Soft and Chewy Molasses Cookies
Bake the best Soft and Chewy Molasses Cookies! This old-fashioned recipe features spicy warmth and crackly tops. Includes air fryer tips.
Servings 24 cookies
Calories 140kcal
Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup dark brown sugar packed
- 1/4 cup granulated sugar
- 1/3 cup unsulphured dark molasses e.g., Grandma's
- 1 large egg
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves or nutmeg
- 1/4 tsp salt
- 1/2 cup granulated or turbinado sugar for rolling
Instructions
- In a large bowl, cream together the softened butter, dark brown sugar, and 1/4 cup granulated sugar until creamy and aerated.
- Mix in the molasses, egg, and vanilla extract until fully combined and smooth.
- In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
- Cover the dough and chill in the refrigerator for at least 1 to 2 hours to hydrate the flour and solidify the fats.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- Scoop the chilled dough and roll into 1-inch balls.
- Roll each dough ball generously in the separate bowl of granulated or turbinado sugar until fully coated.
- Place the coated balls on the baking sheet, spaced about 2 inches apart.
- Bake for 8 to 10 minutes. Remove from the oven while they still look slightly underbaked and soft in the center to ensure a chewy texture upon cooling.
- Allow the cookies to cool on the baking sheet for 5 to 10 minutes to set before transferring them to a wire rack to cool completely.
Notes
Nutritional Information
- Calories: 140
- Total Fat: 5g
- Saturated Fat: 3g
- Cholesterol: 20mg
- Sodium: 110mg |
- Total Carbohydrates: 23g
- Dietary Fiber: 0g
- Sugars: 13g
- Protein: 2g