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Molasses Cookies Recipe

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  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 2 dozen cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These classic Molasses Cookies are soft, chewy, and bursting with warm spices like ginger, cinnamon, and cloves. Sweetened with rich molasses and topped with crunchy coarse sugar, they offer the perfect balance of sweet and spicy flavors. Ideal for holiday baking or a cozy treat year-round, these cookies are easy to make and yield about two dozen deliciously satisfying delights.

Ingredients

Wet Ingredients

  • 1-1/2 cups butter, softened
  • 2 cups sugar
  • 2 large eggs, room temperature
  • 1/2 cup molasses

Dry Ingredients

  • 4-1/2 cups all-purpose flour
  • 4 teaspoons ground ginger
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1/4 teaspoon salt

Add-ins and Toppings

  • 1/4 cup chopped pecans (optional)
  • 3/4 cup coarse sugar (for rolling)

Instructions

  1. Cream the butter and sugar: Preheat your oven to 350°F (175°C). In a large bowl, place the softened butter and granulated sugar. Beat them together using a hand mixer or stand mixer until the mixture becomes light, fluffy, and pale in color. This step is key for a soft texture.
  2. Add the eggs and molasses: Incorporate the eggs one at a time, beating well after each addition. Then pour in the molasses and mix until all wet ingredients are thoroughly combined, creating a smooth mixture.
  3. Combine the dry ingredients: In a separate bowl, whisk together the all-purpose flour, ground ginger, baking soda, ground cinnamon, ground cloves, and salt. Gradually add this dry mixture into the wet ingredients, mixing gently until just combined. Avoid over-mixing to keep the cookies tender.
  4. Fold in the pecans (optional): If you’re using chopped pecans, gently fold them into the dough now to distribute evenly.
  5. Scoop the dough: Using a large cookie scoop or by hand, form two-inch balls of dough. Roll each ball in the coarse sugar to coat the surface, adding a nice crunch and sparkle to the cookies.
  6. Arrange on baking sheets: Place the sugar-coated dough balls on ungreased baking sheets, spacing them about 2-1/2 inches apart to allow for spreading during baking.
  7. Bake the cookies: Bake in the preheated oven for 13 to 15 minutes. The cookies should have crinkled tops and be slightly firm at the edges when done.
  8. Cool completely: Remove the cookies from the oven and transfer them to a wire rack. Allow them to cool completely to let their flavors develop and texture set before serving.

Notes

  • You can omit pecans for a nut-free version or substitute with walnuts or almonds.
  • Make sure the butter is softened, not melted, to achieve the right dough consistency.
  • If you prefer softer cookies, reduce baking time slightly; for crispier cookies, extend the baking time by a minute or two.
  • Storing cookies in an airtight container at room temperature keeps them fresh for up to one week.
  • For added flavor, try sprinkling a pinch of sea salt on top before baking.

Find it online: https://suerecipe.com/molasses-cookies-recipe/