Imagine sinking your teeth into a warm, perfectly spiced cookie that's so soft it practically dissolves on your tongue – that's exactly what these molasses cookies promise! These aren't just any ordinary cookies; they're a nostalgic journey back to grandma's kitchen, packed with rich, deep flavors of ginger, cinnamon, and cloves that will transport you to cozy autumn afternoons. Whether you're a baking novice or a seasoned pro, this foolproof recipe guarantees cookies so delectable, they'll become an instant family favorite.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/4 cup molasses
- 1 large egg
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer. Beat on medium speed for 2-3 minutes until the mixture becomes light and fluffy.
- Add the molasses and egg to the butter-sugar mixture. Mix on medium speed until completely incorporated and smooth, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt to ensure even distribution of spices and leavening agent.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
- Using a cookie scoop or tablespoon, portion the dough into 1-inch balls. Roll each ball in additional granulated sugar to create a sweet, crackly exterior.
- Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading during baking.
- Bake in the preheated oven for 8-10 minutes. The cookies should look slightly underbaked in the center, with cracked tops and soft edges.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store the cooled molasses cookies in an airtight container at room temperature for up to 5 days. The cookies will remain soft and chewy throughout storage.
Tips
- • Use room temperature butter and egg for smoother, more evenly mixed dough • Don't overmix the batter – this can lead to tough cookies • Rolling the dough balls in extra sugar creates a beautiful crackly exterior • Watch the baking time carefully – slightly underbaked is the key to ultimate softness • Let cookies cool on the baking sheet for 5 minutes to help them set perfectly • For extra moisture, store a slice of bread in the cookie container to keep them soft • These cookies actually taste better the next day as the spices continue to develop • Experiment with different spice ratios to make the recipe your own unique creation
Nutrition Facts
Calories: 140kcal
Carbohydrates: 19g
Protein: 1g
Fat: 7g
Saturated Fat: g
Cholesterol: 25mg
