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Soft Chewy Molasses Cookies

A close-up stack of soft chewy molasses cookies, coated in sparkling sugar.
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Enjoy these classic soft and chewy molasses cookies, perfect for holiday baking with their warm spices and rich flavor.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed dark brown sugar
  • 1 large egg
  • 1/2 cup unsulfured molasses
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 cup granulated sugar, for rolling

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and dark brown sugar until light and fluffy.
  3. Beat in the egg, then stir in the molasses and vanilla extract until well combined.
  4. In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, ground ginger, ground cinnamon, and ground cloves.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Place the granulated sugar in a small shallow bowl.
  7. Roll rounded tablespoons of dough into balls, then roll each ball in the granulated sugar to coat.
  8. Place the dough balls about 2 inches apart on the prepared baking sheets.
  9. Bake for 9-11 minutes, or until the edges are set and the centers are still slightly soft.
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra chewy cookies, slightly underbake them.
  • You can make the dough ahead of time and refrigerate it for up to 3 days. Roll and bake as directed.
  • Store cookies in an airtight container at room temperature for up to 5 days.

Nutrition

Find it online: https://letsmakecookies.com/soft-chewy-molasses-cookies/