Spicy Molasses Cookies
Get ready to spice up your cookie game with these irresistibly chewy Spicy Molasses Cookies! Bursting with the bold flavors of cinnamon, ginger, cloves, and nutmeg, these cookies strike the perfect balance between sweet and spicy. Molasses adds rich depth and softness, while a generous sugar coating creates a delightful crackled exterior. Easy to prepare with a short chill time, these homemade treats are ideal for cozy holiday baking or year-round indulgence. Serve them with a warm beverage for ultimate comfort, or gift them in a festive tin to spread the joy. You'll love how these cookies melt in your mouth, leaving a lingering warmth that’s truly unforgettable!
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Recipe Information
Ingredients
- 170 grams Unsalted butter
- 200 grams Granulated sugar
- 100 grams Brown sugar, packed
- 120 milliliters Molasses
- 1 large Egg
- 320 grams All-purpose flour
- 2 teaspoons Baking soda
- 2 teaspoons Ground cinnamon
- 1.5 teaspoons Ground ginger
- 0.5 teaspoon Ground cloves
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 50 grams Granulated sugar (for rolling)
Instructions
In a large mixing bowl, cream the unsalted butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes using a hand or stand mixer.
Add the molasses and egg to the creamed mixture, mixing until fully combined.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, ground nutmeg, and salt.
Gradually incorporate the dry ingredients into the wet ingredients, mixing on low speed until the dough comes together. Scrape down the sides of the bowl as needed.
Cover the dough with plastic wrap and refrigerate for at least 1 hour (or up to overnight) to allow the flavors to develop and the dough to firm up.
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
Roll the chilled dough into 1.5-inch balls, then roll each ball in the granulated sugar to coat evenly.
Place the sugar-coated dough balls onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers appear slightly underbaked (they will firm up as they cool).
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Serve the cookies warm or at room temperature. Store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
4338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.5 g | 202% | |
| Saturated Fat | 87.7 g | 438% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 596 mg | 199% | |
| Sodium | 3930 mg | 171% | |
| Total Carbohydrate | 721.3 g | 262% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 469.4 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 585 mg | 45% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 3001 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.
