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SUSTAINABILITY

Soft Molasses Sugar Cookies

  • 15 Minutes
  • 10 Minutes, 30 Minutes Chill
  • 24 Cookies
  • Vegetarian
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Ingredients:

Nutritional Information

(Per Serving – Approximate)

Calories:155 Kcal
Carbohydrates:25 g
Sugars:15 g
Protein:2 g
Total Fat:5 g
Saturated Fat:3 g
Fiber:0.5 g
Sodium:150 mg

These molasses sugar cookies bring together the rich sweetness of molasses, warm spices, and a sparkling coating of granulated sugar for a classic homemade treat. These soft molasses cookies have a lightly crisp exterior with a soft, chewy center, making them a favorite for fall baking, holiday gatherings, and cozy afternoons with a cup of coffee or tea.

Granulated sugar adds sweetness and creates the signature crackled finish as the cookies bake, while molasses gives them their deep color and distinctive flavor. Cinnamon, ginger, and cloves add just the right amount of spice. Whether you’re filling a holiday cookie platter or looking for a simple addition to your collection of Christmas recipes, this molasses cookie recipe is easy to make and full of old-fashioned charm.

Instructions:

  1. Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
  2. Cream the butter and sugar: In a large bowl, beat the softened butter and 1 cup of granulated sugar until light and fluffy, about 2 to 3 minutes.
  3. Add molasses and egg: Mix in the molasses and egg until well combined, scraping down the sides of the bowl as needed.
  4. Combine the dough: Gradually add the dry ingredients to the wet mixture. Mix just until a soft dough forms.
  5. Chill the dough: Cover and refrigerate for 30 minutes to make the dough easier to handle and help prevent excessive spreading.
  6. Preheat the oven: Heat the oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Shape the cookies: Place the remaining 1/4 cup of granulated sugar in a small bowl. Roll the dough into 1-inch balls, then roll each ball in the sugar to coat.
  8. Arrange on baking sheets: Place the dough balls about 2 inches apart on the prepared baking sheets.
  9. Bake: Bake for 8 to 10 minutes, until the cookies have spread and developed crackled tops. The centers may look slightly soft, which helps keep the cookies chewy.
  10. Cool: Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Cook’s Note:

  • Choose unsulphured molasses: It provides a balanced sweetness and rich flavor. Avoid blackstrap molasses, which can taste more bitter and intense.
  • Don’t overbake: The cookies will continue to set as they cool. Removing them while the centers are still slightly soft helps preserve their chewy texture.
  • Chill for better results: Refrigerating the dough helps control spreading and makes the cookies easier to roll.
  • Store properly: Keep the cooled cookies in an airtight container at room temperature for up to 5 days. Freeze baked cookies for longer storage.

This recipe uses sugar to:

  • Add sweetness: Granulated sugar balances the deep, slightly bittersweet flavor of molasses.
  • Create the crackled finish: Sugar coating helps produce the classic sparkling exterior as the cookies spread and bake.
  • Improve texture: Creaming butter with granulated sugar helps incorporate air into the dough, contributing to the cookies’ texture.
  • Balance warm spices: Sugar rounds out the bold flavors of ginger, cinnamon, and cloves for a well-balanced cookie.
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