Who doesn’t love the rich, spiced flavor of fresh bakery style molasses cookies?
These soft, chewy cookies are a holiday classic, but they’re so irresistible that you’ll want to bake them year-round!
Made with dark molasses, warming spices, and a touch of vanilla, these cookies bring a cozy taste of nostalgia with every bite.
Whether you’re cozying up with a hot drink or sharing a plateful with friends and family, these molasses cookies are sure to impress.
Let’s dive into the secrets of achieving that perfect bakery texture and irresistible flavor!
Ingredients Needed
Here’s a breakdown of the ingredients that make these cookies special:
- All-Purpose Flour: Provides structure for the cookies. You can sift it for a lighter texture.
- Brown Sugar: Adds moisture and a deeper flavor, helping keep the cookies soft.
- Molasses: This key ingredient adds that characteristic molasses flavor and rich color. Use unsulfured molasses for the best results.
- Spices: Ginger, cinnamon, and cloves create the warm, spiced flavor that pairs perfectly with molasses.
- Butter: Adds richness and helps create a chewy texture.
- Vanilla Extract: Rounds out the flavors and enhances the spices.
- Baking Soda: Provides leavening, giving the cookies a slight rise and soft texture.
- Salt: Enhances the overall flavor and balances the sweetness.
Choosing Quality Molasses:
Opt for unsulfured molasses for a balanced flavor profile. Blackstrap molasses can be used, but it’s more intense and less sweet, which can make cookies slightly bitter.
How to Make Bakery Style Molasses Cookies
Follow these steps to create perfect bakery-style molasses cookies from scratch:
- Prepare the Dough:
- In a large mixing bowl, cream the butter and brown sugar until light and fluffy.
- Add in the molasses and vanilla extract, mixing until fully incorporated.
- Add the Dry Ingredients:
- In a separate bowl, sift together the flour, baking soda, salt, and spices (ginger, cinnamon, and cloves).
- Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
- Chill the Dough:
- Cover the bowl and chill the dough for at least 1 hour. This helps the flavors meld and prevents spreading during baking.
- Shape the Cookies:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop 1-2 tablespoons of dough and roll into balls, then roll in granulated sugar for a classic crackly finish.
- Bake:
- Place dough balls on the prepared baking sheet, leaving room for spreading.
- Bake for 8-10 minutes. The cookies should be slightly soft in the center when you remove them from the oven; they’ll firm up as they cool.
- Cool and Enjoy:
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Tips for Soft and Chewy Texture:
- Chill the Dough: This prevents excess spreading and intensifies the flavor.
- Use Brown Sugar: It’s more hydrating than white sugar, helping to retain moisture.
- Avoid Overbaking: Remove cookies from the oven just before they’re fully set in the center.
Decorating and Serving Ideas
- Classic Sugar Coating: Roll each dough ball in granulated sugar before baking to create a beautiful, crackly finish on top.
- Holiday Décor Options: Add festive touches with a drizzle of icing or sprinkle of holiday-themed decorations like edible glitter.
- Pairing Suggestions: These cookies are perfect with a hot drink—try serving them with coffee, tea, or hot chocolate for a cozy treat.
Storing and Freezing Molasses Cookies
To keep your cookies fresh and delicious, follow these tips:
- Room Temperature Storage: Store cookies in an airtight container for up to a week.
- Freezing the Dough: Scoop and roll dough balls, freeze on a baking sheet, then transfer to a freezer bag for easy baking later.
- Freezing Baked Cookies: Cool completely, then layer with parchment paper in a freezer-safe container. Thaw at room temperature before serving.
Recipe FAQ’s
Can I use blackstrap molasses in this recipe?
Yes, but keep in mind that blackstrap molasses has a more intense and less sweet flavor. It may create a slightly bitter taste, so it’s best to use unsulfured molasses for a classic flavor.
Can I make the dough in advance?
Absolutely! The dough can be made and refrigerated for up to 48 hours. If freezing, shape the dough into balls, freeze on a baking sheet, and store in a freezer bag for easy baking later.
Can I make these gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free 1:1 baking flour, although the texture may vary slightly.
Bakery Style Molasses Cookies
Ingredients
- 2 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¾ cup unsalted butter softened
- 1 cup brown sugar packed
- 1 large egg
- ¼ cup unsulfured molasses
- 1 teaspoon vanilla extract
- ⅓ cup granulated sugar for rolling
Instructions
- Prepare Dry Ingredients: In a medium bowl, sift together the flour, salt, baking soda, ground ginger, cinnamon, and cloves. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and brown sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Beat in the egg, molasses, and vanilla extract until smooth and fully incorporated.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms. Be careful not to overmix.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour. This step is important to enhance flavor and prevent excessive spreading during baking.
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Shape the Cookies: Scoop about 1 tablespoon of dough and roll it into a ball. Roll each ball in granulated sugar to coat, and place it on the prepared baking sheet, leaving about 2 inches of space between cookies.
- Bake: Bake in the preheated oven for 8-10 minutes. The cookies will look slightly soft and underbaked in the center when you remove them, but they will firm up as they cool.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy!