Certain smells and flavors immediately bring back memories, especially smells. You can be in one place, smell something familiar, and be transformed back in time. For me, molasses is one of those smells. Growing up, my dad and I would enjoy soft molasses cookies, store bought, but it was always so special. I remember getting them together, and sharing them while we played board games or went on road trips, and it was always wonderful. These cookies meet that fondness – they’re a soft-baked, flavorful molasses cookie, with a lot of spices to match. They have a slight crisp-ness to the edges, and soft centers – personally exactly what I look for in molasses cookies. Try these – you won’t be disappointed!

Soft Baked Molasses Cookies

Alex Kornswiet

These are a soft-baked, flavorful molasses cookie, with a lot of spices to match. They have a slight crisp-ness to the edges, and soft centers – personally exactly what I look for in molasses cookies. Try these – you won’t be disappointed!

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Prep Time 15 mins

Cook Time 12 mins

Cooling Time 1 hr

Total Time 25 mins

Servings 24 cookies

Ingredients

  

• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 3/4 cup unsalted butter softened
• 3/4 cup brown sugar
• 1/4 cup dark molasses*
• 1 egg
• 2 teaspoons vanilla extract
• 1/3 cup granulated sugar for rolling

Instructions

 

• Add flour, baking soda, spices, and salt to a medium bowl. Mix until combined.
• In a large bowl, mix butter and brown sugar until combined, mixing by hand or with an electric mixer on medium speed for 1-2 minutes until creamier. Add the molasses, and mix until combined. Next, add the egg and vanilla extract, mixing for about 1 minute until fully incorporated.
• Add the dry ingredients to the wet mixture in the large bowl, and mix until just combined. When the dough has formed, keep it in the large bowl, and cover the dough with plastic wrap.
• Place the dough (kept in the bowl and covered) in the refrigerator and cool for about 1 hour. If you need more time, you can keep the dough in the fridge for up to 3 days, but you will need more time for it to reach room temperature when you’re ready to bake.
• Preheat the oven to 350 degree F about 15 minutes before baking. Prepare a sheet tray with aluminum foil.
• Remove the dough from the fridge. If it cooled for only 1 hour, it’s ready to use immediately. If it’s been in longer, let it come to room temperature for about 15 minutes.
• Place the 1/3 cup granulated sugar in a bowl. Roll the dough into balls, about 1 1/2 tablespoons, and roll them in the sugar. Place the prepared dough balls on the baking sheet – 12 per sheet (3 rows of 4 cookies each) – and flatten each ball slightly.
• Bake cookies for 10-12 minutes until tops are cracking. Let cool for about 5 minutes on the tray, remove from the tray, and let cookies continue to cool on a wire rack.
• Enjoy!

Notes

SERVING: These are best if you let them cool for about an hour before enjoying so the flavors can enhance. Then enjoy!

 

STORAGE: Store securely in plastic wrap, or in a sealed plastic bag or container. Enjoy within 2-3 days for the freshest taste and texture.

 

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If you make this recipe, remember to tag me on Instagram @bread_andbreakfast, and use the hashtag #breadandbreakfast