Soft & Spiced Molasses Cookies
Rich, chewy, and warmly spiced, these molasses cookies are a holiday favorite and year-round cozy treat. They bake up in under 40 minutes and stay soft for days.
Equipment
- Mixing bowls
- Electric mixer
- Baking sheets
- Wire cooling rack
- Measuring cups & spoons
Ingredients
- For the Dough:
- - 2¼ cups all-purpose flour
- - 2 tsp baking soda
- - ½ tsp salt
- - 1½ tsp ground cinnamon
- - 1 tsp ground ginger
- - ¾ tsp ground cloves
- - ¼ tsp ground allspice
- - ¾ cup unsalted butter softened
- - ½ cup packed dark brown sugar
- - ½ cup granulated sugar
- - 1 large egg
- - 1 tsp vanilla extract
- - ⅓ cup molasses
- ### For Rolling:
- - ⅓ cup granulated sugar
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk flour, baking soda, salt, and spices. Set aside.
- In a large bowl, beat butter, brown sugar, and white sugar until light and fluffy (2–3 minutes).
- Add egg, vanilla, and molasses. Mix well.
- Gradually add dry ingredients to the wet mix. Stir just until combined.
- Chill dough for at least 30 minutes.
- Scoop dough into 1½–2 tbsp balls and roll in sugar.
- Place 2 inches apart on baking sheets. Bake 11–13 minutes until edges are set and centers are soft.
- Cool on sheet 2–3 minutes, then transfer to wire rack to cool completely.
Notes
- For richer flavor, use dark molasses.
- Don’t skip the chilling step—it's key for thick, chewy cookies.
- Double roll in sugar for a sparkly, crackled top.
- Don’t skip the chilling step—it's key for thick, chewy cookies.
- Double roll in sugar for a sparkly, crackled top.