Molasses Cookies
Delightfully chewy molasses cookies infused with ginger, cinnamon, and spices, perfect for any occasion.
Ingredients
Base Ingredients
- 1 cup salted butter (room temperature)
- 3/4 cup brown sugar (packed)
- 1/3 cup dark molasses
- 1 large egg (room temperature)
- 2 teaspoons pure vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
Rolling Ingredients
- 1/2 cup granulated sugar (for rolling)
Instructions
Preparation
- Ensure the butter and egg are at room temperature.
- Beat the butter in a large mixing bowl until creamy.
- Mix in the brown sugar until the mixture is light and fluffy.
- Incorporate the dark molasses, egg, and vanilla extract into the mixture.
Combining Ingredients
- In a separate bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Chilling and Baking
- Cover the dough with plastic wrap and refrigerate for at least one hour.
- Preheat your oven to 350°F (180°C) and line baking sheets with parchment paper.
- Scoop portions of dough, roll into balls, and coat with granulated sugar.
- Bake the cookies for 10-12 minutes until they crack slightly on top.
Cooling
- Let the cookies cool on the baking sheet for a few minutes before transferring to wire racks.
- Optionally, sprinkle additional sugar on top of cooled cookies for a shine.
Notes
Store cookies in an airtight container at room temperature for up to a week. Chilling the dough is crucial for texture.