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Soft and Chewy Molasses Cookies

Soft and chewy molasses cookies are rolled in sugar and baked until puffed and crackled, with set edges and soft centers. A 30-minute chill helps the dough hold its shape as the cookies bake.
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Prep Time 20 minutes
Cook Time 12 minutes
Chilling 30 minutes
Total Time 1 hour 2 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

  • 0.75 cup unsalted butter softened
  • 1.25 cups granulated sugar divided
  • 1 egg large
  • 0.25 cup unsulphured molasses
  • 2.25 cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.5 tsp ground cloves
  • 0.5 tsp salt

Equipment

  • 2 baking sheets
  • 1 electric mixer

Method
 

  1. Heat the oven to 350°F and line two baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter and 1 cup of the granulated sugar with an electric mixer until creamy, about 2 minutes.
  3. Beat in the egg and unsulphured molasses until combined.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.
  5. Add the flour mixture to the butter mixture and mix on low just until no dry streaks remain.
  6. Cover and chill the dough for 30 minutes.
  7. Put the remaining 1/4 cup granulated sugar in a small bowl.
  8. Scoop the dough into 1-tablespoon portions and roll each portion into a ball.
  9. Roll each dough ball in the sugar.
  10. Arrange the dough balls about 2 inches apart on the prepared sheets.
  11. Bake for 10 to 12 minutes, swapping the sheets’ positions halfway through, until the cookies are puffed and crackled with set edges and soft centers.
  12. Let the cookies cool on the sheets for 5 minutes.
  13. Transfer the cookies to a wire rack to cool completely.

Notes

For soft centers, remove the cookies when the edges are set and the centers are still soft. Store in an airtight container at room temperature for up to 5 days; freeze for up to 3 months. For a dairy-free version, use a plant-based butter substitute.