Description
These classic Molasses Cookies boast a perfect blend of warm spices and rich molasses, yielding soft, chewy cookies with a slightly crisp sugar-coated exterior. Ideal for cozy afternoons or festive occasions, these cookies deliver a comforting homemade treat that’s easy to prepare and delightful to share.
Ingredients
Dry Ingredients
- 2⅓ cups all-purpose flour
- 2 tsp baking soda
- ¼ tsp salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground allspice
- ¼ tsp ground cloves
- ⅛ tsp freshly ground black pepper
Wet Ingredients
- ¾ cup (1½ sticks) unsalted butter, at room temperature
- ¼ cup plus 2 Tbsp granulated sugar
- ¼ cup plus 2 Tbsp packed light brown sugar
- 1 egg
- ⅓ cup unsulphured molasses, such as Grandma’s Original
For Coating
- ½ cup raw sugar (also called turbinado or demerara sugar), for rolling cookies
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground ginger, ground cinnamon, ground allspice, ground cloves, and freshly ground black pepper until well combined.
- Cream Butter and Sugars: In the bowl of an electric mixer fitted with the paddle attachment, beat the unsalted butter with the granulated and light brown sugars on medium speed until the mixture is light and fluffy, about 2 minutes. Then, beat in the egg and unsulphured molasses until fully incorporated.
- Combine Dough: Gradually add the dry flour-spice mixture into the wet ingredients while mixing at low speed, until just combined. Avoid overmixing to preserve the cookie’s tender texture. Cover and chill the dough in the refrigerator until firm, for a few hours or overnight.
- Preheat Oven and Prepare Baking Sheets: Meanwhile, preheat the oven to 350°F (175°C) and position two racks in the upper and lower thirds of the oven. Line two 13 x 18 inch baking sheets with parchment paper to prevent sticking and ensure even baking.
- Shape and Sugar Coat Cookies: Once the dough is firm, scoop heaping tablespoons and roll them into balls. Roll each dough ball generously in raw turbinado sugar for a delightful sugary crust. Arrange the sugar-coated balls about 2½ inches apart on the prepared baking sheets to allow spreading during baking.
- Bake the Cookies: Place the baking sheets in the oven and bake the cookies for 9 to 10 minutes. Halfway through baking, rotate the sheets from top to bottom and front to back to promote even cooking. The cookies should be puffed and set when done.
- Cool and Store: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Store cooled cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
- Freezing Instructions: To freeze cookie dough, roll it into balls and freeze them on a baking sheet until firm. Then transfer the balls to a sealable bag, pressing out excess air. Bake dough balls directly from the freezer, adding 1 to 2 minutes to baking time. For freezing baked cookies, cool completely and layer with parchment or foil in an airtight container. Thaw at room temperature before serving.
Notes
- Chilling the dough before baking helps develop flavor and keeps cookies from spreading too thin.
- Use raw sugar for rolling to add a satisfying crunch and sparkle to the cookie surfaces.
- Rotate baking trays midway during baking to ensure even browning and consistent texture.
- Cookies are best enjoyed fresh but can be frozen either as dough or baked cookies for convenient future treats.
- For softer cookies, slightly reduce baking time; for crispier edges, bake a minute or two longer.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
