Description
These Seriously Soft Molasses Cookies are perfectly chewy with warm spices and a glossy, crackled top. Infused with ginger, cinnamon, cloves, and nutmeg, these cookies boast rich molasses flavor balanced by brown sugar sweetness, making them an irresistible treat for the holiday season or any cookie craving.
Ingredients
Scale
Dry Ingredients
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
- 1 and 1/2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 1/4 cup (50g) granulated sugar
- 1/3 cup (80ml) unsulphured or dark molasses (do not use blackstrap; Grandma’s brand preferred)
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
For Rolling
- 1/3 cup (67g) granulated or coarse sugar
Instructions
- Mix Dry Ingredients: Whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt in a bowl until evenly combined. Set aside.
- Cream Butter and Sugars: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter, brown sugar, and granulated sugar on high speed for about 2 minutes until the mixture is creamy and well combined.
- Add Molasses, Egg, and Vanilla: Beat in the molasses until incorporated, then add the egg and vanilla extract and beat for about 1 minute until fully combined. Scrape down the bowl sides and bottom as needed to ensure even mixing.
- Combine Wet and Dry Ingredients: On low mixer speed, slowly add the dry ingredients to the wet mixture until just combined. The dough should be slightly sticky. Cover the dough tightly with aluminum foil or plastic wrap and chill in the refrigerator for at least 1 hour and up to 2–3 days.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats for easier cookie removal and cleanup. Set aside.
- Shape Cookies: Remove the dough from the refrigerator. If chilled more than 2 hours, let it rest at room temperature for at least 30 minutes to help cookies spread properly. Roll the dough into 1 tablespoon-sized balls and coat each ball evenly with granulated or coarse sugar. Place them 3 inches apart on the prepared baking sheets to allow room for spreading.
- Bake Cookies: Bake in the oven for 11–12 minutes, or until the edges appear set but centers remain soft. If the tops don’t crack naturally, carefully bang the warm baking sheet 2–3 times on the counter to encourage spreading and cracking. Then return cookies to the oven for an additional 1 minute.
- Cool Cookies: Remove cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This helps the cookies set perfectly without breaking.
- Store Cookies: Keep cookies fresh by storing them covered at room temperature for up to one week.
Notes
- Do not use blackstrap molasses; unsulphured or dark molasses is preferred for the best flavor.
- Allow chilled dough to come to near room temperature if stored longer than 2 hours to ensure proper spreading.
- Banging the baking sheet on the counter helps achieve that signature cracked look on top of the cookies.
- Line baking sheets with parchment or silicone mats to prevent sticking and promote even baking.
- Cookies will remain soft and chewy when stored in an airtight container at room temperature up to 1 week.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 110mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
