Bakery Style Molasses Cookies
This Bakery Style Molasses Cookie recipe brings classic flavor and soft, chewy texture straight to your kitchen!Featuring warming spices, rich molasses, and a sugar-crackled finish, these cookies are easy to make and perfect for holiday gatherings or everyday treats.
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!