These Molasses Cookies are so soft and chewy with the most delicious molasses flavor. Each cookie is rolled in sparkly sugar before being baked so they have a little bit of crunch with every bite.
These Molasses Cookies are so easy to make and only take a few basic ingredients. It's best to let the dough chill for about 30 minutes before scooping it into balls so that it has a chance to rest and is easier to work with.
A FEW NOTES BEFORE WE GET STARTED
Room Temperature Ingredients:
Butter: It’s important that your butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
Egg: You want to make sure that your egg is at room temperature to ensure that it is properly incorporated into your batter. If you forget to leave it out before you start baking, place it in a bowl of warm water for about 15 minutes until it becomes room temperature.
Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.
In a large bowl, whisk together the flour, baking soda, salt, and spices and set aside. In a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar on medium speed for 2-3 minutes, scraping down the sides of the bowl as needed.
With the mixer on low, add in the egg and molasses. Add in the flour mixture and continue to mix on low just until combined. Scrape down the sides of the bowl with your spatula.
Wrap the dough in plastic wrap and chill for 30 minutes. Meanwhile, preheat oven to 350º. Using a 2 tablespoon scoop, form cookies into balls and roll in sparkling sugar.
Place them a few inches apart on a parchment lined baking sheet. Bake for 12-14 minutes until cookies are firm around the edges. Let cookies cool on the cookie sheet for 10 minutes before moving them to a cooling rack. Enjoy!
These Molasses Cookies are so soft and chewy with the most delicious molasses flavor. Each cookie is rolled in sparkly sugar before being baked so they have a little bit of crunch with every bite.
Author:Marisa Guerra
Prep Time:45 minutes
Cook Time:12 minutes
Total Time:57 minutes
Yield:15 cookies
Category:Dessert
Ingredients
240 grams (2 cups) flour
1 tsp baking soda
¼ tsp salt
1 tsp cinnamon
¼ tsp ginger
4 oz (½ cup) unsalted butter, softened
213 grams (1 cup) light brown sugar
1 large egg, room temperature
85 grams (¼ cup) molasses
sparkling sugar
Instructions
In a large bowl, whisk together the flour, baking soda, salt, and spices and set aside.
In a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar on medium speed for 2-3 minutes, scraping down the sides of the bowl as needed.
With the mixer on low, add in the egg and molasses.
Add in the flour mixture and continue to mix on low just until combined. Scrape down the sides of the bowl with your spatula.
Wrap the dough in plastic wrap and chill for 30 minutes. Meanwhile, preheat oven to 350º.
Using a 2 tablespoon scoop, form cookies into balls and roll in sparkling sugar.
Place them a few inches apart on a parchment lined baking sheet.
Bake for 12-14 minutes until cookies are firm around the edges.
Let cookies cool on the cookie sheet for 10 minutes before moving them to a cooling rack. Enjoy!
Notes
Leftover cookies can be stored in an airtight container for up to one week but are best when enjoyed within the first few days. You can reheat them in the microwave for 10-15 seconds.
Cookie dough can be made ahead, scooped, rolled in sugar and placed in a ziploc bag to be frozen for up to two months. Once you’re ready to bake, let the dough sit at room temperature for about 15 minutes and bake. You’ll need to add on an extra 5 minutes or so to the original baking time.
