Molasses Cookies

These chewy, soft, molasses cookies are everything a molasses cookie recipe should be! The perfect fall treat. Crackled tops with a sugary crust.

Course Dessert

Cuisine American

Keyword Cookies, desserts, molasses

Prep Time 10

Cook Time 15

Total Time 25

Servings cookies

Calories 217kcal

Author Kathleen

Preheat oven to 375°F. Line two baking sheets with parchment paper.
In a medium bowl, mix together flour (2 1/4 cups), baking soda (2 teaspoons), salt (1/2 teaspoon), cinnamon (1 1/2 teaspoons), ginger (1 teaspoon), cloves (3/4 teaspoon), and allspice (1/4 teaspoon) and set aside.
Beat the butter (3/4 cup) with an electric mixer for 2 minutes. Add the brown sugar (1/2 cups), and 1/2 cup granulated sugar and beat until light and fluffy, about 3 minutes with mixer set at medium speed. Add egg (1), vanilla extract(1 teaspoon), and molasses (1/3 cup). Beat until combined, about 30 seconds. Scrape down the sides of the bowl with a rubber spatula. Add dry ingredients and beat at low speed until just combined for about 30 seconds.
Place sparkling sugar (1/2 cup) in a shallow bowl. Scoop out dough using a medium cookie scoop, roll into 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.