Grandma Georgias Molasses Cookies
Indulge in the warm, nostalgic flavors of **Grandma Georgia’s Molasses Cookies**, a timeless treat bursting with old-fashioned charm. These soft and chewy cookies are infused with the bold richness of molasses and a medley of cozy spices, including cinnamon, ginger, and cloves, making them the perfect dessert for the holidays or any time of year. Coated in a delicate layer of granulated sugar, each cookie bakes to golden perfection with a beautifully cracked surface that hints at its tender texture. With just 20 minutes of prep time, this easy recipe yields a batch of 30 irresistibly spiced cookies that are ideal for sharing with loved ones. Pair these classic molasses cookies with a warm cup of tea or coffee, or serve as a delightful addition to your festive cookie tray.
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Recipe Information
Ingredients
- 0.75 cup Unsalted butter, softened
- 1 cup Brown sugar, packed
- 0.5 cup Molasses
- 1 large Egg
- 2.25 cups All-purpose flour
- 2 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoon Ground cloves
- 0.25 teaspoon Salt
- 0.25 cup Granulated sugar (for rolling)
Instructions
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy, about 2-3 minutes using a hand or stand mixer.
Add the molasses and egg to the creamed mixture and beat until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, ginger, cloves, and salt until well combined.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft, sticky dough forms. Avoid overmixing.
Scoop out tablespoon-sized portions of dough and roll them into balls. Place the granulated sugar in a shallow dish and roll each dough ball in the sugar to coat it evenly.
Arrange the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake each batch in the preheated oven for 8-10 minutes, or until the edges are set and the tops have cracked slightly. Avoid overbaking to keep the cookies soft and chewy.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 1 week, or freeze for longer storage.
Nutrition Facts
Calories |
3789 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.8 g | 198% | |
| Saturated Fat | 93.7 g | 469% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 607 mg | 202% | |
| Sodium | 3366 mg | 146% | |
| Total Carbohydrate | 576.4 g | 210% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 364.5 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 629 mg | 48% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 3029 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
