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Soft Molasses Cookies: The Best Chewy and Spiced Homemade Cookies

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Soft and chewy molasses cookies packed with warm ginger, cinnamon, cloves, and rich molasses flavor. These classic holiday cookies feature tender centers, lightly crisp edges, and a sparkling sugar-coated exterior.

Ingredients

  • 2 and 1/4 cups (281 g) all-purpose flour
  • 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 ground nutmeg
  • 1/4 teaspoon salt
  • 3/4 cup (170 g) unsalted butter, softened to room temperature
  • 1/2 cup (100 g) packed light or dark brown sugar
  • 1/4 cup (50 g) granulated sugar
  • 1/3 cup (113 g) unsulphured or dark molasses
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/3 cup (67 g) granulated sugar, for rolling

Instructions

  1. In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
  2. Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter, brown sugar, and granulated sugar on medium-high speed until creamy, about 2 minutes.
  3. Add the molasses and beat until combined. Add the egg and vanilla extract, mixing until smooth. Scrape down the sides of the bowl as needed.
  4. Reduce the mixer speed to low and gradually mix the dry ingredients into the wet ingredients until a thick, slightly sticky dough forms.
  5. Cover the cookie dough tightly and refrigerate for at least 1 hour, or up to 2 to 3 days.
  6. Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
  7. Place the additional granulated sugar in a shallow bowl. Scoop approximately 1 and 1/2 tablespoons of chilled dough per cookie and roll into balls.
  8. Roll each dough ball generously in granulated sugar until completely coated. Arrange on the prepared baking sheets about 3 inches apart.
  9. Bake for 11 to 12 minutes, until the edges are set and the centers remain slightly soft.
  10. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Use unsulphured or dark molasses for the best flavor. Avoid blackstrap molasses because it can make the cookies overly bitter.
  • Chilling the dough helps prevent excessive spreading and creates thicker, chewier cookies.
  • For extra-soft cookies, avoid overbaking. The centers should look slightly underdone when removed from the oven.
  • Roll the dough balls generously in granulated sugar to create a sparkling, crackled exterior.
  • Store cooled cookies in an airtight container at room temperature for up to 1 week.
  • Cookie dough balls can be frozen for up to 3 months. Bake from frozen, adding 1 to 2 minutes to the baking time if needed.
  • Serve with coffee, tea, or a glass of milk.
  • Recipe quantities and nutrition are approximate and have not been verified against the original source.

Nutrition

Find it online: https://yumfamilyrecipes.com/soft-molasses-cookies-the-best-chewy-and-spiced-homemade-cookies/