Soft & Chewy Molasses Spice Cookies

Ingredients (~3-4 dozen cookies)

• 3/4 cup unsalted butter, softened
• 1 cup + 2 Tbsp granulated sugar
• 1 large egg + 1 large egg yolk
• 1 1/2 tsp vanilla extract
• 6 Tbsp molasses
• 3 cups all-purpose flour
• 3 tsp baking soda
• 2 1/4 tsp ground ginger
• 3/4 tsp kosher salt
• 3/4 tsp ground cinnamon
• 1/8 tsp ground cloves (or a large pinch)
• 1/8 tsp freshly grated nutmeg (or a large pinch)

Make the Dough

Preheat your oven to ~350°F. Line baking sheets with parchment paper or silicone mats.

In a large mixing bowl, cream the butter and sugar together on medium speed for ~2 minutes until light and fluffy.

Add the egg, egg yolk, vanilla, and molasses. Mix for ~1 minute on medium speed.

In a separate small bowl, whisk together the flour, baking soda, ginger, salt, cinnamon, cloves, and nutmeg.

Add the dry ingredients to the wet ingredients in three batches. Mix on low speed until just incorporated each time. Do not overmix.

Bake

Use a cookie scoop to portion the dough onto the prepared baking sheets.

Bake for ~10 minutes.

(Optional Tip: After removing the cookies from the oven, gently press little indentations into the top of each cookie with your fingers. This gives them a bumpy, crinkled texture).

Allow the cookies to rest on the baking sheet for ~5 minutes before transferring them to a wire rack to cool completely.

Soft & Chewy Molasses Spice Cookies

prep time:15 minutes mins

cook time:10 minutes mins

Cooling Time15 minutes mins

total time:40 minutes mins

Think of these as the “little black dress” of your holiday baking. They are delicious enough to stand on their own with a deep, comforting flavor of ginger, cinnamon, and molasses. However, they are also the perfect blank canvas—feel free to dress them up with a white chocolate drizzle, candied ginger, or a glaze.

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Ingredients

~3-4 dozen cookies

• ▢ 3/4 cup unsalted butter softened
• ▢ 1 cup + 2 Tbsp granulated sugar
• ▢ 1 large egg + 1 large egg yolk
• ▢ 1 1/2 tsp vanilla extract
• ▢ 6 Tbsp molasses
• ▢ 3 cups all-purpose flour
• ▢ 3 tsp baking soda
• ▢ 2 1/4 tsp ground ginger
• ▢ 3/4 tsp kosher salt
• ▢ 3/4 tsp ground cinnamon
• ▢ 1/8 tsp ground cloves or a large pinch
• ▢ 1/8 tsp freshly grated nutmeg or a large pinch

Instructions

• Preheat oven to 350°F and line baking sheets with parchment paper.
• Cream butter and sugar for 2 minutes until fluffy.
• Add egg, egg yolk, vanilla, and molasses. Mix for 1 minute.
• Whisk dry ingredients in a separate bowl.
• Add dry ingredients to wet ingredients in three batches, mixing on low speed.
• Scoop dough onto prepared baking sheets.
• Bake for 10 minutes.
• Let cookies rest on baking sheet for 5 minutes.
• Transfer cookies to wire rack to cool completely.

Notes

Optional: Press gentle indentations into cookie tops for crinkled texture.