Molasses-Spice Cookies

Molasses-Spice Cookies

What you'll need

  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoons salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 3/4 teaspoons ground cloves
  • 1/4 teaspoons ground allspice
  • 12 tablespoons unsalted butter, softened
  • 1/2 cups dark brown sugar, packed
  • 1/2 cups granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/3 cups unsulfured molasses
  • 1/3 cups granulated sugar, for rolling cookies

I have made these cookies every fall for a million years.

Cooking time: 1 hour

  1. Adjust racks to upper and lower-middle position and preheat oven to 375. Whisk flour and spices (not sugars) in a medium bowl and set aside.
  2. Cream butter and sugars until light and fluffy, about 3 minutes at medium speed on an electric mixer.
  3. Scrape down sides of bowl and add egg, vanilla and molasses. Beat until combined, about 30 seconds. Scrape down bowl.
  4. Add dry ingredients and beat at low speed until no bits of flour are visible, about 30 seconds.
  5. Place rolling sugar in a small bowl. Scoop out rounded tablespoons of dough and roll into balls, then roll in the sugar. Place on parchment-lined cookie sheets (2 sheets should fit all the cookies), about 1.5 inches apart. 
  6. Bake about 12 minutes, until outer edges begin to set and centers are soft and puffy, rotating them at around 7 minutes in. If you let them go longer, they may spread out and flatten, while still remaining chewy, which won't be bad, either. 
  7. Cool cookies on the sheets for a couple minutes before transferring them to cooling racks. Eat as soon as you'd like.

Submitted by: Liz

Thanks to: The Best Recipe Cookbook, 1999