Soft Molasses Cookies
These perfectly soft and chewy Soft Molasses Cookies are an absolute must-make for your holiday baking!
Equipment
- KitchenAid 5-Qt. Tilt-Head Stand Mixer
- Goldtouch® Pro Nonstick Corrugated Half Sheet Pan
- Unbleached Precut Parchment Paper Sheets
- Duralex Nesting Clear Bowls
- Cookie Dough Scoop, 2 Tablespoons
Ingredients
- ¾ cup unsalted butter melted
- 1 cup white sugar plus extra for rolling
- ⅓ cup dark molasses
- 2¼ cups all purpose flour (measured by scoop and leveling)
- 2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon powdered ginger
Instructions
- In a large stand mixer combine the butter, sugar, egg and molasses. Mix for a minute or two until well combined.
- Combine the flour, cloves, ginger, cinnamon and baking soda and sift together.
- Slowly add the flour mixture to the molasses mixture and mix until evenly combined. Cover and refrigerate for at least 1 hour.
- Preheat the oven to 350 degrees F.
- Once chilled, scoop 2 tablespoons of dough at a time and roll into balls. Roll them around in a small cup of sugar and set onto a parchment lined baking sheet.
- Bake for 10-12 minutes.
- Remove from the oven and transfer the cookies onto a cooling rack to cool.
Notes
Molasses makes baked goods extra soft so these cookies stay chewy even longer! Store them in the freezer and allow to come to room temperature before serving. Use dark molasses for the best results.
Nutrition
Serving: 1cookieCalories: 228kcalCarbohydrates: 33gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 35mgSodium: 155mgPotassium: 139mgFiber: 1gSugar: 19gVitamin A: 300IUVitamin C: 0.01mgCalcium: 24mgIron: 1mg
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