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

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.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
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
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

This recipe is featured in:

12 Days of Cookies