Spiced Molasses Cookies
These Spiced Molasses Cookies are wonderfully simple, surprisingly quick, and will have your kitchen smelling like a hug. They are chewy, cheerful, and oh-so-easy to make, perfect for the holidays or any time you need a sweet treat.
Equipment
- Mixer or a good sturdy whisk
- Measuring Cups
- Measuring spoons
- Large bowl
- Separate bowl
- Cookie scoop optional, for uniform size
- shallow bowl
- Baking Sheet
- Parchment paper
- Wire rack
- Airtight container
Ingredients
Main ingredients
- 0.75 cup unsalted butter softened
- 1 cup brown sugar light or dark
- 0.25 cup molasses
- 1 large egg
- 2.25 cups all-purpose flour
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 0.5 tsp ground cloves
- 0.5 tsp baking soda
- 0.5 tsp salt
- 0.25 cup granulated sugar for rolling
Instructions
- In a large bowl, grab your mixer (or a good sturdy whisk and some elbow grease!) and cream together the softened butter and brown sugar. You're looking for a light and fluffy mixture. This is like the foundation of a great house – super important!
- Now, beat in the molasses and the egg until everything is nicely combined. It might look a little dark and sticky, and that's exactly what we want!
- In a separate bowl, whisk together your flour, cinnamon, ginger, cloves, baking soda, and salt. Giving them a good whisk ensures all those lovely spices are evenly distributed. No one wants a cookie with a pocket of pure clove!
- Gradually add those dry ingredients to your wet ingredients. Mix until they're just combined. Overmixing can make cookies tough, and we're aiming for tender and chewy here!
- Now for the fun part! Roll your dough into 1-inch balls. I like to use a small cookie scoop for this, as it makes them all nice and uniform.
- Place the granulated sugar in a shallow bowl and roll each dough ball in it until it's nicely coated. This isn't just for looks; it creates a lovely crunchy exterior.
- Arrange your sugar-coated balls on a baking sheet that you've lined with parchment paper. Parchment paper is your best friend for easy cleanup and preventing sticking. Give them about 2 inches of space so they have room to spread their cookie wings.
- Pop them into a preheated oven at 350°F (175°C). You'll want to bake them for about 10-12 minutes. Keep an eye on them – you're looking for the edges to be set and just lightly browned. They might look a little soft in the center, but they'll firm up as they cool.
- Let the cookies hang out on the baking sheet for a few minutes. This is important because they're still a bit delicate right out of the oven. Then, gently transfer them to a wire rack to cool completely. This is the hardest part – waiting!
Notes
Store completely cooled cookies in an airtight container at room temperature for up to 4-5 days. They tend to get chewier and more flavorful after a day or two.