Molasses Cookies

MOLASSES COOKIES😍

Weekend baking projects = covered. This is my idea of a perfect cookie: crisp on the outside, chewy gooey centers, and the perfect amount of spice. Run, don’t walk, and make these ASAP because they are SO GOOD!

Makes about 24 cookies.

Ingredients:

For the Molasses Cookies:

• ¾ cup softened salted butter (1 ½ sticks)

• 1 cup white sugar

• 1 egg

• ¼ cup molasses

• 2 cups all-purpose flour

• 2 tsps baking soda

• ¾ tsp cinnamon

• ½ tsp ground ginger

• ¼ tsp ground cloves

• ½ tsp salt

• ¼ cup white sugar (for topping)

Directions:

For the Molasses Cookies:

• Add softened butter and white sugar to the bowl of a stand mixer (or use a hand mixer) and beat for 3-5 minutes until lighter in color and slightly fluffy.

• Add the egg and molasses and beat until combined.

• Add in the flour, baking soda, cinnamon, ground ginger, cloves, and salt, and mix until incorporated and no flour streaks remain. Be careful not to overmix the dough.

• Place in the fridge to chill for 10-15 minutes while you preheat the oven to 350 degrees.

• Add ¼ cup white sugar to a bowl and line two cookie sheets with parchment paper.

• Using a 1” cookie scoop or tbsp, scoop into small balls (slightly smaller than a golf ball), roll between your hands, then coat in white sugar.

• Add to a baking sheet at least 2” apart as they will spread while cooking. Do this in batches if needed.

• Bake at 350 degrees for 8-10 minutes or until the edges just start to set. They will still look slightly puffed up, but will continue cooking and flatten as they cool. After 2-3 minutes transfer to a wire rack or cooling rack. Serve and enjoy!

These cookies will keep at room temperature for 3-5 days, but they never last that long in my house! They’re also a great gift for neighbors, friends, and family.

To Make Ahead:

• These are a great cookie to prep ahead of time. Just roll into balls and refrigerate or freeze BEFORE tossing in the white sugar. If you are freezing the cookie dough, be sure to let the cookies come to room temperature before baking.