Molasses Cookies

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
36 cookies
Level:
Easy

Ingredients
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • Pinch kosher salt
  • 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
  • 1 cup brown sugar
  • 1 large egg
  • 3/4 cup molasses
  • Turbinado sugar, for coating
Directions
Watch how to make this recipe

Preheat the oven to 350 degrees F.

In a medium bowl, combine the flour, baking soda, cinnamon, ginger, cloves and salt and set aside.

In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and brown sugar until light and fluffy. Beat in the egg and then the molasses. In thirds, gently mix in the flour mixture until just combined.

Using an ice cream scoop, scoop out the cookie dough into 1-inch balls onto a sheet tray covered with turbinado sugar. Gently toss the dough balls in the sugar, covering them completely. Place the sugar-coated dough balls on another sheet tray and gently squish a little.

Bake for 9 to 10 minutes. Remove the cookies to a rack to cool. Store in an airtight container for up to 2 weeks.


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4.6 23
These are tasty cookies; however, I chilled the dough overnight before baking the full batch of cookie dough as it came out very gooey and needed to be chilled well before handling, rolling in sugar and baking. item not reviewed by moderator and published
I licked my fingers and thought, "If the cookies taste as good as the dough, these are a winner!". And they do. I found them very easy to make, and they came out just like the picture. I may do another batch to not give away! item not reviewed by moderator and published
Yumm I increased the ginger and lowered the cinnamon, perfect crisp and chewy! item not reviewed by moderator and published
ALWAYS AMAZING!!! This year I started the December baking weekends with this cookie and the first plate was almost gone before the second batch came out of the oven. item not reviewed by moderator and published
I cut this batch in half when I made these. They got really hard a day or so after baking. Flavor is good, but why so hard? item not reviewed by moderator and published
These are ROCKING GOOD molasses cookies! I read in one review that they weren't "gingery" enough and I'm wondering if they used stale ginger? The spices and amount of molasses in them are just right! I made a double-batch and made ice cream sandwiches with 12 of the larger cookies (making 6 ice cream sandwiches total) with homemade pumpkin ice cream and wow, wOW, WOW.. :-O They freeze into ice cream sandwiches perfectly! With or without yummy ice cream though, these molasses cookies are stellar. Thank you Chef Anne!! item not reviewed by moderator and published
Made "golf ball" size balls, increased cooking time to 15 min on second run. Came out fantastic. item not reviewed by moderator and published
These cookies are definitely Rock Stars. Easy preparation, baked perfectly, kept their chewy quality and tasted awesome. Anne, you totally rock! I had leftover ginger sugar (droppings from making candied ginger) and used that along with the sugar to roll them in and that kicked the texture and flavor up even more. These are my regular molasses cookies from now on. item not reviewed by moderator and published
AMAZING!!! These are the best Molasses Cookies I've ever tried! I added some chopped crystallized ginger to the top of them for another layer of flavor since I was not making the ginger ice-cream. Well done Anne! item not reviewed by moderator and published
Delicious! This recipe is going on my recipe card. Did not have turbinado sugar so I dipped them in brown sugar before baking. Perfect balance of spice. These will be on my cookie tray for Christmas! item not reviewed by moderator and published
These cookies past the taste test of my teenage grandson he is a very picky eater. I didn't think he would like them, big surprise! he loved them. I also took them to a meeting and they were a hit looks like they're a keeper. They are the right size and the taste is very balanced I wondered after all of the spice if there would be too much but not at all they are delicious. These cookies will go into my favorites cookie file for this winters baking. item not reviewed by moderator and published
These are *AMAZING*. I made them for Memorial Day, and my father couldn't get enough of them. Love the texture (chewy and soft on the inside with a nice crunch from the turbinado sugar on the outside. Not too sweet. Love the addition of the cloves. And paired with the ginger ice cream? Shut up!! An out-of-this-world combo!!! Anne, this recipe is a keeper. I'll make these and the ice cream (also crazy good!! again for sure!!! Not sure why a previous reviewer thought the recipe calls for too much molasses. I found everything to be right on the money. item not reviewed by moderator and published
