Molasses Cookies
A timeless chewy molasses cookie spiced with warm cinnamon, ginger and cloves.
Equipment
- cookie sheet
- silicone baking mat or parchment paper
- mixing bowls or various sizes
- small cookie scoop
Ingredients
- 2 cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar, plus more for rolling dough in
- 1 large egg
- 1/3 cup dark molasses, full-flavored and unsulfured
Instructions
- Sift or whisk flour, ginger, cinnamon, cloves, baking soda and salt.
- In a separate mixing bowl, cream butter and sugar until fluffy, about 1-2 minutes.
- Add in egg and molasses.
- Add in dry ingredients, in three separate batches.
- Chill dough minimum of 1 hour.
- Using a small cookie scoop, scoop a ball of dough and roll between palms of hands to create a uniform circle of dough. Roll each circle of dough into granualted sugar.
- Place on baking sheet lined with parchment or a silicone baking mat.
- Bake at 350°F for 8-10 minutes. After removing from oven, cool on baking sheet 2 minutes and then move to a wire rack to finish cooling.
Notes
- Use a full-flavored, unsulfured molasses (not blackstrap)
- Dough can be made in advance and refrigerated up to 3 days
- Cookies will keep in an airtight container at room temperature for up to 3 days
- Cookies freeze well if kept in an airtight container for up to 4 weeks
Tried this recipe?Mention @thetimelessbaker or tag #thetimelessbaker on Instagram!