Soft molasses cookies are lightly spiced and chewy drop-style cookies rolled in sugar. Popular for the holidays, these soft cookies are filled with seasonal flavors like cinnamon, cloves, and ginger.
½cupturbinado sugaror granulated sugar, for rolling
Instructions
In a large bowl, add butter and brown sugar. Using a hand (or stand) mixer, cream together until fluffy, about a minute. Add eggs and molasses, mixing briefly to incorporate.
In a separate bowl, whisk (or sift) together the dry ingredients: flour, baking soda, salt, ground cinnamon, ground cloves, and ground ginger.
Gradually stir dry ingredients into butter mixture until just combined.
Cover bowl or wrap dough in wax paper. Chill for at least 1 hour (up to 24 hours) in the refrigerator. Refrigerating will help the flavors meld and also create a firmer dough to roll into balls.
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
Remove dough from refrigerator and scoop dough using a medium cookie scoop or shape by hand into 1.5 inch balls.
Add turbinado sugar to a small bowl. Gently roll balls in sugar to coat. Place cookie dough balls 2 inches apart onto prepared baking sheet.
Bake for 10-11 minutes, or until tops begin to crack, then allow to cool for 5 minutes before removing to a wire rack to cool completely.
Video
Notes
Cookies will keep for 5-7 days in a sealed container. To help keep cookies fresh, place a slice of bread in the container with the cookies. Replace the bread slice as needed.
Raw cookie dough will keep in the refrigerator for 3 days.
Cookie dough balls (and baked cookies) freeze well, up to 3 months in a sealed plastic container or freezer bag. Allow frozen balls to thaw for up to 10 minutes on the baking sheet before baking, or add 1-2 minutes to the baking time.