Soft And Chewy Molasses Cookies
These cookies are a MUST around the holidays! These are soft and chewy with amazing spiced flavor. This recipe from sallysbakingadiction.com is so easy and fun to make. Let’s get baking!
INGRDIENTS:
- 2 and 1/4 cups all-purpose flour
- 1 and 1/2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 and 1/4 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 3/4 cup unsalted butter (room temp.)
- 1/2 cup packed light or dark brown sugar
- 1/4 cup granulated sugar
- 1/4 cup unsulphured or dark molasses
- 1 large egg (room temp.)
- 2 teaspoons pure vanilla extract
- 1/3 cup granulated or coarse sugar, for rolling before baking
DIRECTIONS:
- Whisk the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt together until combined. Set aside.
- In a large bowl, beat the butter and both sugars together on high speed until creamy and combined, about 2 minutes.
- Add in the molasses and beat until combined. Then add the egg and vanilla extract and beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
- On low speed, slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be slightly sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for 1 hour and up to 2-3 days.
- Preheat oven to 350 degrees F Line two large baking sheets with parchment paper and set aside.
- Remove cookie dough from the refrigerator. If the cookie dough chilled longer than 2 hours, let it sit at room temperature for at least 30 minutes. The cookies may not spread in the oven if the dough is that cold.
- Roll cookie dough, 1 Tablespoon each, into balls. Roll each ball into the granulated sugar and place 3 inches apart on the baking sheets.
- Bake for 11-12 minutes or until edges appear set. Gently bang the cookie sheet on the counter 2-3x. This will help those warm cookies spread out and crack on top. Return to the oven for 1 additional minute.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Cookies will stay fresh covered at room temperature for 1 week.
Thanks for baking with me!
~ Natalie
