Soft Molasses Cookies
These soft and chewy Molasses Cookies are a must-make for your holiday baking!
Equipment
- KitchenAid 5-Qt. Tilt-Head Stand Mixer
- Goldtouch® Pro Nonstick Corrugated Half Sheet Pan
- Unbleached Precut Parchment Paper Sheets
- Duralex Nesting Clear Bowls
- Cookie Dough Scoop, 2 Tablespoons
Ingredients
Wet Ingredients
- 0.75 cup unsalted butter melted
- 1 cup white sugar plus extra for rolling
- 1 large egg
- 0.33 cup dark molasses
Dry Ingredients
- 2.25 cups all purpose flour measured by scoop and leveling
- 2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cloves
- 0.5 teaspoon powdered ginger
Instructions
Preparation
- In a large stand mixer combine the butter, sugar, egg and molasses. Mix for a minute or two until well combined.
- Combine the flour, cloves, ginger cinnamon and baking soda and sift together.
- Slowly add the flour mixture to the molasses mixture and mix until evenly combined. Cover and refrigerate for at least 1 hour.
- Preheat the oven to 350 degrees F.
- Once chilled, scoop 2 tablespoons of dough at a time and roll into balls. Roll them around in a small cup of sugar and set onto a parchment lined baking sheet.
- Bake for 10-12 minutes.
- Remove from the oven and transfer the cookies onto a cooling rack to cool.
Notes
Molasses makes baked goods extra soft so these cookies stay chewy even longer! Store them in the freezer, taking them out an hour before eating or microwaving for 10 seconds to speed up the process. Use dark molasses for baking.
Nutrition
Serving: 1cookieCalories: 228kcalCarbohydrates: 33gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 35mgSodium: 155mgPotassium: 139mgFiber: 1gSugar: 19gVitamin A: 300IUVitamin C: 0.01mgCalcium: 24mgIron: 1mg
Tried this recipe?Let us know how it was!