Description
These soft molasses cookies have crisp edges and chewy centers, making them the perfect holiday treat! Made with simple pantry ingredients and no chilling required, they’re an easy and delicious addition to your cookie collection.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 3/4 tsp salt
- 1/2 tsp ground cloves
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg, room temperature
- 1/4 cup molasses
- Coarse sugar, for rolling
Instructions
-
Preheat & Prep:
- Preheat the oven to 350°F (175°C).
- Line two baking sheets with parchment paper or silicone mats.
-
Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, salt, and cloves.
-
Make the Dough:
- In a stand mixer or with a hand mixer, cream together butter and sugar until light and fluffy.
- Add the egg and molasses, mixing until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated.
-
Shape & Coat:
- Scoop 1 heaping tablespoon of dough and roll into balls.
- Roll each ball in coarse sugar and place on the prepared baking sheets, leaving 2 inches of space between them.
-
Bake & Cool:
- Bake for 8–10 minutes, until the edges are set and the tops crack.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Storage: Store cookies in an airtight container for up to 5 days.
- Freezing: Freeze baked cookies for up to 3 months or freeze unbaked dough balls and bake fresh when needed.
- Flavor Tip: For extra spice, increase cinnamon or ginger slightly.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 12g
- Sodium: 105mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg