Soft Chewy Molasses Cookies
Soft, spiced, and irresistibly chewy, these Soft Chewy Molasses Cookies bring a nostalgic warmth to your kitchen. Perfectly balanced with the rich depth of molasses, the sweetness of dark brown sugar, and the cozy flavors of ginger, cinnamon, and cloves, these cookies deliver everything you love about classic holiday baking in every bite. Rolled in a sparkling coat of granulated sugar before baking, they have a delightful crackled exterior that gives way to a tender, melt-in-your-mouth center. Ready in just 25 minutes, this easy-to-follow recipe is ideal for casual baking days or festive occasions. Serve these comforting treats with a cup of tea or coffee, and watch them disappear! Whether you're hosting a holiday gathering or simply indulging at home, these molasses cookies are sure to become a family favorite.
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Recipe Information
Ingredients
- 0.75 cup Unsalted butter
- 1 cup Granulated sugar
- 0.5 cup Dark brown sugar
- 0.5 cup Molasses
- 1 unit Large egg
- 2 teaspoons Vanilla extract
- 3 cups All-purpose flour
- 2 teaspoons Baking soda
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground cloves
- 0.5 teaspoon Salt
- 0.5 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, beat the unsalted butter, granulated sugar, and dark brown sugar together until light and fluffy, about 2-3 minutes using a hand or stand mixer.
Add the molasses, egg, and vanilla extract to the bowl and mix until smooth and well combined.
In a separate mixing bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
Scoop the dough using a tablespoon or cookie scoop and roll each portion into a ball between your palms.
Roll each ball in the reserved granulated sugar to coat completely.
Place the sugar-coated 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 but the centers are still soft.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy! Store leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
2725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.7 g | 11% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 3870 mg | 168% | |
| Total Carbohydrate | 616.4 g | 224% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 337.0 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 535 mg | 41% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 2994 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.
