Soft Molasses Cookies
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.
Servings 32 cookies
Ingredients
- ¾ cup (170 g) unsalted butter room temperature
- ¾ cup (165 g) brown sugar
- 1 large egg
- ¼ cup (85 g) molasses
- 2 ½ cups (330 g) all purpose flour
- 1 ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- ½ cup (100 g) turbinado sugar or granulated sugar, for rolling
Instructions
- In a large bowl, add butter and brown sugar. Using a hand 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℉. 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 about 10-12 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
- Storage: 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.
- Dough storage: Raw cookie dough will keep in the refrigerator for 3 days.
- Freezing: 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.
- Tips: Be sure to check out my 10 tips for baking cookies, based on reader comments and questions!
Nutrition
Serving: 1cookie | Calories: 120kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 94mg | Potassium: 61mg | Fiber: 1g | Sugar: 10g | Vitamin A: 143IU | Calcium: 15mg | Iron: 1mg
