Soft Molasses Cookies
Ready In: 50 mins
Yields: 44 cookies
Ingredients
- 1 cup unsalted butter
- 1 cup sugar, plus more for coating the dough
- 1⁄2 cup molasses
- 2 1⁄4 teaspoons baking soda
- 1 teaspoon salt
- 1 1⁄4 teaspoons cinnamon
- 1 1⁄4 teaspoons ground cloves
- 3⁄4 teaspoon ground ginger
- 2 large eggs
- 3 1⁄2 cups unbleached all-purpose flour
Directions
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the molasses while mixing at slow speed, then the baking soda, salt, and spices.
- Add the eggs one at a time, beating well after each addition.
- Scrape down the sides of the bowl to make sure everything is incorporated.
- Stir in the flour.
- Cover the bowl and refrigerate the dough for 1 hour.
- Preheat oven to 350°; lightly grease (or line with parchment paper) two baking sheets.
- Shape or scoop the dough into 1 1/2-inch balls; a tablespoon cookie scoop works well here.
- Roll them in sugar and put them on the prepared baking sheets, leaving about 2 inches between them.
- Bake for 10 minutes; the centers will look soft and puffy, which is ok.
- As long as the bottoms are set enough to lift partway off the cookie sheet without bending or breaking, they are ready to come out of the oven.
- Cool the cookies on the pan for 10 minutes before transferring to a rack to cool completely.
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