Description
This Molasses Cookie recipe yields soft, chewy cookies with a perfect balance of warm spices and rich molasses flavor. The dough is chilled twice to enhance texture and flavor, and the cookies are generously coated in sugar for a delightful crunch. Perfect for holiday baking or any time you crave a classic spiced cookie.
Ingredients
Scale
Cookie Dough
- 16 tablespoons unsalted butter
- 1 cup light brown sugar
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup molasses
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 3 1/2 cups flour
Sugar Coating
- 1/4 cup granulated sugar
- 1/4 cup extra-coarse sugar (or more granulated sugar)
Instructions
- Prepare Sugar: In a small bowl, stir together the granulated sugar and extra-coarse sugar. Set this mixture aside for coating the cookie dough balls later.
- Combine Ingredients: Melt the butter in a microwave-safe bowl and allow it to cool for about 5 minutes to prevent melting the sugars, which can cause greasy cookies. Transfer all the butter to a large mixing bowl. Add both the light brown sugar and granulated sugar, whisking until smooth. Incorporate the eggs and vanilla extract, whisking briskly until the mixture is fully combined and smooth. Finally, whisk in the molasses until incorporated.
- Chill Dough: Sprinkle the baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg over the wet ingredients. Whisk to combine. Add the flour on top and use an electric hand mixer to beat just until combined, being careful not to overmix. Cover the dough tightly and chill it in the refrigerator for 30 minutes.
- Form Dough Balls: Using about 2 tablespoons (approximately 40 grams) of dough per cookie, roll the dough into tall, cylindrical balls. Roll each ball generously in the prepared sugar mixture. Place the balls on a tray, cover, and refrigerate again for another 45 minutes to firm up.
- Bake Cookies: Preheat the oven to 325°F (165°C). Place 6 dough balls spaced far apart on a silicone-lined baking sheet. Bake for 9 to 14 minutes, watching closely. Typically, 10 to 11 minutes yields a slightly underbaked cookie that firms up with chewy centers as it cools. If needed, immediately after baking, gently press the edges inward with the back of a metal spatula to shape the cookies.
- Cool: Allow the cookies to rest on the sheet pan for 5 to 10 minutes. Then transfer them to a cooling rack to cool completely before serving.
Notes
- Chilling the dough twice helps develop flavor and prevents spreading during baking.
- Using a mix of granulated and coarse sugar for coating creates a delicious crunchy exterior.
- Watch the baking time carefully to avoid overbaking; the cookies should look slightly underbaked when removed from the oven.
- Pressing the edges of the cookies after baking helps maintain a neat shape.
- Store cookies in an airtight container at room temperature for up to one week.
