Molasses Cookies: Soft and Chewy|Print

Servings: 30

All-purpose flour

2 1/4 cups

Baking soda

1 1/2 tsp

Ground ginger

2 tsp

Brown sugar

1/2 cup

Granulated sugar

1/4 cup

Dark molasses

1/4 cup

Ground cinnamon

1 1/4 tsp

Ground cloves

1/4 tsp

Nutmeg

1/4 tsp

Salt

1/4 tsp

Unsalted butter

3/4 cup, softened

Egg

1, room temperature

Vanilla extract

2 tsp

Molasses Cookies: Soft and Chewy

Prep:

1 h 45 m

Cook:

15 m

Ready in:

1 h 60 m

Whisk all-purpose flour, baking soda, cinnamon, ground ginger, cloves, nutmeg, and salt together in a bowl.
Beat butter with granulated sugar and brown sugar with a hand-held mixer (high speed) until creamy. Add molasses. Beat to combine. Add egg and vanilla. Beat to combine.
Reduce the speed to low. Mix the flour mixture into the wet ingredients. Cover with aluminum foil. Chill for 1 hour.
Preheat the oven to 350° F (180° C/Gas mark 4). Prepare 2 baking sheets by lining them with parchment paper.
Roll the dough into balls. Roll each in granulated sugar. Place the dough balls on the prepared baking sheets (3 inches apart).
Bake in the preheated oven for 11 minutes, or until the edges are set and the tops are cracked. Let the molasses cookies cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely.