New England Molasses Cookies
Soft, spiced, and irresistibly chewy, New England Molasses Cookies are a timeless treat that will transport your taste buds straight to a cozy New England kitchen. Bursting with warm flavors of molasses, cinnamon, ginger, and cloves, these cookies embody the comforting essence of fall and winter desserts. A sugar-coated exterior creates a delightful crackled appearance and just the right amount of sweetness in every bite. With a quick 15-minute prep time and a perfectly soft texture thanks to a careful baking technique, these cookies are ideal for holiday gatherings, afternoon tea, or simply satisfying your craving for a nostalgic homemade treat. Easy to make and freezer-friendly, New England Molasses Cookies are a must-try seasonal classic that captures the magic of old-fashioned baking.
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Recipe Information
Ingredients
- 0.75 cup Unsalted butter
- 1 cup Granulated sugar
- 0.5 cup Molasses
- 1 unit 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
- 0.5 teaspoon Salt
- 0.25 cup Granulated sugar (for rolling)
Instructions
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream the butter and granulated sugar together using a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the molasses and egg to the butter mixture and beat until well 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 until just incorporated. Be careful not to overmix.
Scoop the dough by tablespoon-sized portions and roll into balls with your hands.
Roll each ball in the additional granulated sugar until fully coated.
Place the sugared dough balls about 2 inches apart on the prepared baking sheets.
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the tops begin to crackle. Be careful not to overbake; the cookies should remain soft.
Allow the cookies to 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 a week, or freeze for longer storage.
Nutrition Facts
Calories |
160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.3 g | 8% | |
| Saturated Fat | 3.9 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 152 mg | 7% | |
| Total Carbohydrate | 24.5 g | 9% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 15.5 g | ||
| Protein | 1.5 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 19 mg | 1% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 113 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.
