Soft Baked Molasses Cookies
Sink your teeth into these irresistibly *Soft Baked Molasses Cookies*, a treat that blends old-fashioned comfort with rich, spiced flavor. Infused with warm ginger, cinnamon, and cloves, and sweetened with dark molasses and brown sugar, these cookies are delightfully soft and chewy with just the right amount of holiday spice. Rolled in granulated sugar for a subtly crisp exterior, they bake to perfection in under 10 minutes, making them a quick and satisfying addition to any dessert table. Whether you're baking for a cozy winter gathering or simply craving a classic cookie with a nostalgic twist, these molasses cookies will leave everyone reaching for more. Perfect for cookie swaps, holiday baking, or a weeknight indulgence, these timeless treats guarantee pure joy in every bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 170 grams unsalted butter
- 200 grams brown sugar
- 120 ml molasses
- 1 large egg
- 300 grams all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cloves
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 50 grams granulated sugar (for rolling)
Instructions
Preheat your oven to 175°C (350°F). Line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the softened butter and brown sugar using a hand mixer or stand mixer until smooth and creamy, about 2 minutes.
Add the molasses and egg to the bowl. Mix until fully combined, scraping down the sides of the bowl as needed.
In a separate bowl, whisk together the all-purpose flour, ground ginger, cinnamon, ground cloves, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft, slightly sticky dough forms.
Place the granulated sugar in a small bowl. Scoop tablespoon-sized portions of dough, roll them into balls with your hands, and coat each ball in the granulated sugar.
Arrange the dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the cookies appear slightly underbaked in the center. Do not overbake to maintain softness.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
3582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.2 g | 191% | |
| Saturated Fat | 85.5 g | 428% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 2589 mg | 113% | |
| Total Carbohydrate | 551.3 g | 200% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 316.1 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 612 mg | 47% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 3030 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.
