Soft Molasses Cookies
Easy and incredibly delicious soft molasses cookies. Perfect cookie recipe for fall baking.
Servings: 24 Cookies
Calories: 142kcal
Equipment
- Large Rimmed Baking Sheet (10"x15"x1")
Ingredients
- 2 cups all purpose flour
- 1 tsp baking powder
- ¾ tsp baking soda
- 2 ½ tsp ground ginger
- 2 tsp ground cinnamon
- ¼ tsp ground cloves
- 1 tsp kosher salt
- ¾ cup unsalted butter 1 1/2 sticks, room temperature
- ½ cup dark brown sugar packed
- ½ cup unsulfured molasses
- 1 large egg
- 1 tsp vanilla bean paste or extract
- ⅓ cup granulated sugar for rolling
Instructions
- Combine flour, baking soda, baking powder, cinnamon, ginger, cloves, and kosher salt in a medium bowl. Whisk until the spices look evenly distributed.
- In a large bowl, cream the softened butter and dark brown sugar until the mixture looks smooth. Add the molasses, egg, and vanilla. Beat until the mixture looks glossy and well incorporated.
- Add the dry ingredients to the wet ingredients. Stir until the flour disappears, don't overmix. Cover the dough and chill for at least one hour.
- Heat oven to 375º F. Line two baking sheets with parchment paper.
- Scoop the dough into 1-2" balls. Roll the cookie dough balls in granulated sugar and place them on the prepared cookie sheets with space between each cookie.
- Bake until the edges look set and the tops have clear cracks, about 12 to 15 minutes. Cool on the sheet for a few minutes. Move the cookies to a wire rack to finish cooling.
Video
Notes
Tips for Storing
- Store cookies in an airtight container at room temperature.
- Add a small piece of bread to keep them soft.
- Freeze baked cookies for up to three months.
- Freeze unbaked dough balls for quick baking later.
Nutrition
Calories: 142kcal | Carbohydrates: 21g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 157mg | Potassium: 128mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 189IU | Vitamin C: 0.01mg | Calcium: 35mg | Iron: 1mg
