Soft Molasses Cookies

Soft Molasses Cookies

Rating:

(8 votes) 4 8

Molasses, cinnamon, ground cloves and ginger make this spice cookie a perfect treat without being too sweet.

Shared by

Ingredients

  • 1 C. (2 sticks) unsalted butter
  • 1 C. sugar, plus more for coating the dough
  • 1/2 C. molasses
  • 21/4 tsp. baking soda
  • 1 tsp. salt
  • 1 1/4 tsp. cinnamon
  • 1 1/4 tsp. ground cloves
  • 3/4 tsp. ground ginger
  • 2 large eggs
  • 31/2 C. unbleached all-purpose flour

Our Readers Also Loved

Directions

In a large mixing 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 the oven to 350 degrees. Lightly grease (or line with parchment) two baking sheets. Shape or scoop the dough into 11/2-inch balls; a tablespoon cookie scoop works well here. Roll them in granulated sugar and put them on the prepared baking sheets, leaving about 2 inches between them.

Bake the cookies for 10 minutes. The centers will look soft and puffy, which is okay. As long as the bottoms are set enough to lift part way off the cookie sheet without bending or breaking, they're ready to come out of the oven. Cool the cookies on the pan for 10 minutes before transferring them to a rack to cool completely.

Yield: 44 cookies

Reviews (3)

  • I made these for my son-in-law and he (and the rest of us) LOVED them! They stay SOFT and are very easy to whip together. I'm going to make them again soon.

    Flag as inappropriate smalsom  |  June 17, 2009

  • Made these cookies for Christmas this year.... very, very good... soft and just the right spices .... will make again, too.

    Flag as inappropriate NancyD  |  December 18, 2008

  • These were soooo good. definately plan to make them again and again.

    Flag as inappropriate LPB63  |  December 3, 2007


Our Best Main Ingredient Recipes

Latest Recipe Collections