Delight in these Spiced Molasses Cookies, a perfect blend of warm spices and rich molasses that creates a soft, chewy texture with a slightly crisp edge. These cookies are easy to make, rolled in sugar for a sweet crunch, and ideal for holiday baking or everyday treats.
Total Time:25 minutes
Yield:24 cookies
Ingredients
Cookie Dough
3/4 cup unsalted butter, softened
1 cup brown sugar
1/4 cup molasses
1 large egg
2 1/4 cups all-purpose flour
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp baking soda
1/2 tsp salt
For Rolling
1/4 cup granulated sugar
Instructions
Preheat oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
Cream butter and sugar: In a large bowl, cream together the softened unsalted butter and brown sugar until the mixture is light and fluffy, which usually takes about 3-4 minutes using a mixer.
Add molasses and egg: Beat in the molasses and the large egg thoroughly until well combined for a smooth wet mixture.
Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, ground cinnamon, ground ginger, ground cloves, baking soda, and salt to evenly distribute the spices and leavening agent.
Combine mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated to form a soft cookie dough.
Shape dough balls: Roll the cookie dough into balls about 1 to 1 1/2 inches in diameter for uniform cookies.
Roll in sugar: Roll each dough ball in the granulated sugar to coat before placing them on the prepared baking sheets about 2 inches apart.
Bake cookies: Bake in the preheated oven for 10 minutes, or until the cookie edges are set but the centers remain soft.
Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely, allowing them to firm up while remaining chewy.
Notes
For a softer cookie, avoid overbaking; the cookies should look slightly underdone in the center when removing them from the oven.
Molasses can be substituted with dark corn syrup or honey, but molasses offers the best traditional flavor.
Store cookies in an airtight container to maintain freshness for up to one week.
For extra sparkle, sprinkle additional granulated sugar on top of the cookies before baking.
If you prefer gluten-free, substitute all-purpose flour with a gluten-free flour blend measuring the same.
