Description
These Bakery Style Molasses Cookies are soft, chewy, and bursting with warm spices like ginger, cinnamon, and cloves. Rolled in sugar for a perfect crackly coating, they deliver a classic homemade flavor with a delightful molasses richness. Perfect for holiday baking or any time you crave a comforting spiced cookie.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 1/4 cup unsulfured molasses
- 1 teaspoon vanilla extract
For Coating
- 1/3 cup granulated sugar
Instructions
- Prepare Dry Ingredients: In a medium bowl, sift together the flour, salt, baking soda, ground ginger, cinnamon, and cloves. Set aside to ensure even distribution of the spices and leavening agents.
- Cream Butter and Sugar: Using an electric mixer on medium speed, cream together the softened butter and brown sugar in a large mixing bowl until the mixture is light and fluffy, about 2-3 minutes. This step is critical for the cookie’s texture.
- Add Wet Ingredients: Beat in the egg, molasses, and vanilla extract until the mixture is smooth and fully combined, ensuring the wet ingredients are thoroughly incorporated into the butter-sugar mixture.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms. Avoid overmixing to keep the cookies tender.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour. This chilling step helps develop the flavors and prevents the cookies from spreading too much during baking.
- Preheat Oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and help with even baking.
- Shape the Cookies: Scoop about 1 tablespoon of dough and roll it into a ball. Roll each ball in the granulated sugar to coat evenly, then place them on the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake: Bake the cookies in the preheated oven for 8-10 minutes. They should look slightly soft and underbaked in the center when removed, as they will firm up upon cooling.
- Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This ensures they set properly. Enjoy your delicious molasses cookies!
Notes
- For chewier cookies, consider slightly underbaking and allowing them to cool fully on the baking sheet.
- Chilling the dough overnight intensifies the flavor even more.
- Use parchment paper or silicone baking mats to prevent sticking and promote even baking.
- Store cookies in an airtight container at room temperature for up to one week.
