Molasses Cookie Recipe
User Reviews
5
Molasses Cookie Recipe
Description
This recipe starts by creaming salted butter with packed brown sugar until light and fluffy, incorporating dark molasses for moisture and deep flavor. Combined with an egg and vanilla extract, the mixture forms a rich base. Dry ingredients consisting of all-purpose flour, baking soda, ground ginger, cinnamon, cloves, and salt introduce structure and warm spice notes that define the cookie’s character.
After mixing, the dough is chilled to firm up for easier handling and to allow the flavors to meld. Forming 1 1/2-inch dough balls rolled in granulated sugar produces a sparkly, slightly crunchy exterior when baked. Baking at 350°F yields cookies that crack slightly on top while remaining soft and chewy inside, balancing sweetness and spice.
These cookies are suitable for casual snacking or holiday treats. The spices complement the molasses, creating a pleasantly aromatic taste with subtle complexity. Cooling completely on wire racks preserves their texture and prevents overbaking.
Ingredients
- 1 cup butter room temperature, salted
- 3/4 cup brown sugar packed
- 1/3 cup dark molasses
- 1 egg room temperature, large
- 2 teaspoons vanilla extract pure
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon cloves ground
- 1/2 teaspoon salt
- 1/2 cup granulated sugar for rolling
Instructions
- In the large bowl of a stand mixer, beat the butter on medium-high speed for 1 minute until creamy. Add the brown sugar and beat until light and fluffy.
- Add the molasses, egg, and vanilla and beat well, scraping the sides of the bowl.
- Whisk the flour, baking soda, ginger, cinnamon, cloves, and salt together in a bowl, then add to the butter and molasses mixture on low speed, mixing until combined. Cover the dough with plastic wrap and chill for at least 1 hour, or up to 3 days.
- Preheat oven to 350°F. Roll the dough into balls, about 1 1/2-inch in diameter, then roll in the extra sugar and place on a parchment-lined baking sheet.
- Bake for 10-12 minutes, just until the cookies begin to crack slightly on top. Remove from oven and cool completely on wire racks. Sprinkle with additional granulated sugar for extra sparkle, if desired.
Notes
- This recipe is adapted from Grandma’s molasses bottle instructions, preserving the classic flavor profile.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 175kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 27mg | 9% |
| Sodium | 191mg | 8% |
| Potassium | 99mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 247IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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