Easy Molasses Cookies
Molasses Cookies are a classic for a reason - it's delicious! The cookies are soft and chewy, with a perfect balance of spices and sweetness. Plus, they're easy to make so you can enjoy them anytime, not just on Holidays.
[gtranslate]
Tools
Ingredients
- 282 g (2 and ¼ cups) of all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1-½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon kosher salt
- 1-½ sticks (¾ cup) unsalted butter , softened to room temperature
- 1 cup light brown sugar
- ⅓ cup Grandma's Molasses, Unsulphured
- 1 large egg , at room temperature
- 1 teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
To Roll:
- ¼ cup granulated sugar for rolling
Instructions
- In a large bowl, sift together the flour, baking soda, ginger, ground cinnamon, cloves, allspice, and nutmeg. Set aside
- In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, cream the butter and both sugars together on high speed until fully incorporated, about 4 minutes. Add the egg and continue to beat until well incorporated. Add the molasses and vanilla and continue to beat until fully incorporated. Scrape down the sides and bottom of the bowl as needed.
- Add the dry ingredients to the wet ingredients and mix on low speed until incorporated, occasionally pausing to scrape the bottom and sides of the bowl to integrate the mixture thoroughly.
- Transfer the cookie dough into a medium bowl, cover it tightly, and chill in the refrigerator overnight or for up to three days. If chilling for 3+ hours, make sure you let the cookie dough sit at room temperature for at least 30 minutes before rolling into balls; the cookie dough will be very stiff after being in the fridge that long.
- Preheat the oven to 350 °F. Line two baking sheets with parchment paper and prepare a shallow bowl of granulated sugar; set aside.
- When the dough is soft enough to handle, use a 1-inch cookie scoop to roll each ball in sugar and press down with your palm to flatten the ball, then space the cookies 2 inches apart on the baking sheets.
- Bake until the cookies start to crinkle on top but are still soft in the middle, about 10–12 minutes. Rotate the sheets halfway through to ensure the cookies are baked evenly; let the cookies cool on the baking sheets for 15 minutes, then transfer them to a wire rack to cool completely. Serve the freshly baked cookies immediately or store them in an airtight container at room temperature for up to three days.
Notes
How to Store
Wait until they cooled completely, then transfer them to an airtight container. The cookies will be kept in the refrigerator for up to a week at room temperature or up to two weeks. You can freeze the cookies for up to three months in an airtight container or freezer bag. To thaw, remove the cookies from the freezer and let them come to room temperature before serving.
Molasses Cookies tend to become softer as they sit, so if you prefer a crunchy texture, you can place them in a preheated 350°F (175°C) oven for a few minutes before serving to crisp them up. Then, enjoy your Molasses Cookies with a glass of milk or a cup of tea for a delicious snack anytime!
Make-Ahead
Molasses Cookies can be made ahead of time, making them a convenient and tasty option for busy days or when you're entertaining guests. You can prepare the dough in advance and store it in the refrigerator for up to two days or in the freezer for up to three months. To freeze the dough, form it into balls and place them on a baking sheet lined with parchment paper. Freeze the dough balls until solid, then transfer them to a freezer bag or container.
When you're ready to bake, roll the dough balls in granulated sugar and bake them according to the recipe instructions, adding a minute or two to the baking time if necessary. You can also bake the cookies in advance and store them in an airtight container at room temperature or in the refrigerator for up to a week. So whether you're hosting a holiday party or need a quick and easy snack, Molasses Cookies are a great make-ahead option.
How to Freeze
Molasses Cookies freeze well for up to 2 months. Allow the cookies to cool completely before layering them between sheets of parchment paper in a freezer-safe container for up to 2 months: Thaw in the refrigerator or at room temperature. You can also freeze the cookie dough before rolling it out. Prepare the dough, drop the cookie dough in heaping tablespoons onto a sheet pan, let it set in the freezer until solid, then place it in a freezer bag and press out as much air as possible. Bake directly from frozen, as directed in the recipe, but add 1 to 2 extra minutes to the baking time.
Notes:
- Molasses cookies can be kept airtight at room temperature for up to 5 days.
Nutrition Facts
Easy Molasses Cookies
Amount per Serving
Calories
90
% Daily Value*
Fat
0.4
g
1
%
Saturated Fat
0.1
g
1
%
Trans Fat
0.001
g
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.1
g
Cholesterol
8
mg
3
%
Sodium
132
mg
6
%
Potassium
123
mg
4
%
Carbohydrates
20
g
7
%
Fiber
0.4
g
2
%
Sugar
11
g
12
%
Protein
1
g
2
%
Vitamin A
12
IU
0
%
Vitamin C
0.01
mg
0
%
Calcium
21
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Did you Like the Recipe?We would appreciate it if you could rate it. Also, make sure to check out our Youtube Channel for more great recipes. Please share it on social media and tag us so we can see your delicious creations. Thank you!