Description

Soft, chewy molasses cookies with a crackly sugar top, deeply spiced with ginger, cinnamon, and cloves for a perfect autumn treat.

Ingredients

Scale

1/2 cup unsalted butter, softened
1 cup dark brown sugar, packed
1/2 cup granulated sugar
1 large egg, room temperature
1/4 cup unsulphured molasses
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
Coarse sugar or turbinado sugar for rolling

Instructions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, dark brown sugar, and granulated sugar until light and fluffy (3-4 minutes).
Beat in the egg and molasses until fully combined.
In a separate bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
Cover the dough and refrigerate for at least 15 minutes (or up to 24 hours).
Scoop dough balls (about 1.5 tablespoons each) and roll them in coarse sugar until fully coated.
Place cookies on baking sheets, spaced 2 inches apart.
Bake for 9-11 minutes, rotating pans halfway through, until edges are set but centers look slightly soft.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chilling the dough is crucial to prevent spreading. Use dark brown sugar for deep flavor. Do not overbake; cookies will firm up as they cool. Store in an airtight container with a slice of bread to maintain softness.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 20
Sodium: 150
Fat: 8
Saturated Fat: 5
Carbohydrates: 28
Fiber: 1
Protein: 2

Keywords: molasses cookies, fall baking, holiday cookies, soft cookies, crackly sugar top, ginger snaps, autumn recipes