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The Ultimate Soft Molasses Cookies: A Timeless Classic for Your Holiday Table

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These seriously soft molasses cookies are the most tender and chewy holiday treats. Featuring a beautiful crackly top and deep ginger spice, they stay soft for days.

Ingredients

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2 and 1/4 cups all-purpose flour

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 unsalted butter, softened

1/2 cup packed brown sugar

1/4 cup granulated sugar

1/3 cup dark molasses

1 large egg

2 teaspoons pure vanilla extract

1/3 cup granulated sugar for rolling

Instructions

1. Whisk the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt together until combined. Set aside.

2. In a large bowl, beat the butter and both sugars together on high speed until creamy, about 2 minutes.

3. Add the molasses and beat until combined. Add the egg and vanilla extract and beat until combined.

4. On low speed, slowly mix the dry ingredients into the wet ingredients until combined. Cover and chill for 1 hour.

5. Preheat oven to 350 Fahrenheit. Line baking sheets with parchment paper.

6. Roll dough into 1 tablespoon balls. Roll each in granulated sugar and arrange 3 inches apart.

7. Bake for 11 to 12 minutes. If tops are not cracked, gently bang the sheet on the counter 2 to 3 times.

8. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

You can make the dough 2 to 3 days in advance.

Baked cookies freeze well for up to 3 months.

Use unsulphured or dark molasses but avoid blackstrap molasses.

Nutrition

Find it online: https://www.flavourrecipe.com/molasses-cookies/