Soft and Chewy Molasses Cookies
The first bite of a molasses cookie instantly brings back memories of baking with my grandmother during the holidays. These Soft and Chewy Molasses Cookies balance deep, rich molasses flavor with just the right amount of warm spice. They're packed with character, featuring a perfectly soft center, slightly crispy edges, and a beautiful crackled sugar coating that adds a delightful crunch.
Equipment
- Large mixing bowl
- Electric mixer hand or stand mixer works great
- Measuring cups and spoons
- Baking sheets
- Cookie scoop optional but helpful for uniform cookies
- Wire cooling rack
Ingredients
- 2¼ cups all-purpose flour 270g
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- ¾ cup unsalted butter 170g, softened
- 1 cup granulated sugar 200g, plus extra for rolling
- 1 large egg
- ¼ cup molasses 60ml, unsulphured
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Place about ½ cup granulated sugar in a small bowl for rolling.
- In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, and salt until evenly distributed. Set aside.
- In a large mixing bowl, beat softened butter and 1 cup sugar on medium speed for 3-4 minutes until light and fluffy. Scrape down sides halfway through.
- Add egg and beat until incorporated, about 1 minute. Pour in molasses and mix until smooth and uniform in color. Scrape down sides and bottom of bowl.
- Add flour mixture to wet ingredients all at once. Mix on low speed just until no streaks of flour remain. Do not overmix.
- Scoop about 1½ tablespoons of dough and roll into a ball. Roll each ball in granulated sugar to coat completely. Place on prepared baking sheets 2 inches apart.
- Bake one sheet at a time for 10-12 minutes until edges are set and tops are crackled but centers look slightly underdone. Rotate sheet halfway through.
- Let cookies cool on baking sheet for 5 minutes, then transfer to a wire cooling rack. Cool completely before storing. Repeat with remaining dough, letting baking sheet cool between batches.
Notes
- Don't skip the sugar rolling: The extra sugar on the outside creates those gorgeous cracks and adds textural contrast.
- Room temperature butter is key: Butter that's too cold won't cream properly, and butter that's too warm will make your cookies spread too much.
- Measure flour correctly: Spoon flour into your measuring cup and level it off rather than scooping directly from the bag.
- Watch the clock: Underbaking slightly is better than overbaking, as the cookies continue to cook on the hot pan.
- Use fresh spices: Old ground spices lose their potency, so check the dates on your containers.
- Don't flatten the dough balls: They'll spread naturally during baking and create that characteristic crackled top.
- Cool your baking sheets: Placing dough on a hot baking sheet causes uneven spreading and can burn the bottoms.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 1 week. Add a slice of white bread to keep them soft.
- Freezing dough: Roll dough balls in sugar, freeze solid on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake frozen dough balls directly from the freezer, adding 1-2 minutes to baking time.
- Refreshing cookies: Warm room-temperature cookies in a 300°F oven for 3-5 minutes to restore that fresh-baked texture.
- Blackstrap molasses has a much stronger, more bitter flavor. If using, combine half blackstrap and half regular molasses.
- For a chocolate chip variation, fold in 1 cup of semi-sweet chocolate chips after mixing the dough.
Nutrition
Serving: 1CookieCalories: 145kcalCarbohydrates: 22gProtein: 1.5gFat: 6gSaturated Fat: 3.5gCholesterol: 20mgSodium: 105mgFiber: 0.5gSugar: 13g
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