Molasses Cookies
These ginger molasses cookies are a must-make for the holidays. They're crisp around the edges and perfectly soft and chewy in the middle. They're absolutely irresistible!
Servings: 24 cookies
Ingredients
- 2 cups all purpose flour or white whole wheat flour 260 grams
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon sea salt
- ½ cup unsalted butter softened
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- ⅓ cup unsulphured or dark molasses
- 1 egg at room temp
- 1 teaspoon vanilla extract
- ¼ cup granulated or cane sugar for rolling
Instructions
- Preheat oven to 350° F.
- In a medium bowl, mix together the dry ingredients. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter, brown sugar and white sugar until creamy, about 2 minutes. Beat in molasses, egg and vanilla until combined.
- With the mixer on low, gradually add the flour mixture, beating just until incorporated.
- Chill dough for 1 hour
- Using hands, roll dough into 3/4-1 inch balls. Place sugar in a shallow bowl and roll each ball of dough in the sugar to coat. Transfer cookies to prepared baking sheets, spacing evenly.
- Bake for 8-10 minutes or until dark golden brown and puffy, rotating the baking sheet halfway through baking. Remove from oven and let them cool slightly before transferring to a wire rack to cool completely. Enjoy!
Notes
- Storage: Store leftover cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze for up to 3 months.
Nutrition
Serving: 1 cookie | Calories: 117kcal | Carbohydrates: 18g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 19mg | Sodium: 166mg | Potassium: 92mg | Sugar: 9g