Molasses Cookies
If you need an easy cookie for the holidays, try these molasses cookies. They’re thick, soft, and chewy with cracked tops, and they’re so easy to make.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 16 cookies 1x
- Category: Cookies
- Method: Bake
- Cuisine: American
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon kosher salt
- ½ cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg
- 1/3 cup dark molasses
- Extra granulated sugar or coarse sugar for rolling (optional)
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Whisk the flour, baking powder, cinnamon, ginger, and salt in a medium mixing bowl.
- Cream the butter and sugar in a large mixing bowl. Mix in the egg and, once it’s incorporated, add the molasses.
- Add the dry ingredients to the wet ingredients and mix on medium speed until the dough is combined.
- Scoop two tablespoons of the dough and roll it between your hands to form each dough ball. Roll each one in granulated sugar (if using) and place them on the prepared baking sheets. Place the balls two inches apart.
- Bake one baking sheet of cookies at a time for 12 to 14 minutes or until the cookies have cracked on top and are lightly browned on the bottom. Cool the cookies on the baking sheet before removing them. Repeat with the second baking sheet.
- Once the cookies are cooled to room temperature, store them in an airtight container at room temperature.
Notes
Wait to serve the cookies until they are cooled to room temperature. They’re even better the next day after the flavors have fully developed, and they’re chewier the next day, too.
Store the cooled cookies in an airtight container at room temperature. They’ll keep for several days. Or, you can freeze the baked cookies for several months.
You can freeze the dough, too. I like to roll out the dough balls and freeze them on a baking sheet lined with parchment paper (about 30 minutes or so). Then, I transfer them to a freezer bag, and they’ll keep for several months. When you’re ready to bake some cookies, let them sit at room temperature while you preheat the oven. Bake them as instructed.
This recipe is lightly adapted from Bon Appetit
Nutrition
- Serving Size: 1 cookie
- Calories: 167
- Sugar: 13.6g
- Sodium: 48.1mg
- Fat: 6.2g
- Saturated Fat: 3.7g
- Unsaturated Fat: 2.1g
- Trans Fat: 0g
- Carbohydrates: 26.5g
- Fiber: 0.6g
- Protein: 2.1g
- Cholesterol: 26.9mg
Find it online: https://www.girlgonegourmet.com/molasses-cookies/