Description

These classic molasses cookies are expertly crafted to remain soft and chewy for a full week, avoiding the dryness common in older recipes. With a perfectly crackled sugar-coated top and a warm blend of ginger, cinnamon, and cloves, they are the ultimate nostalgic treat.

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup unsalted butter, room temperature
1/2 cup packed brown sugar
1/4 cup granulated sugar (plus extra for rolling)
1/3 cup unsulphured molasses
1 large egg, room temperature
1 teaspoon vanilla extract

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Instructions

In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt until evenly distributed.
Using a mixer with a paddle attachment, beat the softened butter with the brown sugar and 1/4 cup of granulated sugar on high speed for about 2 minutes until light and creamy.
Pour in the molasses and beat until fully incorporated, then add the egg and vanilla extract and beat for another minute.
Turn the mixer to low and slowly add the flour mixture, mixing just until the white streaks disappear to keep the cookies tender.
Cover the dough tightly with plastic wrap and chill in the refrigerator for at least 1 hour.
Preheat your oven to 350°F (177°C) and line two large baking sheets with parchment paper or silicone mats.
Scoop approximately 1 tablespoon of dough at a time, roll into balls between your palms, and coat thoroughly in extra granulated sugar.
Place the balls on the baking sheets 3 inches apart and bake for 11–12 minutes until edges are set; if tops haven’t cracked, gently bang the pan on the counter and bake for 1 more minute.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

For the best results, ensure your baking soda is fresh to achieve those signature surface cracks. If you prefer an even deeper flavor profile, let the dough chill for up to 24 hours to allow the spices to fully permeate the flour. Always measure your flour using the spoon-and-level method to prevent the cookies from becoming too dense.

Prep Time: 15 mins
Cook Time: 12 mins
Category: Dessert
Method: Baking
Cuisine: American