Molasses Spice Cookies
Sink your teeth into the warm, spiced comfort of Molasses Spice Cookies, a classic treat perfect for cozy afternoons and holiday gatherings. Infused with the rich, earthy sweetness of molasses and a medley of aromatic spices like cinnamon, ginger, and cloves, these cookies strike the perfect balance of soft chewiness and delicate crisp edges. Rolling each dough ball in sugar gives them a sparkling finish and a subtle crunch that enhances every bite. With a quick prep time of just 15 minutes and an irresistible crackly top, this easy-to-make recipe is ideal for bake sales, gift-giving, or simply satisfying your cookie cravings. These molasses spice cookies are timeless, flavorful, and sure to become a favorite in your baking repertoire!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 115 grams Unsalted butter
- 200 grams Granulated sugar
- 80 milliliters Molasses
- 1 Large egg
- 240 grams All-purpose flour
- 1 teaspoon 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 the oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the molasses and the egg to the butter mixture, and beat until fully incorporated.
In a separate mixing bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Scoop the dough into 1-tablespoon-sized portions and roll each portion into a ball.
Roll each dough ball in the extra granulated sugar until fully coated.
Place the sugar-coated dough balls about 5 cm (2 inches) apart on the prepared baking sheets to allow space for spreading.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set and the tops start to slightly crackle. Take care not to overbake—they should remain soft inside.
Remove the cookies from the oven and let them cool on the baking sheet for 2 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.
Nutrition Facts
Calories |
3068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.0 g | 136% | |
| Saturated Fat | 59.5 g | 298% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 2574 mg | 112% | |
| Total Carbohydrate | 518.3 g | 188% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 331.9 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 342 mg | 26% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1960 mg | 42% | |
*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.
