Save Irresistibly soft and chewy molasses cookies capture nostalgic flavors in every bite. Their rich spices and dark sweetness are ideal for afternoon tea or cozy gatherings. Best of all, they come together quickly and require no mixer.
I remember making these cookies on chilly weekends with my family. The aroma of ginger and cinnamon filling the house always brought everyone into the kitchen for a taste.
Ingredients
- All-purpose flour: 2 1/4 cups (280 g)
- Ground ginger: 2 teaspoons
- Ground cinnamon: 1 1/2 teaspoons
- Ground cloves: 1/2 teaspoon
- Ground nutmeg: 1/4 teaspoon
- Baking soda: 2 teaspoons
- Salt: 1/2 teaspoon
- Unsalted butter (melted, cooled): 3/4 cup (170 g)
- Dark brown sugar (packed): 1 cup (200 g)
- Unsulphured molasses: 1/4 cup (60 ml)
- Egg (room temperature): 1 large
- Pure vanilla extract: 1 teaspoon
- Granulated sugar (for rolling): 1/4 cup (50 g)
Instructions
- Prepare the Oven:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Mix Dry Ingredients:
- Whisk flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt together in a medium bowl.
- Mix Wet Ingredients:
- In a separate bowl, combine melted butter, brown sugar, and molasses, then whisk in the egg and vanilla until smooth.
- Combine & Form Dough:
- Stir dry ingredients into wet mixture just until no dry flour remains.
- Shape Cookies:
- Scoop tablespoonfuls of dough, roll into balls, and coat each in granulated sugar.
- Bake:
- Arrange dough balls 2 inches apart on baking sheets. Bake for 9 to 11 minutes until edges are set and centers are just underbaked.
- Cool:
- Let cookies cool on the baking sheet for 5 minutes, then move to a wire rack to cool fully.
Save Sharing these cookies fresh from the oven is a weekend tradition in our home. They disappear fast as everyone reaches for second helpings.
Required Tools
Mixing bowls, whisk, spatula, measuring cups and spoons, baking sheets, parchment paper, wire rack
Allergen Information
Contains wheat (gluten), egg, and dairy (butter). Check all product labels if you have allergies.
Nutritional Information
Each cookie has about 120 calories, 5 g fat, 18 g carbohydrates, and 1 g protein.
Save Enjoy your soft molasses cookies with tea or a glass of milk, and savor every tender bite. They stay fresh for days and freeze beautifully for later treats.
Recipe FAQs
- → How can I make these cookies chewier?
Slightly underbake them by removing from the oven when edges are set but centers remain soft, preserving chewiness.
- → Can I substitute molasses with another ingredient?
Dark treacle can be used as a substitute, offering a similar deep flavor and color.
- → What spices give these cookies their warm flavor?
Ground ginger, cinnamon, cloves, and nutmeg create the signature cozy, spicy notes.
- → Is a mixer needed for this preparation?
No mixer is required; whisking and folding by hand achieves the desired texture.
- → How should I store these after baking?
Store in an airtight container at room temperature for up to five days or freeze to extend freshness.
- → Can these be made suitable for vegan diets?
Substitutions for butter and egg would be needed to adapt the dough for vegan preferences.