It is officially Christmas time and that means alllll the Christmas cookies! I will definitely be flooding the blog with cookie recipes this month, so get ready. These Soft Molasses Cookies are currently at the top of my cookie list right now.
These cookies are soft and chewy with the slightest bit of crunch on the bottom and from the sugar on the outside. The ginger and cinnamon give the cookies a slightly spicy flavor. The molasses contributes to the color and adds depth to the overall flavor.
Everything in these Soft Molasses Cookies works together perfectly to create the most delicious cookie. This is a great recipe to add to your Christmas cookie rotation. They are so easy to throw together ahead of time and freeze in batches to bake up when you have guests.
This recipe is adjusted from these Chewy Molasses Cookies by Bon Apetit.
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For in-depth “whys” and “howtos”, skip to the end of this post!
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Ingredients
For Cookies:
- 1 stick (113 grams) unsalted butter melted and cooled
- 1/3 cup (66 grams) granulated sugar
- 1/4 cup (53 grams) light brown sugar packed
- 1 large egg
- 1/3 cup (113 grams) molasses I used blackstrap
- 2 cups (240 grams) all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoons salt
- granulated sugar for rolling cookies
Instructions
For Cookies:
- Preheat oven to 375 degrees (F). Line a baking sheet with parchment paper or a silicone mat. Set aside.
- In a large bowl combine the butter and both sugars. Beat until fully combined.
- Add the egg and molasses and combine.
- In a medium bowl combine the flour, baking soda, cinnamon, ginger, and salt. Whisk to combine.
- Fold the dry ingredients into the wet ingredients until just combined.
- Using a tablespoon, scoop the dough out and roll into balls. Chill for 30 minutes.
- Roll the chilled dough balls in the extra sugar and space 2 inches apart on the prepared baking sheet.
- Bake the cookies for 8 minutes. Remove from oven and allow to cool.
Soft Molasses Cookies
- Preheat your oven to 375 degrees (F). Line a baking sheet (this is my favorite) with parchment paper or a silicone mat.
- In a large bowl combine the butter and both sugars. Beat until fully combined.
- Add the egg and molasses and combine them.
- In a medium bowl combine the flour, baking soda, cinnamon, ginger, and salt. Whisk to combine.
- Fold the dry ingredients into the wet ingredients until just combined.
- Using a tablespoon, scoop the dough out and roll into balls. Chill the dough balls for 30 minutes.
- Roll the chilled dough balls in the extra sugar and space 2 inches apart on the prepared baking sheet.
- Bake the cookies for 8 minutes. Remove from oven and allow to cool.
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