Granny Molasses Cookies
Transport yourself to the warmth of a nostalgic kitchen with these Granny Molasses Cookies—soft, chewy, and rich with comforting spices. Made with dark molasses, a blend of cinnamon, ginger, and cloves, and rolled in sugar for a delicate crunch, these cookies strike the perfect balance between sweetness and spice. The dough is quick to prepare, requires just a short chilling time, and yields beautifully crackled cookies that stay irresistibly tender. Perfect for holiday gatherings or pairing with a warm cup of tea, this classic recipe comes together in under an hour and delivers timeless flavor in every bite.
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 200 grams granulated sugar
- 100 grams dark brown sugar
- 120 milliliters molasses
- 1 unit large egg
- 420 grams all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoon ground cloves
- 0.5 teaspoon salt
- 50 grams granulated sugar (for rolling)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
Add the molasses and the egg to the creamed mixture. Beat until fully combined.
In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms. Do not overmix.
Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes. This makes it easier to handle.
Pour the rolling sugar (50 grams) into a small bowl.
Once chilled, scoop tablespoon-sized portions of dough and roll them into balls using your hands.
Roll each ball in the sugar to coat thoroughly, then place them on the baking sheets, spaced about 5 cm (2 inches) apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the tops have cracked slightly. Avoid overbaking to ensure soft cookies.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy or store in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
4660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.0 g | 199% | |
| Saturated Fat | 87.3 g | 436% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 562 mg | 187% | |
| Sodium | 2712 mg | 118% | |
| Total Carbohydrate | 794.2 g | 289% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 469.7 g | ||
| Protein | 51.1 g | 102% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 572 mg | 44% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 3088 mg | 66% | |
*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.
