Soft Molasses Spice Cookies
Soft, chewy, and packed with warm holiday flavors, these Soft Molasses Spice Cookies are the perfect treat for any time of year! Infused with a rich blend of cinnamon, ginger, and cloves, each bite delivers a delightful balance of sweetness and spice, while dark brown sugar and molasses create a luscious, melt-in-your-mouth texture. Rolled in a generous coating of sugar for a sparkling finish, these cookies bake up beautifully with soft centers and lightly crisp edges. Ready in just 30 minutes, they’re an easy and irresistible homemade dessert that’s perfect for cookie swaps, festive celebrations, or simply satisfying your sweet tooth. Plus, they store well, making them ideal for make-ahead holiday baking!
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Recipe Information
Ingredients
- 2.25 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoons ground cloves
- 0.25 teaspoons salt
- 0.75 cups unsalted butter, softened
- 1 cup granulated sugar
- 0.5 cups dark brown sugar, packed
- 0.25 cups molasses
- 1 piece large egg
- 1 teaspoon vanilla extract
- 0.5 cups granulated sugar (for coating)
Instructions
Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and dark brown sugar together until light and fluffy, about 2-3 minutes.
Add the molasses, egg, and vanilla extract to the wet ingredients, and mix until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until everything is just combined. Do not overmix.
Scoop 1.5-tablespoon-sized portions of dough and roll them into balls. Roll each ball in the granulated sugar designated for coating to evenly coat the surface.
Place the 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 centers look slightly underbaked. The cookies will puff up while baking and settle as they cool.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Store the cooled cookies in an airtight container at room temperature for up to 1 week or freeze for longer storage.
Nutrition Facts
Calories |
174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.2 g | 8% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 131 mg | 6% | |
| Total Carbohydrate | 28.2 g | 10% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 19.1 g | ||
| Protein | 1.5 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 16 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 70 mg | 1% | |
*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.
