Description
These Chewy Molasses Cookies are irresistibly soft with just the right amount of sweetness and spice. Perfect for holiday baking, and you don’t even need to chill the dough!
Ingredients
Scale
- 3/4 cup butter, room temperature
- 1 1/4 cups granulated sugar, divided
- 1 egg
- 1/4 cup molasses
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 2 1/4 cups flour
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter and 1 cup of the sugar together on medium speed for 2 minutes, place the additional sugar in a small bowl for later.
- Add in the egg, molasses, vanilla, baking soda, salt, cinnamon, and ginger and mix for an additional minute, until combined and smooth, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in the flour, mixing until just combined.
- Using a medium cookie scoop (2 tablespoons) portion out the dough and roll it into balls. Roll the dough ball into the reserved sugar and place it on the prepared baking sheet 2- inches apart.
- Bake for 9-10 minutes, until the edges are set.
- Transfer cookies to a wire rack to cool completely.
Notes
- Store airtight for up to 3 days for best freshness.
- These cookies freeze nicely when stored airtight for up to a month. You can also freeze the dough prior to baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 148
- Sugar: 13.1 g
- Sodium: 106.3 mg
- Fat: 6.1 g
- Carbohydrates: 22.1 g
- Protein: 1.5 g
- Cholesterol: 23 mg
