Molasses Cookies are one of my top cookies for the holidays. They're warm, cozy, soft, chewy, and perfectly spiced! They can bring out the Christmas spirit in anyone who takes a bite.
Looking for more delicious holiday cookies? Try my raspberry thumbprint cookies next!
About This Recipe
I love molasses cookies so much. They're like the better version of gingerbread cookies. They're softer and chewier and have a much more aromatic flavor. I know that when I decide on a cookie for my Christmas cookie box, I always pick molasses cookies over gingerbread.
No hate to gingerbread cookies, but when you try these molasses cookies, you'll realize what I'm talking about. Their texture and flavor are just way better. Honestly, if I only received one cookie in a holiday box, and it was one of these, I'd be jollier than Saint Nick himself.
One thing with these cookies is that the dough needs to chill for a bit in the fridge. The reason is because the molasses makes the dough very sticky. Once the dough has had some time to cool down, it will become much more manageable.
Key Ingredients
All-purpose flour: I used regular all-purpose flour.
Baking soda: Baking soda helps the cookies to spread out more and have a cracked top.
Spices: You'll need ground ginger, cinnamon, cloves, and nutmeg. I grinded the cinnamon, cloves, and nutmeg myself so they'd have a stronger aroma, but you can use preground.
Butter: We use unsalted butter so we can control the salt levels.
Brown sugar + white sugar: We'll need both types of sugar for this recipe to give them the perfect balance of chewiness and softness.
Molasses: We will need unsulphured molasses for this recipe. Odds are if you are buying your molasses from a regular grocery store, it is unsulphured.
Instructions
STEP 1: In a medium bowl, whisk together the flour, baking soda, spices, and salt.
STEP 2: Beat the butter, brown sugar, and white sugar on high speed until light and fluffy. This usually takes about 2 minutes.
STEP 3: Add the molasses, egg, and vanilla and mix until combined. Make sure to use a spatula to scrape down the bottom and sides for even incorporation.
STEP 4: Gradually add the dry ingredients and mix until soft, sticky dough forms. Cover with plastic wrap and transfer to the fridge for one hour.
STEP 5: Roll the dough into one tablespoon balls and coat them in sugar. Transfer to the baking sheet.
STEP 6: Bake for 11โ12 minutes until the cookies begin to crack on top. Let the cookies rest in the pan for 5 minutes, and then let them cool completely on a wire rack. They should crack a bit more while resting. Enjoy!
๐ Recipe
Molasses Cookies
Ingredients
- 2 ยผ cups all-purpose flour (10oz/280g)
- 1 ยฝ teaspoons baking soda
- 2 teaspoons ground ginger
- 1 ยฝ teaspoons ground cinnamon
- ยผ teaspoon ground cloves
- ยผ teaspoon nutmeg
- ยผ teaspoon salt
- ยพ cup unsalted room temperature butter (6oz/170g)
- ยฝ cup packed brown sugar (3.5oz/100g)
- ยผ cup sugar (1.8oz/50g)
- โ cup unsulphured molasses
- 1 large egg (room temperature)
- 2 teaspoons vanilla extract
For rolling
- ยฝ cup sugar
Instructions
- In a bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
- In a separate large bowl, use a hand or stand mixer fitted with the paddle attachment to beat the butter, brown sugar, and sugar on high speed until light and creamy, about 2 minutes. Add the molasses, egg, and vanilla, and mix for another minute, scraping the sides as needed. Gradually add in the dry ingredients and mix on low speed until combined. The dough will be slightly sticky. Cover the bowl with plastic wrap and chill it in the fridge for at least 1 hour.
- Preheat your oven to 350ยฐF and line two baking sheets with parchment paper. If the dough has chilled longer than 2 hours, let it sit at room temperature for about 30 minutes so it's easier to roll.
- Roll the dough into 1 tablespoon balls. Roll each ball in sugar and place them about 3 inches apart on the baking sheets.
- Bake for 11โ12 minutes until the cookies begin to crack on top (they'll crack even more as they cool).
- Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely. Cookies will stay fresh for 1 week at room temperature or up to 2 weeks in the fridge.
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