Description
These soft, chewy molasses cookies with their signature crinkled tops are a nostalgic holiday favorite. The rich flavor of molasses pairs perfectly with warm spices for a cookie that’s both comforting and festive.
Ingredients
Scale
For the Crust:
- For the cookies:
- 3/4 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg
- 1/4 cup molasses
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- For rolling:
- 1/2 cup granulated sugar
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- 2. In a large bowl, cream together butter and brown sugar until light and fluffy.
- 3. Beat in egg and molasses until well combined.
- 4. In a separate bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, and salt.
- 5. Gradually add dry ingredients to wet ingredients, mixing until just combined.
- 6. Place granulated sugar in a small bowl. Roll dough into 1-inch balls, then roll in sugar to coat.
- 7. Place balls 2 inches apart on prepared baking sheets. Bake for 8-10 minutes until cookies are puffed and cracked.
- 8. Let cool on baking sheets for 2 minutes before transferring to wire racks to cool completely.
Notes
For extra sparkle, roll cookies in coarse sugar instead of granulated sugar. Store in an airtight container at room temperature for up to 1 week. Dough can be refrigerated for up to 3 days before baking.