Chewy Molasses Cookies

Soft and chewy molasses cookies with crackly sugar tops and warm ginger, cinnamon and cloves. An old-fashioned holiday cookie that stays soft for days.

Print Recipe

Prep Time 15

Cook Time 10

Chilling 30

Total Time 55

Course Dessert, Holiday Treats

Cuisine American

Servings 24 cookies

Calories 150 kcal

Ingredients

2 1/4 cups all-purpose flour spooned and leveled
2 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
3/4 cup unsalted butter softened (1 1/2 sticks)
1 cup packed brown sugar
1 large egg room temperature
1/4 cup unsulphured molasses
1/3 cup granulated or coarse sugar for rolling

Instructions

In a bowl, whisk the flour, baking soda, salt, ginger, cinnamon and cloves.
In a large bowl, beat the butter and brown sugar on medium speed until fluffy, about 2 minutes. Beat in the egg and molasses.
Add the dry ingredients and mix on low just until combined. Cover and chill the dough for 30 minutes.
Heat the oven to 350°F (175°C) and line baking sheets with parchment. Roll the dough into 1 1/2-inch balls, roll in sugar and place 2 inches apart.
Bake for 9 to 10 minutes, until the tops crackle and the edges are set but the centers look slightly underbaked.
Cool on the pan for 5 minutes, then move to a wire rack to cool completely.

Notes

Make ahead: Chill the dough up to 3 days, or freeze dough balls up to 3 months and bake from frozen, adding 1 to 2 minutes.
Storage: Keep in an airtight container at room temperature for up to 1 week. Add a slice of bread to keep them soft.
Reheat: Warm in the microwave for 5 to 8 seconds for a just-baked feel.
Variations: Add 1/2 cup chopped crystallized ginger, or sandwich two cookies with cream cheese frosting.

Keyword chewy molasses cookies, ginger molasses cookies, molasses cookies, soft molasses cookies