Description
These soft molasses cookies are a quintessential comfort treat, featuring a tender, chewy crumb and a beautiful crackled sugar crust. Infused with a warming blend of ginger, cinnamon, and cloves, they offer a sophisticated flavor profile that remains perfectly soft in the center. Ideal for holiday gatherings or a quiet afternoon snack, this foolproof recipe uses the reaction between molasses and baking soda to ensure a delightful, pillowy texture that everyone will love.
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon 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
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/3 cup molasses
1 large egg
1/3 cup granulated sugar (for rolling)
Instructions
In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
In a large bowl, beat the softened butter, 1/2 cup brown sugar, and 1/2 cup granulated sugar until light and fluffy.
Beat in the egg and molasses until well combined.
Gradually add the dry ingredients to the wet mixture, mixing until just incorporated.
Cover and refrigerate the dough for at least 2 hours to ensure the best texture.
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Roll the dough into 1-inch balls and roll each ball in the remaining granulated sugar.
Place balls 2 inches apart on the prepared baking sheet.
Bake for 10 minutes, or until the edges are set and tops have crackled.
Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Ensure your molasses is unsulphured for the best flavor balance. Do not overbake as the cookies will continue to firm up slightly while cooling. Store in an airtight container at room temperature for up to 5 days for optimal freshness.
- Prep Time: 15
- Cook Time: 10
- Category: Desserts
- Method: Baking
- Cuisine: American