Oh gosh, molasses cookies! Just saying the name out loud makes my kitchen feel warmer and my stomach rumble in anticipation. These aren’t just any cookies; they’re the perfect soft AND chewy molasses cookie full of perfect flavor and spice. We KNOW you’ll agree that these are the best molasses cookies, after you try them.
What makes these molasses cookies stand out? For starters, they’re packed with that deep, irresistible molasses flavor – a nod to tradition and taste in every bite. And let’s talk size – we’re fans of ‘go big or go home,’ but this recipe flexibly caters to all cookie appetites, big or small!
Ingredients and Their Roles
- Flour: The foundation, giving structure. Use all-purpose flour or sub a 1 for 1 gluten free flour.
- Baking Soda: For rise and chewiness.
- Ground Cinnamon, Ginger, Cloves: The warm spice trio that gives these cookies their signature kick.
- Salt: Just 1/2 a teaspoon salt to balance the sweetness.
- Butter: For richness and tender texture.
- Granulated Sugar: Sweetness and that classic crackly top.
- Molasses: The star ingredient, providing moisture, color, and that unique, rich flavor.
- Large Egg: Binds it all together.
The Magic of Molasses
Molasses isn’t just another sweetener. It’s the soul of these cookies. It adds moisture, a rich color, and a depth of flavor that just can’t be replaced. And it’s not just about taste; molasses is packed with nutrition making these calories a tad less guilty. But remember, not all molasses are created equal. Steer clear of the blackstrap molasses for this recipe – it’s a bit too intense.
Step-by-Step Instructions
- Combine Dry Ingredients: Whisk together flour, baking soda, and spices.
- Cream Butter and Sugar: Until fluffy – this is where the magic starts! Use a stand mixer with a paddle attachment to keep it easy.
- Molasses and Egg: Blend these in for a smooth, rich mix.
- Mix Dry with Wet: Gradually, to avoid overmixing.
- Chill the Cookie Dough: At least 2 hours to combat stickiness and for easy handling.
- Shape and Sugar: Roll into balls, coat the dough balls in sugar for that beautiful sheen. To keep the cookies the same size, use a cookie scoop.
- Bake: Watch them closely to avoid overbaking.
Tips for Perfect Cookies Every Time
- Chilling is Key: The dough can be sticky, but a good chill session makes it pliable and perfect for rolling. I throw the baking sheets with dough balls straight into the fridge to hang out.
- Size Matters: Go big for a grand treat or small for bite-sized delights. Just keep an eye on the baking time – smaller cookies bake faster.
- Don’t Overbake: Keep an eye on them! You want them just set and still soft in the middle.
Serving and Storage
Serve these beauties with a tall glass of milk or a cup of hot coffee – they’re perfect for every occasion, from family gatherings to quiet, cozy evenings. Store them in an airtight container at room temperature; they’re just as good the next day (if they last that long!).
Your Turn to Bake
Now it’s over to you. Gather your ingredients, tie that apron, and get ready to fill your home with the sweet, spicy aroma of molasses cookies. Don’t forget to chill the dough – it’s the secret to cookie perfection. And when they’re ready, take a moment to savor the fruits of your labor. A molasses cookie fresh out of the oven is a small piece of homemade heaven.
Made these cookies? I’d love to see them! Share your cookie photos and stories with us (tag @miznelliebellie) – let’s spread the joy of baking!
Ingredients
- 3/4 cup butter melted
- 1 cup white sugar + 1/2 cup white sugar for rolling
- 1 egg
- 3/4 cup molasses increase to 1 cup for extra molasses flavor
- 2 cups flour
- 2 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. ground cloves
- 1/2 tsp. ground ginger
Instructions
- In a large bowl, mix together melted butter, 1 cup sugar, and egg.
- Mix in the molasses. Do not over-mix.
- Combine dry ingredients in a separate bowl.
- Slowly add dry ingredients to wet ingredients.
- Cover and chill dough for at least 2 hours.
- Preheat oven to 375.
- Roll dough into golf ball sized balls.
- Roll them in the remaining sugar.
- Place cookies 2 inches apart onto ungreased cookie sheet. A darker cookie sheet will work best.
- Press on the cookies to flatten them out slightly.
- Bake 8-10 minutes, or until the tops are slightly cracked.
- Cool on a wire rack if you have one (or just take them off the pan fairly quickly after they come out of the oven).
- Note: Depending on the cookie sheet you use, the bottoms will sometimes burn. Prevent this by placing the cookie sheet on the top rack, or putting parchment paper on the cookie sheet before the cookies.
DEEE_LICIOUS!!!
One problem with directions:
*In your step by step instructions #2 instructs to cream butter & sugar until fluffy..
*In actual instructions #2, instructs to cream the eggs with the butter & sugar.
I made these cookies (YUMBO) using your first instruction, as the recipes I’ve
always followed, has creaming butter & the sugar separately from the other
ingredients first
Sorry, we’ll fix that. It actually means anywhere between 3/4 of a cup to 1 cup. It’s based on your preference.
Your recipe says “3/4-1 cup molasses.” Is this 3/4 of 1 cup, or 1 and 3/4 cups?
Pretty close, Leanne, one letter off. Levi is pretty adorable, isn’t he!
Eli is it? You make me smile with your happy grin and your cool guy glasses. I’m going to make these cookies just because you are “selling” it with your enthusiasm.