There’s something magical about the rich, deep flavor of molasses cookies. They bring a sense of warmth and nostalgia with every bite. Perfectly soft and chewy, these cookies are a timeless treat that pairs wonderfully with a cup of tea or a glass of milk. Whether for a holiday gathering or a cozy evening at home, this recipe is sure to become a family favorite.
Steps
- In a bowl, mix together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set this mixture aside for later use.
- In a large mixing bowl, beat the softened butter and both types of sugar on high speed until they are creamy and well-combined, approximately 2 minutes. Then, add the molasses, followed by the egg and vanilla extract, beating until each is fully integrated.
- Gradually incorporate the dry ingredients into the wet mixture on low speed until everything is combined. The resulting dough will be slightly sticky. Cover it tightly and refrigerate for at least 1 hour, or up to 3 days.
- Preheat your oven to 350°F (177°C) and prepare two baking sheets by lining them with parchment paper or silicon mats. This helps prevent sticking and ensures even baking.
- Take the cookie dough out of the fridge. If chilled for over 2 hours, let it warm up a bit at room temperature for about 30 minutes. Shape the dough into 1-tablespoon-sized balls, roll them in granulated sugar, and place them on the prepared baking sheets, spaced 3 inches apart.
- Bake for 11-12 minutes until the edges are set. If the cookies don’t crack on top, remove the baking sheet and gently tap it on the counter a few times to encourage spreading and cracking. You may return them to the oven for an additional minute if needed.
- Once baked, let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely. Store them covered at room temperature for up to a week.
Ingredients
- 2 and 1/4 cups (281g) all-purpose flour, spooned and leveled
- 1 and 1/2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 3/4 cup (12 tablespoons; 170g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 1/4 cup (50g) granulated sugar
- 1/3 cup (80ml) unsulphured or dark molasses (avoid blackstrap; Grandma’s brand is preferred)
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 1/3 cup (67g) granulated or coarse sugar for rolling
FAQ
- What makes these molasses cookies different from other recipes?
- These molasses cookies are unique because they are exceptionally soft, chewy, and have crackly tops. To achieve this texture, the recipe uses less flour and more baking soda compared to traditional recipes, creating a flatter yet chewy cookie.
- Which type of molasses should I use for the best results?
- It is recommended to use unsulphured or dark molasses, sometimes labeled as “robust” molasses. Avoid using blackstrap molasses, as it is too intense for these cookies.
- How can I ensure my cookies have the classic crackly tops?
- To achieve the iconic crackly tops, make sure to chill the dough for at least one hour. If the cookies don’t crack during baking, gently tap the baking sheet on the counter a couple of times to encourage the process.
- How long do these cookies remain soft and fresh?
- These molasses cookies stay soft and fresh for up to one week when covered and stored at room temperature.
- Can I prepare the dough in advance?
- Yes, the cookie dough can be prepared ahead of time and stored in the refrigerator for up to 2-3 days before baking. Just ensure it returns to a workable temperature before rolling and baking.
Tips
- Chill the Dough: Ensure the cookie dough is refrigerated for at least 1 hour. This step is crucial for achieving the perfect texture, as it helps the dough firm up, making it easier to handle and allowing the flavors to meld together.
- Use the Right Molasses: Opt for unsulphured or dark molasses, as these types provide the right depth of flavor without being overpowering. Avoid using blackstrap molasses, which can be too intense for these cookies.
- Encourage Cracks: If your cookies aren’t developing the classic crackly top, gently tap the baking sheet on the counter a couple of times after removing them from the oven. This can help the cookies spread out and form those desired cracks.
- Allow Dough to Warm: If the dough has been chilled for more than 2 hours, let it sit at room temperature for about 30 minutes before rolling it into balls. This will ensure the cookies spread properly while baking.
Equipment
- Stand Mixer or Handheld Mixer with Paddle Attachment – Essential for creaming the butter and sugars together.
- Silicone Baking Mats or Parchment Paper – Recommended for lining baking sheets to prevent sticking.
- Wire Cooling Rack – Useful for allowing the cookies to cool evenly after baking.
