Chewy Molasses Spice Cookies
Bake soft, chewy molasses cookies with a crackled top and warm spice flavor. This old-fashioned recipe delivers a comforting, nostalgic treat perfect for fall and winter.
- Prep Time: 20 min
- Cook Time: 12 min
- Total Time: 32 min
- Yield: 36 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1/2 cup unsulfured molasses
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/4 cup granulated sugar, for rolling
Instructions
- Cream together the softened butter and 1 cup of granulated sugar in a large bowl until light and fluffy.
- Beat in the egg until well combined, then stir in the molasses.
- In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Shape the dough into 1-inch balls.
- Roll each ball in the 1/4 cup of granulated sugar set aside for rolling.
- Place the dough balls about 2 inches apart on baking sheets lined with parchment paper.
- Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the edges are set and the centers are still soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For extra chewy cookies, slightly underbake them.
- Store cooled cookies in an airtight container at room temperature.
- You can add 1/2 teaspoon of ground nutmeg for an extra layer of spice.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg