These molasses cookies are the tender cookies with lots of spices.
Homemade Molasses cookies are the best not only during Christmas season but all year round. The beauty of these cookies are that you can make it ahead of time and let the dough chill in the fridge or even in the freezer until you are ready to use.
I think it will also be a fun activity to do with your little ones. Baking with kids can get a bit overwhelming because of the mess. However, if you let kids help with rolling the dough in the sugar, it’s fun enough for the kids and also less things you have to clean up!
Super Soft Molasses Cookies
These molasses cookies are the tender cookies with lots of spices.
Ingredients
- 3/4 cup (170g) unsalted butter room temperature
- 3/4 cup (75g) packed light or dark brown sugar
- 1/4 cup (50g) granulated sugar
- 1/4 cup (60ml) dark molasses
- 1 large egg room temperature
- 2 tsp0 pure vanilla extract
- 2 1/4 cups (281g) all-purpose flour
- 1 and 1/2 teaspoons baking soda
- 2 tsp ground ginger
- 1 1/4 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
ROLLING
- 1/3 cup 67g granulated or coarse sugar, for rolling
Instructions
- In a large bowl, beat the butter, granulated sugar, and brown sugar together on high speed until creamy and combined. Add the molasses and beat until combined. Then add the egg and vanilla extract and beat until well combined.
- In a different bowl, whisk the flour, baking soda, ginger, cinnamon, nutmeg, and salt together until combined.
- Slowly mix the dry ingredients into the wet ingredients until combined. Cover dough tightly with aluminum foil or plastic wrap and let the dough chill in the refrigerator, at least an 1 hour and up to 2 days.
- Preheat oven to 350°F (177°C).
- Remove cookie dough from the refrigerator. Roll cookie dough, into balls. Roll each in granulated sugar. Bake for 11-12 minutes or until edges appear set.
- Store in an airtight container for up to 1 week.