Description
These Soft Molasses Cookies are delightfully tender with a rich blend of warm spices and a deep molasses flavor. Perfectly chewy with crackled tops, they offer a comforting treat ideal for cozy afternoons or holiday baking. The dough is chilled before baking to enhance the texture and flavor, resulting in perfectly soft and flavorful cookies every time.
Ingredients
Scale
Dry Ingredients
- 2-1/4 cups all-purpose flour (spooned and leveled, or 2 cups if scooped)
- 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), softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 large egg
- 1/4 cup molasses (NOT blackstrap)
- 1/4 cup granulated sugar (for rolling)
Instructions
- Prep: These cookies require freezing the dough for 20-30 minutes before baking, so wait to preheat the oven until after chilling the dough. Gather all ingredients.
- Prepare Dry Ingredients: Whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt in a medium bowl to evenly combine the spices and leavening.
- Prepare Wet Ingredients: Using an electric mixer on medium-high speed, beat the softened butter until pale and creamy. Add granulated and brown sugars and cream together for 2-3 minutes until light and fluffy. Incorporate the egg and molasses on medium speed just until combined; avoid overmixing.
- Make Dough: Slowly add the dry ingredients to the wet ingredients on low mixer speed, mixing just until a soft cookie dough forms and no dry flour remains. Do not overmix or knead the dough as it should remain soft and slightly sticky.
- Shape Cookies: Using heaping tablespoons, scoop dough and roll into balls with slightly damp hands to prevent sticking. Roll each ball in granulated sugar, then freeze the dough balls on a tray for 20-30 minutes.
- Bake: Preheat oven to 375°F (190°C) after dough chilling is complete. Place cookie dough balls on a lined baking sheet spaced about 2 inches apart. Bake one tray at a time for 8-12 minutes until cookies are puffed, set around edges, and cracked on the surface.
- Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Cookies will flatten slightly as they cool. Store in an airtight container at room temperature for 5-7 days.
Notes
- Lightly dampen hands when rolling dough balls to prevent sticking without making dough soggy.
- Freeze dough balls before baking to help cookies retain their soft texture.
- Do not overmix once dry ingredients are added to avoid tough cookies.
- Store baked cookies in an airtight container to maintain freshness for up to a week.
- Molasses should be regular, not blackstrap, for best flavor and tenderness.
