This molasses cookies recipe is a soft molasses cookie with a cracked sugar coat. It is not gingerbread loaf or gingersnaps baked hard.
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Molasses Cookies
- Total Time: 40 minutes
- Yield: 24 cookies 1x
Description
Molasses Cookies. From Alissa.
Ingredients
- 3/4 cup (170g) butter, softened
- 1 cup (200g) sugar, plus more for rolling
- 1 egg
- 1/4 cup (60ml) molasses
- 2 cups (240g) flour
- 2 teaspoons baking soda
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Instructions
- Cream the butter and 1 cup sugar. Beat in the egg and molasses.
- Stir in flour, baking soda, spices, and salt. Chill 20 minutes if the dough is soft.
- Heat the oven to 375°F (190°C). Roll tablespoons in sugar.
- Bake 8 to 10 minutes. The cookies should look puffed and cracked, not hard.
Notes
Robust molasses, not blackstrap. Chill the dough if it feels sticky.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Soda
Two teaspoons sounds high. Molasses is acidic and needs it for the crack.
Sugar coat
Granulated sugar, not powdered. Powdered sugar melts into a sheet.
Spice
Ginger first, cinnamon second. Clove is optional and easy to overdo.
Cool
They crisp on the sheet for a minute, then go back to soft.
Nutrition (estimated)
About 130 calories per serving. Estimate only, not a lab test.
FAQ
Chewy or crisp?
Pull them while the centers look soft for a chew. Extra minutes make a snap.
Blackstrap?
Too bitter for this amount of sugar.
No crack?
The sugar coat was thin, or the oven was cool. Roll them well and use 375°F.
Storage
Airtight for 5 days. A slice of bread in the tin keeps them soft.