Molasses Drops
Soft and chewy with a perfectly spiced aroma, Molasses Drops are the ultimate treat for cookie lovers seeking a nostalgic and flavorful experience. These delightful cookies are infused with warm spices like cinnamon, ginger, and cloves, beautifully balanced by the rich, caramel-like sweetness of molasses. Every bite captures the essence of cozy baking, with a tender texture that stays irresistibly moist. Perfectly golden with signature crackled tops, they’re quick to make, baking in just 12 minutes, and a surefire hit for any gathering or afternoon coffee break. With simple pantry ingredients and an easy-to-follow process, this recipe brings timeless charm to your dessert table. Make a batch and savor the essence of homemade comfort!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 1.5 teaspoons Ground cinnamon
- 1 teaspoon Ground ginger
- 0.25 teaspoon Ground cloves
- 0.5 teaspoon Salt
- 0.75 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 0.5 cup Dark brown sugar
- 0.5 cup Molasses
- 1 unit Large egg
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium-sized mixing bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
In a large mixing bowl, using a hand mixer or stand mixer with a paddle attachment, cream together the softened butter, granulated sugar, and dark brown sugar until light and fluffy, about 2-3 minutes.
Add the molasses, egg, and vanilla extract to the butter mixture. Beat until well combined, scraping down the sides of the bowl as needed.
Gradually incorporate the dry ingredients into the wet ingredients, mixing on low speed until just combined. Do not overmix.
Using a tablespoon or small cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them at least 2 inches apart to allow for spreading.
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops appear slightly cracked. The cookies will appear soft in the center, which is normal—they will firm up as they cool.
Remove the baking sheets from the oven and let the cookies cool for about 5 minutes before transferring them to a wire rack to cool completely.
Store the cooled cookies in an airtight container at room temperature for up to one week. Enjoy!
Nutrition Facts
Calories |
138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.0 g | 6% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 80 mg | 3% | |
| Total Carbohydrate | 22.0 g | 8% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 13.9 g | ||
| Protein | 1.3 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 19 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 96 mg | 2% | |
*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.
