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Luna Hossain

Molasses Cookies

This is a simple recipe for soft, chewy molasses cookies with crisp edges and a warm, rich flavor. The process involves preheating the oven, mixing dry ingredients, creaming butter and sugar, adding egg and molasses, then combining everything into a soft dough. The dough is rolled into sugar-coated balls and baked until the tops crack while the centers stay tender. Letting the cookies cool briefly helps them set without losing their softness. The recipe is quick, easy, and produces flavorful cookies that remain moist and soft.
Calories: ~160 | Carbs: ~22 g | Fat: ~7 g | Protein: ~2 g
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 18
Course: Cookies
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground ginger
  • 3/4 cup unsalted butter softened
  • 1 cup brown sugar
  • 1 large egg
  • 1/3 cup molasses
  • 1/3 cup granulated sugar for rolling

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Hand mixer or sturdy spoon
  • Baking sheet
  • Parchment paper
  • Cooling rack

Method
 

  1. Heat the oven.
  2. Set the oven to 350°F. Line a baking sheet with parchment. The oven should be fully hot before baking.
  3. Mix the dry ingredients.
  4. Stir the flour, baking soda, salt, and ginger in a bowl. The mix should look even, with no clumps.
  5. Cream the butter and sugar.
  6. In another bowl, mix the butter and brown sugar until smooth and fluffy. It should look lighter and spread easily.
  7. Add egg and molasses.
  8. Mix in the egg first. Then add the molasses. The dough will turn dark and glossy.
  9. Combine wet and dry.
  10. Add the dry mix to the wet mix. Stir just until the dough comes together. It should feel soft and slightly sticky.
  11. Roll in sugar.
  12. Scoop dough into balls about the size of a walnut. Roll each one in granulated sugar until coated.
  13. Bake.
  14. Place dough balls on the baking sheet with space between them. Bake for 8–11 minutes. The tops should crack, and the centers should look set but soft.
  15. Cool.
  16. Let the cookies rest on the pan for 5 minutes. Then move them to a rack. They will firm up as they cool.

Notes

  • Do not overmix the dough or the cookies can turn tough.
  • Do not overbake. They should look soft in the middle when you pull them out.
  • If the dough feels very warm or sticky, chill it for 20 minutes before baking.
  • Macros are approximate estimates.
  • Cookies can be stored at room temperature for 3–4 days.