These molasses cookies are soft, chewy, and sweet. Leave the butter to get to room temperature (30 - 60 minutes) before baking. Allow time for dough to chill which will prevent the cookies from spreading. Enjoy anytime!
Course Dessert
Cuisine American
Keyword easy molasses cookies, molasses cookies, molasses cookies recipe, recipe for molasses cookies, soft molasses cookies
Prep Time 10 minutesminutes
Cook Time 13 minutesminutes
Dough chilling time 1 hourhour
Servings 24cookies
Author Dawn Head
Equipment
Large mixing bowl for wet ingredients
Medium bowl for dry ingredients
Electric mixer hand or stand
Measuring cups and spoons
Whisk
Spatula
Baking sheet
Parchment paper or silicone baking mat
Small plate to roll the dough balls in the sugar
Ingredients
1cupunsalted butterat room temperature
1cupgranulated sugaralso called powdered sugar
1egg
¼cupmolasses
2cupsall-purpose flour or one-to-one gluten free flour
2teaspoonsbaking soda
1teaspoonground ginger
1teaspoonground cinnamon
½teaspoonground nutmeg
½teaspoonsalt
Additional granulated sugar to roll the dough balls in
Instructions
Line a baking sheet with parchment paper or silicone baking mat.
In a large bowl, cream butter and sugar together with mixer until it's light and fluffy.
Beat in egg and the molasses until well combined.
In medium bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, and salt.
Slowly add the dry ingredients to the wet ingredients, and mix until just combined.
Chill the dough for one hour in the refrigerator.
Preheat the oven to 350 degrees F.
Form the dough into 1-inch balls. Spoon a few teaspoons of granulated sugar on a plate, and roll dough balls in the sugar.
Place the dough balls on the prepared baking sheet. Leave about 2 inches of space between each cookie. (You should be able to fit 12 dough balls on a standard cookie sheet or baking pan.)
Bake 12 - 15 minutes, or until they are lightly golden brown.
Set the baking sheet on a cooling rack for 5 minutes then transfer them to a wire rack to cool completely.
Notes
Be sure to use light or dark molasses -- not blackstrap molasses.
The dough balls should be about 1 inch in diameter. Keep the size of the dough balls consistent so the cookies bake evenly.
Store molasses cookies in an airtight container at room temperature for up to 1 week. You can also freeze them. Cool them completely before storing and eliminate excess air if storing in bags.
You can make the dough in advance and store in the freezer for up to 3 months. Thaw at room temperature for one hour before shaping and baking.