Chewy Molasses Cookies
Chewy Molasses Cookies
Ingredients
For the Cookie Dough
- 1 1/2 cups unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 1/2 cup molasses
- 2 large eggs
- 4 1/2 cups all-purpose flour
- 4 teaspoons baking soda
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon salt
For Rolling
- 1/2 cup granulated sugar, for rolling
Instructions
- 1
In a large bowl, cream together the softened unsalted butter, 1 cup granulated sugar, and packed light brown sugar using an electric mixer until light and fluffy, about 3-5 minutes.
⏱️ 5 min
- 2
Beat in the molasses and large eggs one at a time, mixing well after each addition until fully incorporated.
⏱️ 3 min
- 3
In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.
⏱️ 2 min
- 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
⏱️ 5 min
- 5
Cover the dough with plastic wrap and refrigerate for at least 1 hour. This helps the flavors meld and makes the dough easier to handle.
⏱️ 5 min
- 6
Preheat oven to 375°F. Line baking sheets with parchment paper.
⏱️ 5 min•🌡️ 375
- 7
Place the remaining 1/2 cup granulated sugar in a shallow bowl for rolling. Scoop out dough by rounded tablespoons and roll into balls. Roll each ball in the granulated sugar to coat evenly.
⏱️ 5 min
- 8
Place the sugar-coated cookie balls about 2 inches apart on the prepared baking sheets.
⏱️ 2 min
- 9
Bake for 8-10 minutes, or until the edges are set but the centers are still soft. Do not overbake. The cookies will puff up and then flatten slightly as they cool.
⏱️ 10 min•🌡️ 375
- 10
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chewy Molasses Cookies
Ingredients
For the Cookie Dough
- 1 1/2 cups unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 1/2 cup molasses
- 2 large eggs
- 4 1/2 cups all-purpose flour
- 4 teaspoons baking soda
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon salt
For Rolling
- 1/2 cup granulated sugar, for rolling
Instructions
- 1
In a large bowl, cream together the softened unsalted butter, 1 cup granulated sugar, and packed light brown sugar using an electric mixer until light and fluffy, about 3-5 minutes.
⏱️ 5 min - 2
Beat in the molasses and large eggs one at a time, mixing well after each addition until fully incorporated.
⏱️ 3 min - 3
In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.
⏱️ 2 min - 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
⏱️ 5 min - 5
Cover the dough with plastic wrap and refrigerate for at least 1 hour. This helps the flavors meld and makes the dough easier to handle.
⏱️ 5 min - 6
Preheat oven to 375°F. Line baking sheets with parchment paper.
⏱️ 5 min•🌡️ 375 - 7
Place the remaining 1/2 cup granulated sugar in a shallow bowl for rolling. Scoop out dough by rounded tablespoons and roll into balls. Roll each ball in the granulated sugar to coat evenly.
⏱️ 5 min - 8
Place the sugar-coated cookie balls about 2 inches apart on the prepared baking sheets.
⏱️ 2 min - 9
Bake for 8-10 minutes, or until the edges are set but the centers are still soft. Do not overbake. The cookies will puff up and then flatten slightly as they cool.
⏱️ 10 min•🌡️ 375 - 10
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min