About the Recipe
Growing up, my mom's molasses cookies were a highlight of the holiday season, their spicy aroma filling the house with warmth and nostalgia. They quickly became one of my favorite treats, their chewy texture and crackly tops irresistible. Now, as I carry on the tradition, I find solace in the familiar rhythm of making these beloved cookies, a comforting link to cherished memories of holidays past.
One of the best things about this recipe is its flexibility. I've learned that I can prepare the cookie dough in advance and chill it in the refrigerator for up to 2-3 days, perfect for those busy days leading up to a gathering or event. Additionally, the baked cookies freeze remarkably well for up to 3 months, maintaining their softness and flavor even after thawing. And for spontaneous cravings or last-minute guests, I discovered that unbaked cookie dough balls freeze beautifully for up to 3 months as well, offering a quick and convenient option for freshly baked treats anytime.
Nowadays, I find joy in sharing these molasses cookies with friends and loved ones during various activities and gatherings. Whether it's a cozy evening in with family or a lively holiday party, these cookies never fail to bring smiles and warm hearts. As I watch others savoring each chewy bite, I'm reminded of the power of food to create connections and evoke cherished moments, making these cookies not just a delightful treat, but a symbol of love and togetherness.
Ingredients
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon salt
3/4 cup unsalted butter, softened to room temperature
1/2 cup packed brown sugar
1/4 cup granulated sugar
1/3 cup dark molasses
1 large egg
2 teaspoons vanilla extract
1/3 cup granulated or coarse sugar, for rolling
Preparation
Step 1
Combine the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt in a bowl, whisking until well blended. Set the mixture aside.
Step 2
Using a handheld or stand mixer fitted with a paddle attachment, beat together the butter, both sugars, and molasses on high speed until creamy and fully combined, approximately 2 minutes. Add the egg and vanilla extract, beating until well incorporated, about 1 minute. Remember to scrape down the sides and bottom of the bowl as needed.
Step 3
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until fully combined. The resulting cookie dough will have a slightly sticky consistency. Cover the dough tightly with aluminum foil or plastic wrap and refrigerate for at least 1 hour or up to 2–3 days.
Step 4
Preheat the oven to 350°F (175°C) and prepare two large baking sheets by lining them with parchment paper or silicone baking mats. Ensure even baking by spacing out the cookies on the sheets.
Step 5
Once the cookie dough has chilled, let it sit at room temperature for at least 30 minutes if it has been refrigerated for longer than 2 hours. This ensures proper spreading during baking. Roll the cookie dough into 1 tablespoon-sized balls, then coat each ball in granulated sugar before placing them on the prepared baking sheets, leaving approximately 3 inches between each cookie.
Step 6
Bake the cookies for 11–12 minutes, or until the edges are set. If the tops of the cookies do not appear cracked as desired, gently tap the baking sheet on the counter 2–3 times to encourage spreading and cracking. Return the cookies to the oven for an additional minute if needed.
Step 7
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 8
Store the cooled cookies in an airtight container at room temperature, where they will remain fresh for up to 1 week.