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Soft Molasses Spice Cookies

Soft Molasses Spice Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews
  • Author: Laura Kasavan
  • Prep Time: 40 minutes
  • Cook Time: 13 minutes
  • Total Time: 2 hr 53 minutes (includes chilling)
  • Yield: 28 cookies
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

Soft molasses spice cookies are super tender and perfectly spiced! Follow these steps at home to make these soft baked molasses cookies with crackly tops. For best results, be sure to cover and chill the cookie dough for 2 hours before baking. Cold cookie dough results in thicker cookies! Recipe makes 28 cookies.


Ingredients

Cookies

  • 2 1/4 cups (315 g) all-purpose flour
  • 1 1/2 tsp (8 g) baking soda
  • 1 tsp (3 g) cornstarch
  • 3/4 tsp (5 g) salt
  • 2 1/2 tsp (5 g) ground ginger
  • 1 1/2 tsp (3 g) cinnamon
  • 1/2 tsp cloves
  • 1/4 tsp nutmeg
  • 3/4 cup (168 g) unsalted butter, softened
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (92 g) light brown sugar, firmly packed
  • 1/4 cup (80 g) unsulphured molasses, at room temperature
  • 1 large egg (50 g)
  • 1 tsp (4 g) vanilla extract

For Rolling

  • 1/2 cup (100 g) granulated sugar

Glaze

  • 1 Tbsp (14 g) unsalted butter, melted
  • 1/8 tsp salt
  • 1 tsp (4 g) vanilla extract
  • 1 cup (120 g) powdered sugar
  • 2 Tbsp (30 g) milk
  • coarse sparkling sugar, for topping

Instructions

  1. Make dough: Whisk together flour, baking soda, cornstarch, salt, and spices in a medium bowl. Beat butter and sugars in a large mixer bowl at medium speed until creamy. Beat in molasses until combined. Beat in egg and vanilla. Reduce speed to low and gradually add flour mixture; beat just until incorporated.
  2. Chill dough: The dough will be soft – cover and chill in the refrigerator for 2 hours.
  3. Preheat oven to 350°F and line two baking sheets with parchment paper. Place granulated sugar in a shallow bowl. Use a cookie scoop coated with nonstick spray to form 1 1/2-inch balls of dough (approximately 26-28 grams each). Roll in granulated sugar to coat and place two inches apart on prepared baking sheets.
  4. Bake for 13 to 14 minutes, rotating pans halfway through, until cookies are puffed and crackly, with edges set. Let cookies cool for 10 minutes on baking sheets, then transfer to a wire rack to cool completely.
  5. Make glaze: Whisk together melted butter, salt, vanilla, powdered sugar, and milk in a small bowl until smooth. Drizzle or spoon glaze over cookies and sprinkle with coarse sparkling sugar. Let set before serving.
  6. Store cookies in an airtight container at room temperature for up to 1 week.

Notes

Molasses: I use and recommend Grandma’s Original Molasses.

Make Ahead: Roll the dough into balls and freeze on a baking sheet for 1 hour, then transfer to an airtight container in the freezer for up to 2 months. Just before baking, roll the cookie dough in granulated sugar and bake as directed, adding 1-2 minutes to baking time.

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