Soft Molasses Spice Cookies
These Soft Molasses Spice Cookies are warm, chewy, and packed with spices, making them perfect for the fall season or holiday gatherings. The delightful blend of molasses, ginger, cinnamon, and cloves creates the perfect balance of sweetness and warmth.
Equipment
- 1 mixing bowls
- 1 electric mixer optional
- 1 measuring cups
- 1 measuring spoons
- 1 baking sheet
- 1 parchment paper optional
- 1 cooling rack
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- 1 cup unsulfured molasses
- 1 large egg
- 2 teaspoons vanilla extract
- ½ cup granulated sugar for rolling
Instructions
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper if desired.
- In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves until well combined. Set aside.
- In a large mixing bowl, use an electric mixer or a wooden spoon to cream the softened butter and brown sugar together until light and fluffy (about 2-3 minutes).
- Add the molasses, egg, and vanilla extract to the butter mixture, mixing until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
- Use a tablespoon to scoop out cookie dough, roll them into balls, and then roll each ball in granulated sugar.
- Place the dough balls about 2 inches apart on the prepared baking sheets.
- Bake in the preheated oven for 8-10 minutes, or until the edges are set and the tops are crackled. The centers will look slightly underbaked.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Notes
For extra flavor, consider adding chopped walnuts or pecans to the dough.
Store cookies in an airtight container at room temperature for up to one week.
These cookies also freeze well; just place them in a freezer-safe bag for up to three months.