Description

These soft and chewy molasses cookies are rich with warm spices and a deep molasses flavor. Perfect for fall or holiday baking, they’re easy to make, wonderfully nostalgic, and delicious with a cup of tea or coffee.

Ingredients

2 1/4 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon salt

3/4 cup unsalted butter, softened

1 cup brown sugar

1 large egg

1/4 cup molasses (unsulphured)

1 teaspoon vanilla extract

1/4 cup granulated sugar (for rolling)

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Instructions

In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream the butter and brown sugar until light and fluffy.
Beat in the egg, molasses, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet, mixing until just combined.
Chill the dough in the refrigerator for at least 1 hour.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Scoop chilled dough into tablespoon-sized balls and roll each in granulated sugar.
Place dough balls 2 inches apart on prepared baking sheets.
Bake for 9–11 minutes, until edges are set and centers look slightly soft.
Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use unsulphured molasses for best flavor—avoid blackstrap molasses.

Don’t overbake; cookies should look soft in the center.

Chill the dough to prevent spreading and enhance flavor.

Try rolling in coarse sugar for a festive holiday sparkle.

Prep Time: 15 minutes
Cook Time: 10 minutes per batch
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 160
Sugar: 13g
Sodium: 140mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 0g
Protein: 1g
Cholesterol: 25mg