The Supreme Molasses Cookies
Indulge in the warm, spiced perfection of The Supreme Molasses Cookies, a timeless treat that brings classic holiday flavors to life. These soft and chewy cookies are infused with rich molasses and a medley of aromatic spices like cinnamon, ginger, and cloves, creating a perfectly balanced sweetness with just the right hint of warmth. Rolled in granulated sugar for a delicate crunch on the outside, they bake to golden perfection in under 10 minutes, making them an effortless yet impressive dessert. Whether you’re whipping up a holiday batch or craving a cozy snack, these cookies are sure to steal the show. Plus, they store beautifully in an airtight container, so you can savor their melt-in-your-mouth texture for days. Perfectly spiced molasses cookies have never been easier!
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Recipe Information
Ingredients
- 0.75 cups unsalted butter
- 1 cups granulated sugar
- 0.5 cups dark brown sugar
- 0.5 cups molasses
- 2 pieces large eggs
- 3.25 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoons ground ginger
- 1 teaspoons ground cloves
- 0.5 teaspoons salt
- 0.5 cups granulated sugar (for rolling)
Instructions
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
In a large mixing bowl, use a hand or stand mixer to cream the butter, granulated sugar, and dark brown sugar together until light and fluffy (about 2-3 minutes).
Add the molasses and beat until fully incorporated.
Beat in the eggs, one at a time, ensuring each is well mixed before adding the next.
In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt until evenly combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the dough comes together. Avoid overmixing.
Scoop out tablespoon-sized portions of dough and roll each into a smooth ball. Roll each ball in the granulated sugar meant for coating.
Place the sugar-coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers appear slightly underbaked. Avoid overbaking for soft and chewy cookies.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store any leftover cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.6 g | 8% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 156 mg | 7% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 21.6 g | ||
| Protein | 2.3 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 26 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 127 mg | 3% | |
*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.
