Soft and Chewy Molasses Cookies
These cozy molasses cookies are soft in the middle, crispy on the edges, and full of warm holiday spices.
recipesbynani.comThere is nothing quite like the smell of molasses and ginger baking in the oven. These cookies are a favorite in my house because they perfectly balance that deep, rich molasses flavor with just the right amount of spice.
My secret to getting that perfect texture is to make sure you do not overbake them. Pull them out of the oven while the centers still look a little bit soft and they will firm up perfectly as they cool on the tray.
🧺 Ingredients
- 2 1/4 cups all purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup white sugar
- 1/4 cup molasses
- 1 large egg
👩🍳Instructions
- 1
Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- 2
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt until well combined.
- 3
In a large bowl, cream the softened butter and sugar together until the mixture is light and fluffy.
- 4
Beat in the egg and the molasses until the mixture is smooth.
- 5
Slowly stir the dry ingredients into the wet ingredients until a soft dough forms.
- 6
Roll the dough into small balls and place them on your prepared baking sheet.
- 7
Bake for 10 to 12 minutes until the edges are set but the centers still look soft.
- 8
Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack.
💡 Tips
Store these cookies in an airtight container at room temperature to keep them soft for up to five days. You can also freeze the dough balls before baking to have fresh cookies whenever you need a treat.
Made this recipe? Let us know how it went.
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