Molasses Cookie Recipe
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.
Servings: 36
Cost: $8
Equipment
- 1 mixer
- 1 large bowl
- 1 small bowl
- 1 cookie sheet
- silicone baking mat
Ingredients
- 2 cups flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 3/4 cup butter room temperature
- 1 cup sugar plus extra for rolling
- 1/4 cup molasses
- 1 egg
- 1/4 cup finely chopped candied ginger optional
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.
Nutrition
Calories: 89kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 126mg | Potassium: 45mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 125IU | Vitamin C: 0.003mg | Calcium: 8mg | Iron: 0.5mg