Spiced Molasses Cookies
These delicious spiced molasses cookies have the most wonderful aroma and bake up thin, with a slightly chewy texture and a subtle buttery flavor.
Richly flavored with a combination of cinnamon, ginger, allspice, and cloves, these molasses cookies are a great addition to a holiday cookie assortment. Compared to a lot of Christmas cookies, this recipe is quite easy to make and a fun project to tackle with kids.
Top Tips for Perfect Cookies
- Measure carefully and follow instructions: You should always measure carefully when baking anything and cookies are no exception. Follow the instructions too. If your recipe calls for creaming butter and sugar together separately from the dry ingredients, be sure you take that extra step.
- Don’t overmix the dough: Mix your ingredients together thoroughly, but don’t go overboard as this can make the texture of your cookies hard or tough.
- Don’t grease your cookie sheets: Greasing your cookie sheets can cause your cookies to spread too much, so don’t do it unless your recipe calls for it specifically. To keep cookies from sticking, consider lining your sheets with parchment paper.
- Make your cookies the same size: Whether you’re making drop cookies or rolled, make the size and thickness of your cookies as uniform as possible. This will ensure even baking and overall better results.
- Adjust your oven racks: If you are baking just one sheet of cookies at a time, position the rack in the center of the oven. If you are baking two sheets at a time, divide the oven into thirds with your racks and swap the sheets top to bottom about halfway through the baking time.
- Let cookie sheets cool between batches: When baking multiple batches of cookies in succession, allow the cookie sheets to cool completely before dropping more dough on them. If you are using parchment paper you can prepare a fresh batch ahead of time and as soon as the sheet cools, simply slide the parchment onto it.
- Don’t overbake: Most cookie recipes list baking time in a range. Cookies bake very quickly so you always want to check for doneness at the minimum time listed in the instructions. Touch the top. Cookies that are done will feel like they have set and be dry to the touch.
- Transfer baked cookies to cooling racks immediately: Cookies on a hot baking sheet will continue to bake, so unless your recipe specifies not to, transfer finished cookies to cooling racks immediately. Always wait until cookies are completely cooled before storing.
- Storing cookies: Store cookies in containers with tight-fitting lids. Soft cookies should always be stored separately from crisp cookies and placing wax or parchment paper between the layers is recommended to keep them from sticking. Cookies can also be stored in the freezer for up to three months.
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Spiced Molasses Cookies
These delicious spice cookies have the most wonderful aroma and bake up thin, with a slightly chewy texture and a subtle buttery flavor.
Ingredients
- 12 tablespoons unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1/4 cup molasses
- 1/4 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1-3/4 cups all-purpose flour
- 1 tablespoon baking soda
Instructions
- Using an electric mixer on medium speed, cream the butter and sugar together in a large mixing bowl until well blended.
- Scrape down the sides of the bowl with a rubber spatula, add the egg and beat until light and fluffy. Add the molasses, salt, cinnamon, ginger, allspice, and cloves. Beat just until blended.
- Combine the flour and baking soda in a separate bowl. Gradually add the dry ingredients to the butter mixture, mixing until well combined. Wrap the dough in plastic wrap and chill for a minimum of 2 hours.
- Preheat oven to 350°F and line 2 cookie sheets with parchment paper.
- Using your hands, pinch off 1-1/2 to 2 teaspoons of dough at a time and roll into balls about 1 inch in diameter. Place the balls about 2 inches apart on the parchment-lined cookie sheets.
- Bake for 10 to 12 minutes, until the cookies are set and barely crisp around the edges. Allow to cool on the baking sheets for 2 minutes, then carefully transfer to wire racks with a thin spatula.
Tips for Making This Recipe
Store cookies in containers with tight-fitting lids and place wax or parchment paper between the layers to keep them from sticking. Cookies can be stored at room temperature for up to 3 days, in the refrigerator for up to a week, and in the freezer for up to three months.
Calories: 74kcal, Carbohydrates: 10g, Protein: 1g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Cholesterol: 13mg, Sodium: 94mg, Fiber: 1g, Sugar: 6g
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