Molasses Cookies

There’s something about soft molasses cookies that just feels like fall and winter. With their crinkly tops, chewy centers, and that irresistible blend of sweet and spice, they capture the cozy spirit of cooler weather in every bite. Roll them in sugar for a little sparkle, pair them with your morning coffee, or add them to your holiday cookie trays.

Prep Time15

Cook Time10

Refrigeration Time1

Total Time1 25

Course: Dessert and Pastries

Cuisine: American

Servings:

Calories: 168kcal

Author: Tristin - Home Cooked Harvest

Ingredients

3 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup unsalted butter softened, 2 sticks
3/4 cup brown sugar
1 large egg
3/4 cup molasses
1/3 cup granulated sugar for rolling

Instructions

In a medium mixing bowl mix together the flour, baking soda, cinnamon, ground ginger, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or with a hand-held mixer, cream together the butter and the brown sugar, about 5 minutes.
Add in the molasses, beat until it’s combined. Then beat in the egg.
Slowly add the flour mixture into the wet ingredients, beating between each addition. Scrape down the bowl as needed.
Cover the bowl with aluminum foil or plastic wrap and refrigerate for 1 hour. If it stays in the fridge for longer than 2 hours, let it sit at room temperature for at least 30 minutes before scooping.
Preheat the oven to 350°F. Line two cookie sheets with parchment paper.
Roll the dough into 1 tablespoon sized balls. Roll each cookie in granulated sugar. Place each cookie about 2 inches apart on the cookie sheet.
Bake for 10-12 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.

Notes

Use a cookie scoop to make sure every cookie is the same size. This will help them bake evenly.
This is a very sticky dough, so use parchment paper or a silicone baking mat on your cookie sheet.
Store your baked cookies in an airtight container and keep them at room temperature. If you seal them well, they will stay soft and chewy for about five days.
Makes 56-58 cookies.

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Nutrition