Description
Soft, chewy, and warmly spiced, these Molasses Cookies are easy to make and perfect for any season. With a hint of ginger, cinnamon, and clove, they’re irresistibly flavorful and ideal for cozy gatherings or holiday baking!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 3/4 cup butter, room temperature
- 1 cup granulated sugar, plus extra for rolling
- 1/4 cup molasses
- 1 large egg
- 1/4 cup finely chopped candied ginger (optional)
Instructions
- In a large bowl, whisk together the flour, cinnamon, cloves, ginger, baking soda, and salt. Set aside.
- In a medium bowl or stand mixer, beat the butter and sugar until light and fluffy.
- Add in the molasses and egg, mixing until fully blended.
- Gradually add the dry ingredients to the wet mixture on low speed until just combined. Gently fold in the candied ginger, if using.
- Cover the bowl with plastic wrap and refrigerate the dough for 1-2 hours.
- Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
- Roll 1 tablespoon of dough into a ball, then roll in extra sugar. Place on the baking sheet, spaced about 2 inches apart.
- Bake for 8-10 minutes or until the tops are cracked. Let cool on the sheet for 5 minutes, then transfer to a cooling rack.
- Store in an airtight container at room temperature for up to 7 days.
Notes
- Dough can be refrigerated for up to 24 hours for a stronger flavor and easier handling.
- Store baked cookies in an airtight container at room temperature or freeze for up to 3 months for long-term storage.
- Prep Time: 15 minutes
- Cook Time: 8-10 minutes