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Close-up of soft, chewy molasses cookies with crackled tops

Proven way to grow 7 soft Molasses Cookies

These soft molasses cookies are a delightful treat, perfect for any occasion. The recipe yields seven perfectly chewy cookies with a rich, spiced flavor.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 7 cookies
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 0.5 teaspoon ground cloves
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter, softened
  • 0.75 cup granulated sugar
  • 1 large egg
  • 0.25 cup molasses
  • 1 teaspoon vanilla extract
For Rolling
  • 0.25 cup granulated sugar

Equipment

  • Baking sheet
  • Parchment paper
  • Medium bowl
  • Whisk
  • Large bowl
  • Electric mixer (optional)
  • Small bowl
  • Wire rack

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt; set aside.
Making the Dough
  1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  2. Beat in the egg, then stir in the molasses and vanilla extract until well combined.
  3. Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a soft dough forms.
Baking the Cookies
  1. Place the remaining 1/4 cup granulated sugar in a small bowl.
  2. Roll dough into 1.5-inch balls, then roll each ball in the sugar to coat evenly.
  3. Place the sugared dough balls on the prepared baking sheet, spacing them about 2 inches apart.
  4. Bake for 8-10 minutes, or until the edges are set and the centers are still soft.
  5. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

For extra chewiness, underbake the cookies slightly. These cookies store well in an airtight container at room temperature for up to 5 days.