Soft and chewy Molasses Cookie are loaded with spice and rich molasses flavor. Easy to bake up anytime you have a craving for pure nostalgia.
Prep Time15 minutesmins
Cook Time12 minutesmins
Total Time27 minutesmins
Course: Dessert
Cuisine: American
Keyword: Ginger Cookie, Molasses Cookie
Servings: 36
Calories: 89kcal
Author: Kellie
Cost: $8
Equipment
1 mixer
1 large bowl
1 small bowl
1 cookie sheet
silicone baking mat
Ingredients
2cupsflour
1teaspoonground cinnamon
1/2teaspoonground cloves
1/2teaspoonground ginger
2teaspoonsbaking soda
1/2teaspoonsalt
3/4cupbutterroom temperature
1cupsugarplus extra for rolling
1/4cupmolasses
1egg
1/4cupfinely chopped candied gingeroptional
Instructions
In a large bowl, whisk together the flour, cinnamon, cloves, ginger, baking soda and salt. Set aside.
In a medium bowl, or the bowl of a stand mixer, beat together the butter and sugar until fluffy and creamy.
Add in the molasses and egg, continuing to beat until blended.
Switch the mixer to low and slowly add in the dry ingredients until just combined. Fold in the candied ginger, if using.
Cover the bowl with a towel or plastic wrap and refrigerate for 1-2 hours.
Preheat the oven to 375˚F.
Line a baking sheet with parchment or a silicone baking mat. Add the turbinado sugar to a small bowl. Set aside.
Using a spoon or cookie scoop, roll 1 tablespoon of the dough into a ball and roll in the sugar. Place the cookie dough on the baking sheet approximately 2 inches apart.
Bake the cookies for 8-10 minutes.
Remove from the oven and cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Store in an airtight container for up to 7 days at room temperature.
Notes
Dough can be made up to 3 days in advance and refrigerated in an airtight container.