Molasses Cookies

Introduction

There’s nothing quite like the deep, spicy aroma of molasses cookies baking in your oven. These cookies are soft and chewy on the inside with a delightful crispness on the edges. You’ll love how the rich molasses flavor is perfectly balanced with warm, cozy spices.

Prep & Cook Time

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 24 cookies

Ingredients

• 1 cup packed brown sugar
• 1 cup molasses
• 1 1/4 cups (2 1/2 sticks) unsalted butter ((softened))
• 1 large egg
• 1 teaspoon apple cider vinegar
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 2 teaspoons ground ginger
• 1/2 teaspoon ground cloves
• 4 1/2 cups all-purpose flour
• 1/2 cup granulated sugar ((for coating cookies))

Instructions

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, beat together the packed brown sugar, molasses, softened unsalted butter, and egg until smooth and creamy.
3. Beat in the apple cider vinegar until fully incorporated.
4. In a separate bowl, whisk together the baking soda, salt, ground cinnamon, nutmeg, ginger, cloves, and all-purpose flour.
5. Gradually add the dry flour mixture to the wet butter mixture, mixing on low speed just until a thick dough comes together.
6. Place the granulated sugar for coating in a shallow bowl.
7. Scoop dough into 1.5-inch balls. Roll each ball generously in the granulated sugar until completely coated.
8. Bake for 13-15 minutes, or until the tops have cracked slightly and the edges look set.
9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Variations

• Thinner, Crispier Cookies: Gently press the sugared dough balls down with the bottom of a glass before baking for a larger, thinner cookie.
• Spice-Lover’s Roll: Add a pinch of extra cinnamon or ginger to the granulated sugar coating for an extra spice kick.
• Sandwich Cookies: Spread a simple frosting or cream cheese between two cooled cookies for a decadent treat.
• Ice Cream Topping: Crumble a cookie over vanilla ice cream for a quick and delicious dessert.

Tips for Success

• Ensure your butter is softened to room temperature for a smooth, well-blended dough.
• Measure your flour correctly by spooning it into the cup and leveling it off with a knife to avoid dense cookies.
• The dough will be stiff; mixing by hand with a sturdy spoon at the end can be easier than using a mixer.
• Let the cookies cool on the baking sheet as directed; they will continue to set as they cool.

Storage & Reheating

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies for up to 3 months. To recapture a fresh-baked taste, place a room-temperature cookie in a 350°F oven for 3-4 minutes.

FAQ

1. My dough is very stiff. Is that normal?

Yes, this is a thick dough by design, which helps the cookies hold their shape and develop the signature crackled top.

1. Can I use blackstrap molasses?

It’s not recommended. Blackstrap molasses has a very bitter, robust flavor that can overpower the cookies. Use light, dark, or “robust” molasses for best results.

1. Why is there vinegar in the recipe?

The vinegar reacts with the baking soda, helping the cookies to rise slightly and contributing to their tender texture.

1. Can I chill the dough before baking?

Yes, chilling for 30-60 minutes can help prevent excessive spreading, but it’s not strictly necessary for this recipe.

1. My cookies didn’t spread much. What happened?

You may have packed your flour too heavily. Next time, try fluffing your flour before measuring and spooning it into the cup.

1. Can I make these cookies without nuts or chocolate chips?

This recipe is written without any nuts or chocolate chips, so you’re all set! It’s a classic, spice-forward cookie.