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    Molasses Spice Cookies

    By | 38 Comments

    Molasses Spice Cookies bring home a soft, chewy, deliciously spiced cookie. They offer the perfect flavor, texture and spice in my book. As soon as the weather cools down a bit, and it starts to just begin to feel like fall, these are the cookies I want baking in my oven. Soft, chewy, deliciously spiced,

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    Molasses Spice Cookies bring home a soft, chewy, deliciously spiced cookie. They offer the perfect flavor, texture and spice in my book.Molasses Cookies
    As soon as the weather cools down a bit, and it starts to just begin to feel like fall, these are the cookies I want baking in my oven.
    Soft, chewy, deliciously spiced, Molasses cookies.
    How can you resist these?
    This recipe produces cookies with utterly the perfect texture and spice for me.

     

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    Molasses Spice Cookies

    Molasses Spice Cookies bring home a soft, chewy, deliciously spiced cookie. They offer the perfect flavor, texture and spice in my book.
    Prep Time10 mins
    Cook Time15 mins
    Total Time25 mins
    Servings: 16 cookies
    Author: Kathleen

    Ingredients

    • 2 1/4 Cups All Purpose Flour
    • 2 Teaspoons Baking Soda
    • 1/2 Teaspoon Salt
    • 1 Teaspoon Ground Ginger
    • 1 1/2 Teaspoon Ground Cinnamon
    • 1/4 Teaspoon Ground Allspice
    • 3/4 Teaspoon Ground Cloves
    • 3/4 Cup 1 1/2 Sticks Unsalted Butter
    • 1/2 Cup Dark Brown Sugar Packed
    • 1/2 Cup Plus Extra For Rolling Sugar
    • 1 Egg Large
    • 1 Teaspoon Vanilla
    • 1/3 Cup Unsulphured Molasses

    Instructions

    • Preheat oven to 375°F. Line two baking sheets with parchment paper.
    • In a medium bowl, mix together flour, baking soda, salt, cinnamon, ginger, cloves, and allspice and set aside.
    • Beat the butter with an electric mixer for 2 minutes. Add the brown sugar, and 1/2 cup granulated sugar and beat until light and fluffy, about 3 minutes with mixer set at medium speed. Add egg, vanilla extract, and molasses. Beat until combined, about 30 seconds. Scrape down sides of the bowl with a rubber spatula. Add dry ingredients and beat at low speed until just combined about 30 seconds.
    • Place remaining 1/3 cup of granulated sugar (I used coarse sugar) in a shallow bowl. Scoop out dough in 2 tablespoon clumps and roll into 1 3/4 inch-wide balls. Roll balls in sugar and place on prepared sheets, spacing them 1 1/2 to 2 inches apart.
    • Bake until the outer edges of the cookies begin to set and centers are soft and puffy (the inside of the cracks will still look raw), about 11 to 13 minutes. Don't overbake these cookies! Cool cookies on sheets for 5 minutes, then transfer to wire racks. These cookies stay nicely chewy for a few days if kept in an airtight container.

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    Nutrition

    Calories: 209kcal | Carbohydrates: 30g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 33mg | Sodium: 219mg | Potassium: 118mg | Fiber: 1g | Sugar: 18g | Vitamin A: 280IU | Calcium: 37mg | Iron: 1.1mg
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    Reader Interactions

    Comments

    9. Bizzy B. Bakes says

      Chewy cookie are my favorites.

      If you have a moment, the Bake with Bizzy link is going up tonight. Please come by and link this up. It will inspire me, each time, I see it.

      Reply

    14. Raina says

      Molasses cookies are a favorite of mine. They remind me of my grandmother who had a great recipe that we all loved that somehow was lost. These look great. I will definitely have to make them:)

      Reply

    17. Tasha says

      I made these yesterday and they are awesome! The original plan was to send most of them into my husband's work, but they are just too good to give away!

      Reply

    20. debbie says

      These cookies look wonderful. Perfect match for fall….now if we can just get rid of this humidity here in Virginia. It has been so humid I wouldn't even turn on the oven….

      Reply

    33. Mimi says

      Those look perfect. Just like the cookies my college roommate's mother would send us. The postman would always comment on how nice the box smelt.
      Mimi

      Reply

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