Molasses Cookies Recipe

Introduction

Molasses cookies offer a warm, spiced flavor with a soft and chewy texture, perfect for cozy afternoons or holiday treats. These cookies are easy to make and bring a delightful balance of sweet molasses and aromatic spices.

Ingredients

• 2¼ cups all-purpose flour
• 2 tsp ground ginger
• 1 tsp baking soda
• ¾ tsp ground cinnamon
• ½ tsp ground cloves
• ¼ tsp salt
• ¾ cup softened margarine
• 1 large egg
• 1 tbsp water
• ¼ cup molasses
• 1 cup granulated sugar
• 2 tbsp granulated sugar (for rolling)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Step 2: In a medium bowl, whisk together the all-purpose flour, ground ginger, baking soda, ground cinnamon, ground cloves, and salt until the spices are evenly blended.
3. Step 3: In a large mixing bowl, beat the softened margarine with 1 cup of granulated sugar until light and fluffy, about 3 minutes. This helps create a tender cookie texture.
4. Step 4: Add the egg, water, and molasses to the creamed mixture and beat until smooth and fully combined.
5. Step 5: Gradually stir in the dry ingredients until a soft dough forms. Avoid overmixing to keep the cookies tender.
6. Step 6: Scoop out dough balls about 2 tablespoons in size. Roll each ball in the remaining 2 tablespoons of granulated sugar for a sweet, crunchy coating.
7. Step 7: Place the sugared dough balls on the prepared baking sheets, spacing them about 2 inches apart. Slightly flatten each ball with your fingers or the bottom of a glass to encourage even baking and a crackled surface.
8. Step 8: Bake for 8 to 10 minutes, until the tops are cracked and edges are set but centers remain soft. Let the cookies cool on the baking sheet before transferring to a wire rack to cool completely.

Tips & Variations

• Substitute butter for margarine for a richer flavor and slightly crispier edges.
• Add a pinch of black pepper or cardamom for an extra spice twist.
• For chewier cookies, slightly underbake by reducing the baking time by a minute or two.
• Use dark molasses for a deeper, more robust flavor.

Storage

Store cooled molasses cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed container for up to three months. To reheat, warm in a low oven or microwave briefly to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use honey instead of molasses?

Honey can be used as a substitute, but the flavor will be milder and less robust. The texture may also be slightly different since molasses adds moisture and chewiness.

How can I make my molasses cookies crispier?

To make them crispier, use butter instead of margarine, and bake the cookies a minute or two longer until the edges are golden. Letting them cool completely on the baking sheet also helps crisp the bottoms.

Molasses Cookies Recipe

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★★★★★

4.5 from 68 reviews

These Molasses Cookies are soft and chewy with a perfectly spiced flavor and a delightful crackled surface. Featuring warming spices like ginger, cinnamon, and cloves, combined with rich molasses and a crunchy sugar coating, they are a classic treat ideal for the holiday season or any cozy occasion.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 8 to 10 minutes
• Total Time: 25 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2¼ cups all-purpose flour
• 2 tsp ground ginger
• 1 tsp baking soda
• ¾ tsp ground cinnamon
• ½ tsp ground cloves
• ¼ tsp salt

Wet Ingredients

• ¾ cup softened margarine
• 1 large egg
• 1 tbsp water
• ¼ cup molasses

Additional Ingredients

• 1 cup granulated sugar
• 2 tbsp granulated sugar (for rolling)

Instructions

1. Preheat the oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Mix dry ingredients: In a medium bowl, thoroughly whisk together the all-purpose flour, ground ginger, baking soda, ground cinnamon, ground cloves, and salt to blend the spices evenly throughout the flour.
3. Cream butter and sugar: In a large mixing bowl, beat the softened margarine with 1 cup of granulated sugar until the mixture becomes light and fluffy, about 3 minutes. This step is essential for a tender cookie texture.
4. Add wet ingredients: Beat in the egg, water, and molasses to the creamed butter and sugar mixture until fully incorporated and smooth.
5. Combine: Gradually add the dry ingredient mixture to the wet ingredients, stirring constantly until a soft dough forms. Avoid overmixing to keep the cookies tender.
6. Shape the cookies: Scoop out dough balls approximately 2 tablespoons in size. Roll each ball in the remaining 2 tablespoons of granulated sugar to coat them evenly, which gives a pleasant crunch and sparkle.
7. Bake: Place the sugared dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow spreading. Slightly flatten each ball with your fingers or the bottom of a glass to encourage even baking and a crackled surface.
8. Finish: Bake the cookies for 8 to 10 minutes, or until the tops are cracked and the edges are set but the centers remain soft. Allow the cookies to cool on the baking sheet before transferring them to a wire rack to cool completely.

Notes

• For a deeper molasses flavor, use dark or blackstrap molasses.
• Do not overbake to maintain a soft and chewy center.
• Rolling the dough balls in sugar before baking adds a lovely sparkle and extra texture.
• You can substitute butter for margarine if preferred for a richer flavor.
• Store cookies in an airtight container at room temperature for up to one week.

Keywords: molasses cookies, spiced cookies, chewy cookies, holiday cookies, ginger cookies, cinnamon cookies