Description
These soft molasses cookies are perfectly spiced and delightfully chewy with a rich molasses flavor. Rolled in sugar for a sweet crunch outside and baked to tender perfection inside, they are an irresistible treat perfect for any occasion or just a cozy snack.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar, divided
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
For Rolling
- 1/4 cup additional granulated sugar
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter with 1 cup of granulated sugar until the mixture becomes light and fluffy. This should take about 2 to 3 minutes using an electric mixer.
- Add Wet Ingredients: Beat in the egg, molasses, and vanilla extract to the creamed butter and sugar until the mixture is smooth and well combined.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring carefully to form a smooth dough without overmixing.
- Shape and Roll Dough: Scoop tablespoon-sized portions of dough, roll them into balls, then coat each ball in the additional 1/4 cup granulated sugar for a sweet, crunchy exterior.
- Bake: Arrange the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 8 to 10 minutes, until the edges are set but the centers remain soft and chewy.
- Cool: Allow the cookies to cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- For softer cookies, do not overbake; remove them from the oven when the edges are set but the centers still look slightly underdone.
- Molasses adds a deep, rich flavor; use unsulfured molasses for the best taste.
- Ensure butter is softened to room temperature for easier creaming with sugar.
- Store cookies in an airtight container to maintain their softness for several days.
- You can add a pinch of salt on top before baking for a subtle flavor contrast.
