Soft Molasses Cookies

By Sally's Baking Recipes · 60 min

Ingredients

Instructions

1. Whisk the flour, baking soda, ginger, cinnamon, cloves, nutmeg and salt together. Set aside.
2. Beat the butter and both sugars on high speed until creamy, about 2 minutes. Beat in the molasses, then the egg and vanilla, about 1 minute more. Scrape down the bowl as needed.
3. On low speed, mix the dry ingredients into the wet ingredients until just combined. The dough will be slightly sticky.
4. Cover and chill the dough for 1 hour, up to 2–3 days. If it has chilled longer than 2 hours, let it stand at room temperature for at least 30 minutes so the cookies spread.
5. Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment or silicone mats.
6. Roll the dough into 1-tablespoon balls, roll each in the granulated sugar, and place them 3 inches apart on the sheets.
7. Bake 11–12 minutes, until the edges look set. If the tops are not cracked, remove the sheet and bang it gently on the counter 2–3 times, then return it to the oven for 1 more minute.
8. Cool on the baking sheet for 5 minutes, then move to a wire rack to cool completely. Store covered at room temperature for up to 1 week.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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