Molasses Cookies

Name: Molasses Cookies
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 24 serving
Ingredients: 2 cups (283g) unbleached all-purpose flour; 1 tsp baking soda; 1/2 tsp salt; 2 tsp ground ginger; 1 1/2 tsp ground cinnamon; 1/4 tsp ground cloves; 1/4 tsp ground nutmeg; 3/4 cup (170g) unsalted butter; 3/4 cup (150g) packed light brown sugar; 1/4 cup + 2 Tbsp molasses*; 1 large egg yolk; 2 tsp vanilla extract; 1/4 cup (50g) granulated sugar

User Reviews

4.9

168 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
24
Course
Dessert
Cuisine
American

Molasses Cookies

Iris Warren

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An incredibly soft and chewy cookie, brimming with rich, deep molasses flavor and boasting of warm spices to perfectly highlight them. They're deliciously sweet and buttery and oh so addictive! A holiday staple!

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Ingredients

Servings

2 cups (283g) unbleached all-purpose flour (scoop and level to measure)
1 tsp baking soda
1/2 tsp salt
2 tsp ground ginger
1 1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
3/4 cup (170g) unsalted butter, at room temperature
3/4 cup (150g) packed light brown sugar
1/4 cup + 2 Tbsp molasses*
1 large egg yolk
2 tsp vanilla extract
1/4 cup (50g) granulated sugar

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Instructions

Preheat oven to 350 degrees. Line two 18 by 13-inch baking sheets with parchment paper, set aside.
In a medium mixing bowl whisk together flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg for 30 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter and brown sugar until well combined. Scrape down sides and bottom of bowl.
Mix in molasses, egg yolk and vanilla extract. Scrape down sides and bottom of bowl.
Add flour mixture and mix until combined.
Pour granulated sugar into a small bowl. Scoop dough out and shape into balls nearly the size of a golf ball (30g each).
Roll each dough ball through granulated sugar then transfer to baking sheets spacing 2-inches apart.
Bake one sheet at a time in preheated oven 9 - 11 minutes until cookies are puffed and appear just lightly under-baked in the center.
Let cool on baking sheet 5 minutes then transfer to a wire rack to cool completely.
Store cookies in an airtight container at room temperature up to 4 days.

Notes

*To measure I spray a liquid measuring cup with non-stick cooking spray then pour in enough until it reaches right in between the 1/4 cup and the 1/2 cup mark.