The BEST Molasses Cookie
These molasses cookies are buttery, chewy, soft on the inside but crisp on the outside. Flavored with ground ginger, cinnamon, and nutmeg these also make amazing holiday gifts for family and friends.
Servings 20 cookies
Calories 200kcal
Equipment
- Kitchen Scale
- Stand Mixer
Ingredients
- ¾ cup Butter (6 oz, 1 ½ stick)
- ⅓ cup White sugar
- ½ cup Dark Brown sugar
- 1 Egg yolk
- ½ cup Molasses
- 2 ¼ cups All-purpose flour
- 1 tsp Baking soda
- 1 tsp Ground ginger
- ¼ tsp Cinnamon
- ¼ tsp Nutmeg
- ¼ tsp Allspice
- ¼ tsp Salt
- 1 tsp Vanilla extract
For coating
- ½ cup Sanding sugar for coating (or extra fine sugar)
Instructions
- Dry ingredients - In a bowl combine flour, baking soda, salt, spices, and ground ginger - set aside.
- In the bowl of a stand mixer with the paddle attachment - cream the butter and both sugars until light and fluffy.
- Add egg yolk, molasses, and vanilla. Followed by the flour mixture. Combine well but do not overmix.
- Cover the bowl with plastic wrap and let chill in the fridge for at least 2 hours
- Preheat oven at 170 C / 340 F.
- Use a cookie scoop or two tablespoons to remove golf size balls - Roll into a ball, then coat in the sanding or super-fine sugar.
- Place on the baking tray, making sure to leave space for them to spread.
- Bake in a preheated oven for 8 to 9 minutes until the top is cracked.
- Cool on a cookie tray for 5 minutes then transfer to a cooling rack to cool completely before you transfer to a cookie jar.
- These cookies will stay good for up to 2 weeks.
- The cookie dough can be refrigerated for a week or frozen for up to a month.
Video
Nutrition
Calories: 200kcal | Carbohydrates: 26g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 35mg | Sodium: 120mg | Potassium: 0mg | Fiber: 1g | Sugar: 12g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg