Yield: 28 cookies
Soft Molasses Cookies
These soft molasses cookies are perfectly-round with crisp edges and chewy centers! Made with pantry staple ingredients and no chilling required, these are an easy holiday cookie everyone will love!
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¾ teaspoon salt
- ½ teaspoon ground cloves
- ¾ cup (1 1/2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg, room temperature
- ¼ cup molasses
- coarse sugar, for rolling
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Instructions
- Preheat the oven to 350°F. Move racks to the center of the oven. Line two cookie sheets with parchment paper or silicone baking mats. Set aside.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, salt and cloves. Set aside.
- In a stand mixer or with a hand mixer, cream together the butter and sugar until light and fluffy. Add egg and mix in the molasses. Slowly add the dry ingredients to the wet ingredients, and mix until fully combined.
- Using a medium cookie scoop (or 1 heaping tablespoon of dough), shape the dough into balls. Place the coarse sugar in a shallow bowl, and roll the dough balls in the sugar to coat them. Place on the prepared cookie sheets, leaving 2 inches between for spreading.
- Bake for 8 to 10 minutes, until the tops crack and the edges are set. Remove from the oven and leave them on the cookie sheets for 5 minutes. Transfer to finish cooling on a cookie cooling rack.
Video
Notes
Store: Once the cookies are fully cooled, store them in an airtight container at room temperature for up to a week. To keep cookies extra soft, place a slice of white bread in the container with the cookies. Replace the bread every few days as it becomes stale.
Freeze Cookies: Freeze baked cookies in an airtight freezer safe container or zip top freezer bag for up to 3 months.
Freeze Dough: Freeze unbaked dough balls on a sheet pan until solid to the touch. Transfer dough to an airtight, freezer safe container and freeze for up to 6 months. Thaw frozen dough in refrigerator overnight and bake as directed. Or bake from frozen, just add an extra 2 to 3 minutes to the bake time.
Dark Molasses: Blackstrap molasses provides a deeper, richer molasses flavor in the cookies.
Chill: If working in a hot kitchen or warm environment, chill the dough for 20 to 30 minutes if it’s too sticky to roll. This will also help if your cookies are spreading too much.
Cookie Scoop: For uniform cookie sizes and even baking, use a cookie scoop or a tablespoon to portion out the dough.
Use a Fork: When you’re ready to roll the cookies in the sugar, you can also use a fork to roll the balls of cookie dough around to avoid coating your hands in sugar.
Don’t Over-Bake: Once the edges are set, the cookies are ready to come out. The middles will still be soft and look under-baked, but they will firm up as the cookies cool.
Add-Ons: A thin layer of cream cheese frosting would be a great addition to this cookie or sandwiched between two cookies! You can also dip them in melted white chocolate.
Ginger: If you like it a little spicy, turn into chewy ginger molasses cookies. Toss a handful of Finley chopped, candied ginger in addition to the ground ginger for amore intense ginger flavor.
Nutrition
Serving: 1 cookie, Calories: 131kcal, Carbohydrates: 20g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 20mg, Sodium: 145mg, Potassium: 59mg, Fiber: 0.3g, Sugar: 13g, Vitamin A: 168IU, Vitamin C: 0.003mg, Calcium: 11mg, Iron: 1mg