Molasses Cookies

Soft and chewy molasses cookies made with warm spices, rich dark molasses, and a sparkling sugar coating. These old-fashioned cookies bake up with beautiful crackled tops and tender centers, making them perfect for holiday cookie trays, Christmas baking, and everyday treats.

Course Dessert

Cuisine American

Keyword Cookies, desserts, molasses

Prep Time 10

Cook Time 15

Total Time 25

Servings cookies

Calories 217kcal

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 teaspoons ground cinnamon
1/4 teaspoon ground allspice
3/4 teaspoon ground cloves
3/4 cups (1 1/2 sticks) unsalted butter softened
1/2 cup dark brown sugar packed
1/2 cup granulated sugar
1 egg large
1 teaspoon vanilla
1/3 cup dark unsulfured molasses
1/2 cup white sparkling sugar, or coarse sugar (for rolling)

US Customary - Metric

Instructions

Prep the oven. Preheat oven to 375°F. Line two baking sheets with parchment paper.
Mix the dry ingredients. 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.
Cream the butter and sugars. 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 the wet ingredients. Mix in egg (1), vanilla extract (1 teaspoon), and dark molasses (1/3 cup) until fully combined, scraping down the sides of the bowl as needed.
Finish the dough. Add the dry ingredients and mix on low speed just until incorporated. Be careful not to overmix.
Roll in sugar. 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. Arrange the dough balls on the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 11–13 minutes, until the edges are set and the centers are still soft and slightly puffy.
Cool. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

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