Molasses Cookies are big soft, chewy cookies that scream to be made for the holidays. They are made with all the warm spices we love this time of year. I made these cookies the first year I moved to Kentucky. I remember sharing them with an elderly neighbor who told me they tasted just like the Molasses Cookies her grandmother use to make. I couldn’t have gotten a better compliment. The cookies are very easy to put together and chances are you already have all the spices you need to make them.
The one thing you may have to purchase is molasses, feel free to use whatever brand you like. I’m just showing you the bottle I used so you get an idea of what you need.
After the dough was made I used my 2 Tablespoon measuring spoon to measure the soft cookie dough out to roll into balls. The cookie dough balls are then rolled in granulated sugar to coat them.
I placed 6 dough balls on an ungreased cookie sheet. You don’t want to put anymore than 6 on a sheet because these are large cookies that spread. I baked the cookies for about 11 minutes, they were puffed up when I took them from the oven and flattened when they cooled. You’re going to love these big, soft, chewy Molasses Cookies, they’d make a great addition to your cookie trays for the holidays. Enjoy!
- 2 1/4 cups flour
- 2 Teaspoons baking soda
- 1/2 Teaspoon salt
- 1 Teaspoon ground ginger
- 1 1/2 Teaspoons cinnamon
- 1/4 Teaspoon Allspice
- 3/4 Teaspoon cloves
- 1 1/2 sticks butter, softened
- 1/2 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 Teaspoon vanilla
- 1/3 cup molasses
- 1/3 cup granulated sugar for rolling cookies in
- Preheat oven to 375 degrees. Pans used - 2 ungreased Cookie Sheets
- Stir the first 7 ingredients together (dry ingredients) in a medium bowl and set aside.
- In a large bowl, beat the butter until smooth and creamy. Add the brown sugar and 1/2 cup white sugar to the bowl, beat until light and fluffy. Add the egg, vanilla and molasses, beat until just incorporated, scraping the bowl down as needed.
- With the mixer on low, gradually add the dry ingredients to the butter mixture, mixing until just in incorporated.
- Place the remaining 1/3 cup white sugar on a plate or in a shallow bowl. Measure the dough out by using 2 Tablespoons, roll the 2 Tablespoons of dough into balls. Place the dough balls in the white sugar to coat. Using an ungreased cookie sheet , place 6 dough balls to a sheet, the cookies will be large and will spread.
- Bake 11 to 13 minutes until cookies are puffed up and the centers are soft. Let the cookies sit on the cookie sheet for 3 minutes , transfer to cooling racks to cool completely. Store in an air tight container.
If you like this recipe, you may enjoy these as well.