Description
Soft molasses cookies with a blend of sweet and spice.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup unsalted butter (softened, 2 sticks)
- 3/4 cup brown sugar
- 1 large egg
- 3/4 cup molasses
- 1/3 cup granulated sugar (for rolling)
Instructions
- In a medium mixing bowl mix together the flour, baking soda, cinnamon, ground ginger, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or with a hand-held mixer, cream together the butter and the brown sugar, about 5 minutes.
- Add in the molasses, beat until it’s combined. Then beat in the egg.
- Slowly add the flour mixture into the wet ingredients, beating between each addition. Scrape down the bowl as needed.
- Cover the bowl with aluminum foil or plastic wrap and refrigerate for 1 hour. If it stays in the fridge for longer than 2 hours, let it sit at room temperature for at least 30 minutes before scooping.
- Preheat the oven to 350°F. Line two cookie sheets with parchment paper.
- Roll the dough into 1 tablespoon sized balls. Roll each cookie in granulated sugar. Place each cookie about 2 inches apart on the cookie sheet.
- Bake for 10-12 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
Notes
- These cookies capture the cozy spirit of fall and winter.
- Pair with coffee or add to holiday cookie trays.
- Prep Time: 25 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 168
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
Keywords: molasses cookies, fall recipes, winter desserts