Soft and chewy molasses cookies are loaded with holiday spice and sweetness.
Course Dessert
Cuisine American
Keyword christmsa cookies
Course Dessert
Cuisine American
Keyword christmsa cookies
Servings 38cookies
Calories 68kcal
Ingredients
2 ½cupsall-purpose flourspooned and leveled
2teaspoonsbaking soda
2teaspoonsground ginger
1 1/2teaspoonsground cinnamon
1/4teaspoonground cloves
1/4teaspoonnutmeg
1/4teaspoonsalt
3/4cupunsalted buttersoftened
3/4cuppacked light or dark brown sugar
1/4cupgranulated sugar
1/3cupunsulphured or dark molassesnot blackstrap; I like Grandma’s brand
1large eggat room temperature
2teaspoonspure vanilla extract
1/3cupgranulated or coarse sugarfor rolling
Instructions
In a bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
In a large bowl, beat butter, both sugars, and molasses until creamy (about 2 minutes). Then add the egg and vanilla extract, beating for about 1 minute. Scrape the bowl as needed.
Mix the dry ingredients into the wet ingredients on low speed until combined. The dough will be slightly sticky. Cover it and chill for at least 1 hour but up to 1-2 days.
Preheat the oven to 350°F and line two baking sheets with parchment paper or silicone mats.
Remove dough from the fridge and let it sit for 30 minutes if it has chilled longer than 2 hours. Roll dough into 1 tablespoon-sized balls (I used an OXO #50 cookie scoop), coat with granulated sugar, and place them 3 inches apart on baking sheets.
Bake for 9-11 (9 is perfect for me) minutes until edges are set. If the tops aren't cracked, gently tap the baking sheet on the counter 2-3 times.
Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store cookies covered at room temperature for up to 1 week.