Description
These delicious Molasses Cookies are a popular holiday treat that can be enjoyed all year round. The warm, comforting sweet flavors of these cookies combined with a crispy exterior and a soft, chewy center make them so irresistible regardless of the season. There’s no reason not to try this quick old-fashioned recipe as it’s guaranteed to leave a sweet smile on everyone’s face!
Ingredients
- 2 ¼ cups (281 grams) all-purpose flour
- 2 teaspoons baking soda
- ½ tablespoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened to room temperature
- ¼ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1/3 cup molasses
- 1 teaspoon vanilla extract
For the sugar coating:
-
¼ cup coarse sugar or granulated sugar
Instructions
- Preheat oven to 350 F. Line a half sheet baking pan with parchment paper or a silicone mat.
- In a medium mixing bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
- In a large mixing bowl, cream together the butter and sugars using a hand mixer or stand mixer on medium speed until light and fluffy, about 2 minutes.
- Add the egg and beat until incorporated. Then add molasses and vanilla and beat on low until combined.
- Gradually add in the dry ingredients and beat until just combined.
- Transfer coarse sugar into a small bowl. Then, use a cookie scoop to scoop out 1-2 tablespoons of cookie dough at a time, and roll into 1-inch ball. Roll the cookie ball into the bowl of sugar to fully coat it. Place on the lined baking tray, spaced 2-3 inches apart. You will have to bake in multiple batches, or freeze some uncoated cookie balls to bake later.
- Bake for 8-10 minutes until the edges are set. Remove from oven and allow the cookies to cool for 5 minutes on the baking sheet. Then transfer to a wire cooling rack to cool down completely. If the cookies have a dome to them and are not very crinkled, tap the cookie sheet a few times on the counter. Then, transfer to the cooling rack to cool down completely.
Notes
How to store: Store the cooled cookies in an airtight container for up to 1 week at room temperature. Keep them in a dry, cool place to preserve their flavor and texture.
How to reheat: Reheat the cookies in a preheated oven for about 4 to 5 minutes or until warm. You can also pop them in a microwave for quicker reheating.
How to freeze: Place the cooled cookies in a freezer-safe container lined with parchment paper and freeze for up to 3 months. Make sure to thaw them at room temperature before reheating.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Bake
- Cuisine: American