Description
Soft & Spiced Molasses Cookies
Celebrate the season with these spiced molasses cookies! Their soft texture and warm flavor make them an all-time favorite.
Ingredients:
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp ginger
1/4 tsp cloves
1/2 cup butter
1 cup dark brown sugar
1/4 cup molasses
1 large egg
Granulated sugar for rolling
Instructions:
Combine flour, soda, salt, and spices in a bowl.
Beat butter and sugar, then add molasses and egg.
Roll dough into balls, coat in sugar, and bake at 175°C for 12 minutes.
#MolassesMoments
Step-by-Step Guide
1. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves. Set aside.
2. In a large mixing bowl, use an electric mixer to beat the softened butter and dark brown sugar until light and fluffy, about 2-3 minutes.
3. Add the molasses and egg to the butter mixture and beat until fully combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until the flour disappears. Do not overmix.
5. Cover the dough and chill in the refrigerator for at least 1 hour. This prevents spreading and deepens the flavors.
6. Preheat your oven to 175°C (350°F) and line baking sheets with parchment paper.
7. Place granulated sugar in a small bowl. Scoop dough (about 1 tablespoon each) and roll into balls. Roll each ball in the sugar to coat completely.
8. Place dough balls 2 inches apart on the prepared sheets. Bake for 10-12 minutes, or until the edges are set and the tops are crackled.
9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serving Suggestions
Enjoy these cookies with a glass of cold milk or a hot cup of coffee or chai tea. For a festive dessert, crumble them over vanilla ice cream or serve alongside a slice of pumpkin pie. They also make wonderful edible gifts when packaged in a decorative tin or cellophane bag tied with a ribbon.
How-to Summary
Whisk dry ingredients. Cream butter and sugar, then mix in molasses and egg. Combine wet and dry mixes. Chill dough for 1 hour. Roll into balls, coat in sugar, and bake at 175°C for 10-12 minutes. Cool and enjoy.
Frequently Asked Questions
Can I use light molasses instead of dark?
Yes, but dark molasses provides a richer, more robust flavor. Light molasses will yield a milder, sweeter cookie.
Why did my cookies spread too much?
The dough likely wasn’t chilled long enough. Chilling solidifies the butter, preventing excessive spread during baking.
Can I make the dough ahead of time?
Absolutely. The dough can be refrigerated for up to 3 days. Let it sit at room temperature for 10-15 minutes before rolling if too firm.
How do I store these cookies to keep them soft?
Store cooled cookies in an airtight container at room temperature with a piece of bread. The bread’s moisture will keep the cookies soft for days.
What can I substitute for the cloves?
If you don’t have cloves, you can use an additional 1/4 teaspoon of allspice or simply increase the cinnamon and ginger by 1/4 teaspoon each.
Common Mistakes to Avoid
- Using melted butter instead of softened butter, which causes greasy, flat cookies.
- Skipping the chill time, leading to cookies that spread into thin puddles.
- Overmixing the dough after adding the flour, which develops gluten and creates tough cookies.
- Overbaking. The cookies will firm up as they cool. Remove them when the edges are set but the centers still look soft.
- Measuring flour incorrectly. Spoon flour into the measuring cup and level it off; scooping packs in too much.
Conclusion
These Soft & Spiced Molasses Cookies are a timeless treat that perfectly captures the warmth of the season. With their chewy texture, crackled tops, and deep, spicy-sweet flavor, they are sure to become a cherished part of your holiday baking tradition. Follow the detailed steps and tips to avoid common pitfalls, and you’ll have a perfect batch every time. Happy baking and savor those #MolassesMoments!