This recipe was merely ok. Truthfully, I am a little disappointed that they are not very ginger-y. Granted, they are molasses cookies not ginger cookies, but still ;- Idk, I guess I was just expecting something a little different. These are perfectly good cookies; easy to prepare for, assemble, and bake. The recipe produces a chewy cookie with a nice mouth-feel. During the preparation of the dough, I added about a tablespoon of freshly grated ginger hoping that this would kick it up a notch. I also garnished the cookie with a small piece of candied ginger for the extra kick. item not reviewed by moderator and published
Anne Burrell never fails to share yummy and easy recipes. I've made these a few times and they come out perfectly everytime. They are great for the fall/winter holiday season to make for gifts or for guests since the ginger, cloves and molasses make the house smell warm and cozy. A friend of mine begged me for the recipe when I saw her at a wedding today. She just adored them! My recipe file is marked with my favorite Anne Burrell recipes, this being one and her Bolognese sauce is my other all-time favorite! item not reviewed by moderator and published
There is something VERY wrong with this recipe. 3/4 cup molasses is WAY too much. I ended up with a gooey mess. I added another 1/2 cup flour but even that didn't help much. So disappointed. And they are VERY sweet as well. Probably because it should have been 1/4 not 3/4 cup molasses. item not reviewed by moderator and published
OMG these were OUTRAGEOUSLY DELICIOUS!! Not too chewy, not too crispy. Had all the flavors of fall, well minus the pumpkin and nutmeg. This is easy, inexpensive and oh so delicious. I can't wait to bring them up to my parents when we visit them tomorrow! My dad loves these fall types of spices! Thanks Anne! item not reviewed by moderator and published
Very tasty. item not reviewed by moderator and published
These cookies were so great. I shared them with my family and I was asked to fix them so many times it was crazy...lol. It had my home smelling wonderful. Thank you Ann for this recipe. item not reviewed by moderator and published
Oh my, these are fantastic. And my house smells like all sorts of awesome from cooking them. I love how the turbinado gives the cookie a slightly crunchy exterior while the inside is super moist and chewy. Thank you, Anne, for making my cookie jar amazing. :D item not reviewed by moderator and published
Excellent molasses cookie rescipe! Soft, chewy and full of flavor. My neighbors can't rave enough. I will definitely make these again for holiday gift giving. item not reviewed by moderator and published
Fun to make and really good! Thanks Anne item not reviewed by moderator and published
So much great flavor! Not sugary sweet, nice blend of spices that aren't overpowering but definitely wake up the taste buds. I wish we had an ice cream maker to put these with the ginger ice cream, I think the flavors would go really well. For now I'll make sure that next time we make them I at least have some vanilla in the house : item not reviewed by moderator and published
These cookies were killer! They reminded me of the Holidays. They were spicy because of the ginger and cloves and they had an interesting flavor because of the molasses. I made these along with the ginger ice cream and both of them put together made a phenomenal dessert item not reviewed by moderator and published
I do agree me and my dad love these. item not reviewed by moderator and published
if you take them out at the lowest bake time and let them cool before you touch them (SUPER HARD TO DO) should really help with the texture. item not reviewed by moderator and published
You can add a slice of bread to the container your cookies are in and will make them soft again. I don't know why this works but my wife showed me this trick and it works every time to soften the cookies up again. item not reviewed by moderator and published
Unlike other types of cooking, baking is very scientific. When you change the recipe (even when you double or cut in half) you change the outcome. Don't ask me why...it just does. item not reviewed by moderator and published
I haven't tried these yet, but can't wait to! Did you find the 3/4 cup of molasses too much, as another reader did? Thanks for your input! item not reviewed by moderator and published

This recipe is featured in:

12 Days of Cookies