Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Soft Molasses Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 57 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 8-12 minutes per batch
  • Total Time: 40 minutes
  • Yield: Approximately 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Soft Molasses Cookies are tender, chewy treats bursting with warm spices like ginger, cinnamon, and cloves. Perfectly balanced with rich molasses and a hint of sweetness, these cookies are rolled in sugar for a delightful texture and a slightly crisp exterior. Chilling the dough before baking ensures the ideal soft, puffed texture with characteristic crackled tops, making them a cozy classic for any occasion.

Ingredients

Dry Ingredients

  • 2-1/4 cups all-purpose flour (spooned and leveled; if scooped, use 2 cups)
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 3/4 cup unsalted butter (12 tablespoons or 1-1/2 sticks)
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 large egg
  • 1/4 cup molasses (NOT blackstrap)

Coating

  • 1/4 cup granulated sugar (for rolling cookies)

Instructions

  1. Prep: Prepare all your ingredients and chilling equipment. These cookies require freezing for 20-30 minutes before baking, so only preheat your oven to 375°F once the dough balls are in the freezer.
  2. Prepare dry ingredients: In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt until evenly combined and set aside.
  3. Prepare wet ingredients: Using an electric mixer on medium-high speed, beat the unsalted butter until pale and softened. Add the granulated sugar and light brown sugar, then cream together until the mixture becomes light and fluffy, about 2-3 minutes. Next, add the egg and molasses, and mix on medium speed until just combined to avoid overmixing.
  4. Make dough: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no dry flour remains and a soft dough forms. Be careful not to overmix or knead, as the dough should remain slightly sticky for a tender cookie texture.
  5. Shape cookies: Scoop heaping tablespoons of dough and roll into balls with slightly damp hands to prevent sticking. Then roll each dough ball in granulated sugar for a delicate sweet crust. Place the dough balls on a tray and freeze for 20-30 minutes to firm up.
  6. Bake: Once the oven is preheated to 375°F, arrange the frozen cookie balls on lined baking sheets spaced 2 inches apart. Bake one tray at a time for 8-12 minutes, until the cookies puff up, have set edges, and develop characteristic cracks on the surface.
  7. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The cookies will flatten slightly as they cool, which is normal. Store cooled cookies in an airtight container at room temperature for 5-7 days.

Notes

  • Use slightly damp hands when shaping cookies to prevent dough from sticking without making it soggy.
  • Freezing the dough balls before baking helps maintain shape and produces soft, tender cookies with delightful cracks.
  • Do not overmix after adding the wet and dry ingredients to keep the cookies soft and crumbly.
  • Store cookies in an airtight container to maintain freshness for up to a week.

Find it online: https://dishmelt.com/soft-molasses-cookies-recipe/