Description
Delight in these Soft Molasses Cookies, a perfect blend of warm spices and rich molasses that delivers a chewy, tender texture. Ideal for cozy gatherings or a sweet treat anytime, these cookies are easy to make and irresistible with their slightly crisp edges and soft centers.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar, divided
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
For Rolling
- 1/4 cup additional granulated sugar
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper or silicone baking mats to ensure the cookies bake evenly and don’t stick.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter with 1 cup of granulated sugar until the mixture becomes light and fluffy. This should take about 2 to 3 minutes using an electric mixer.
- Add Wet Ingredients: Beat in the large egg, molasses, and vanilla extract into the creamed butter and sugar mixture until you achieve a smooth and uniform batter.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until the dough comes together without overmixing, which keeps the cookies tender.
- Shape and Roll Dough: Scoop out tablespoon-sized portions of dough, roll each portion into a ball, and then coat it evenly with the additional 1/4 cup granulated sugar. This adds a delightful crunch and sweetness to the cookie exterior.
- Bake: Arrange the dough balls on the prepared baking sheets, spacing them approximately 2 inches apart to allow for spreading. Bake in the preheated oven for 8 to 10 minutes, or until the edges are set but the centers still appear soft.
- Cool: Once baked, let the cookies cool on the baking sheets for about 5 minutes. This helps them firm up slightly before transferring them onto a wire rack to cool completely, preserving the soft texture inside.
Notes
- For chewier cookies, slightly underbake and allow them to cool on the baking sheet.
- Storage: Keep cookies in an airtight container at room temperature for up to one week.
- Molasses can be substituted with dark corn syrup for a milder flavor but molasses is preferred for authentic taste.
- Using parchment paper or silicone mats helps prevent sticking and promotes even baking.
- Ensure butter is softened to room temperature for easier creaming with sugar.
