches apart.
- Bake for 9 to 10 minutes or until cookies show just a hint of brown around the bottom edge. Allow to cool for 3 to 4 minutes, then transfer to a cooling rack.
- If the dough is too warm, the cookies will spread into a flat puddle. Be sure to chill them for at least 1 hour before rolling the dough. If you are working in a warm environment, or if it takes a while to roll the dough, place the rolled cookies back into the refrigerator to chill before baking.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.
- Molasses cookies stay super soft – longer than most cookies. Be sure you do not overbake the cookies. They will have just a hint of brown along the bottom edge, will be puffy, and just starting to crack when they are done. The cookies will deflate when they come out of the oven.