Molasses Cookies
User Reviews
5
Molasses Cookies
Description
Molasses Cookies bring together slow-spreading dough enriched with molasses, light brown sugar, butter, and warm spices such as cinnamon, ground ginger, and cloves. After creaming the wet ingredients and integrating dry spices and flour, the dough rests chilled to firm up. Baking at 350°F allows the cookies to bake through without excessive spreading, preserving a tender, chewy interior with sugar-crisped outsides. The granulated sugar coating adds a slight textured contrast.
The spice mix and molasses shape the cookie’s distinctive flavor profile, balancing sweet, earthy, and slightly tangy notes. The straightforward mixing and chilling steps ensure an even performance each time. This cookie fits well on dessert trays and can be enjoyed with tea or coffee.
For convenience, dough can be portioned and chilled or frozen ahead, with final rolling in sugar just before baking. Skipping chilling can speed the process but results in more spread cookies. Adding candied ginger before chilling enhances the ginger intensity.
Ingredients
- 2½ cups all-purpose flour (300g)
- 2 teaspoons baking soda
- ¾ teaspoon salt
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon cloves ground
- ¾ cup light brown sugar 165g, packed
- ¾ cup butter softened (170g, unsalted
- ⅓ cup unsulphured molasses (80ml)
- 1 large egg
- 2 teaspoons vanilla extract
- ¼ cup granulated sugar (50g)
Instructions
- Whisk or sift the flour, baking soda, salt, and spices together in a medium bowl, and set aside.
- In a large mixing bowl with a hand mixer or the bowl of a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and molasses on medium speed until light and fluffy, about 3 minutes.
- Add the egg and vanilla and beat until well combined. Scrape down the bowl and mix again until ingredients are distributed.
- With the mixer on low speed, add the flour mixture and mix until just combined. Scrape bowl down one last time and use a spatula to fold in any remaining flour. Cover and chill the dough for at least 1 hour.
- When ready to bake, preheat oven to 350°F. Line large baking sheets with parchment paper.
- Use a small ice cream scoop or tablespoon to portion out 1½ to 2-inch-size balls of dough. Roll each into a ball with your clean palms, then roll in the granulated sugar until fully coated. Place the dough balls about two inches apart the prepared baking sheets.
- Bake for 12 to 14 minutes or until the cookie edges are set and the tops are puffed and slightly cracked. The centers should be soft, as they will continue to set after they're removed from the oven. Let the cookies cool completely on the pans. Store in an airtight container for up to 1 week.
Notes
- Chill the dough at least one hour; this helps control spreading and build flavor.
- If pressed for time, skip chilling but expect thinner cookies.
- Dough balls can be scooped earlier and refrigerated up to 72 hours or frozen up to one month before rolling in sugar and baking.
- For extra ginger flavor, stir in diced candied ginger before chilling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 120 kcal
% Daily Value*
| Calories | 120kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 18mg | 6% |
| Sodium | 137mg | 6% |
| Potassium | 79mg | 2% |
| Fiber | 0.4g | 2% |
| Sugar | 10g | 20% |
| Vitamin A | 151IU | 3% |
| Vitamin C | 0.004mg | 0% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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