Recipe courtesy of Katie Lee Biegel
Classic Molasses Cookies
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- Level: Easy
- Total: 1 hr 35 min (includes chilling time)
- Active: 20 min
- Yield: 6-8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 427
- Total Fat
- 18 g
- Saturated Fat
- 11 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 1 g
- Sugar
- 35 g
- Protein
- 5 g
- Cholesterol
- 69 mg
- Sodium
- 339 mg
Molasses is a retro ingredient I love to use. The sweet syrup and warm spices in these soft and chewy cookies add up to baked perfection.
- Level: Easy
- Total: 1 hr 35 min (includes chilling time)
- Active: 20 min
- Yield: 6-8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 427
- Total Fat
- 18 g
- Saturated Fat
- 11 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 1 g
- Sugar
- 35 g
- Protein
- 5 g
- Cholesterol
- 69 mg
- Sodium
- 339 mg
Ingredients
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Directions
- Using an electric mixer, mix the butter and brown sugar on medium speed until fluffy, about 5 minutes. Add the egg, molasses and vanilla. Beat until incorporated.
- In a medium bowl, sift the flour, baking soda, cinnamon, ginger and cloves. Add the salt. Add the dry ingredients to the butter mixture and mix until just combined. Transfer to the refrigerator for at least 1 hour or up to 72 hours.
- Preheat the oven to 350 degrees F.
- Line a baking sheet with parchment paper. Use an ice cream scoop to scoop out dough. Roll into balls, then use the palm of your hand to lightly flatten each cookie. Bake until golden brown, 10 to 12 minutes. Transfer to a wire cooling rack. Enjoy!
