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Macro close-up of the crackled sugar top of a soft molasses cookie
Sarah

Soft Molasses Cookies

Thick, chewy molasses cookies with crackled, sugar-coated tops and a warm spiced center — an easy holiday cookie recipe that stays soft for days.
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Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 1 hour
Total Time 1 hour 27 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 110
Ingredients Method Notes

Ingredients
  

  • 2 1/4 cups all-purpose flour
  • 1 1/2 tsp baking soda
  • 2 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 3/4 cup unsalted butter softened
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1/3 cup unsulphured molasses
  • 1 large egg
  • 2 tsp vanilla extract
  • 1/3 cup granulated sugar for rolling

Method
 

  1. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
  2. In a large bowl, beat the butter, brown sugar, and granulated sugar together on high speed for about 2 minutes, until creamy and light. The butter should be soft but still cool to the touch at this point.
  3. Beat in the molasses until combined, then add the egg and vanilla and beat for about 1 minute, scraping down the sides of the bowl as needed.
  4. With the mixer on low speed, mix in the dry ingredients until just combined. The dough will be soft and slightly sticky, not firm.
  5. Cover the dough and chill it for at least 1 hour, or up to 3 days.
  6. Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats. If the dough chilled longer than 2 hours, let it sit at room temperature for about 30 minutes first.
  7. Scoop the dough into 1 tablespoon portions and roll each into a ball. Roll each ball in the granulated or coarse sugar until fully coated, then space them 3 inches apart on the prepared baking sheets.
  8. Bake for 11 to 12 minutes, until the edges look set but the centers still look a little underdone. If the tops haven't cracked, bang the pan firmly on the counter 2 to 3 times, then return them to the oven for 1 more minute.
  9. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.

Notes

  • Keep the butter cool to the touch when creaming it; warm butter causes the cookies to spread flat
  • Don't skip chilling the dough, even if it's just the minimum hour
  • Pull the cookies while the centers still look slightly underdone for the softest texture
  • Nutrition is an estimate calculated from the ingredients and will vary with brands and portion size