Molasses Cookies
These molasses cookies are brimming with warm spices and have a delightfully chewy texture that will be welcome any time of the year.
Servings: 22
Calories: 134kcal
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 134kcal | Carbohydrates: 22g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 133mg | Potassium: 76mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 140IU | Vitamin C: 0.004mg | Calcium: 13mg | Iron: 1mg