Molasses Cookie Recipe
These Soft & Chewy Molasses Cookies are a year-round classic that deserve special attention at Christmas time. Mildly spiced, richly flavored from the molasses and brown sugar, and generously sprinkled with granulated sugar for a touch of sparkle, this classic molasses cookie recipe belongs in your dessert arsenal.
Servings: 24 cookies
Ingredients
- 1 cup (227g) salted butter room temperature
- 3/4 cup (150g) brown sugar packed
- 1/3 cup dark molasses
- 1 large egg room temperature
- 2 teaspoons pure vanilla extract
- 2 1/2 cups (353g) all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/2 cup granulated sugar for rolling
Instructions
- In the large bowl of a stand mixer, beat the butter on medium-high speed for 1 minute until creamy. Add the brown sugar and beat until light and fluffy.1 cup (227g) salted butter, 3/4 cup (150g) brown sugar
- Add the molasses, egg, and vanilla and beat well, scraping the sides of the bowl.1/3 cup dark molasses, 1 large egg, 2 teaspoons pure vanilla extract
- Whisk the flour, baking soda, ginger, cinnamon, cloves, and salt together in a bowl, then add to the butter and molasses mixture on low speed, mixing until combined. Cover the dough with plastic wrap and chill for at least 1 hour, or up to 3 days.2 1/2 cups (353g) all-purpose flour, 1 1/2 teaspoons baking soda, 1 1/2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 1/2 teaspoon salt
- Preheat oven to 350°F. Roll the dough into balls, about 1 1/2-inch in diameter, then roll in the extra sugar and place on a parchment-lined baking sheet.
- Bake for 10-12 minutes, just until the cookies begin to crack slightly on top. Remove from oven and cool completely on wire racks. Sprinkle with additional granulated sugar for extra sparkle, if desired.1/2 cup granulated sugar
Notes
- Storage: Keep the cooled molasses cookies in an airtight container on the counter for 4-5 days or in the fridge for up to 1 week.
- Freezing: Freeze in a freezer-safe airtight container for up to 2 months. Thaw on the counter at room temperature for a few hours before serving or warm one to two cookies in the microwave for a few seconds before enjoying.
- Make-Ahead: You can refrigerate the cookie dough for up to 3 days before baking. Or shape the cookie dough into balls and freeze on a baking sheet lined with parchment paper for 1-2 hours. When frozen, transfer the balls of cookie dough to a freezer-safe ziploc bag and freeze for up to 2 months. You can bake them directly from frozen by just adding an extra 1-2 minutes to the bake time.
Nutrition
Serving: 1cookie | Calories: 175kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 191mg | Potassium: 99mg | Fiber: 1g | Sugar: 14g | Vitamin A: 247IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
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