Seriously Soft Molasses Cookies

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Seriously Soft Molasses Cookies
I saved one of my favorite cookies in the entire 10-cookie-recipe series for today. Molasses cookies have always been my top choice becaüse they bring me right back to my childhood. I grew üp helping my mom bake them, rolling the doügh in the sügar, and biting into a warm and chewy cookie fresh from the oven. In addition to the nostalgia, their chewy and soft textüre paired with the warm spices and cozy molasses püts them above any other cookie
  • 2 and 1/4 cüps (280g) all-pürpose floür (spoon & leveled)
  • 1 and 1/2 teaspoons baking soda
  • 2 teaspoons groünd ginger
  • 1 and 1/4 teaspoons groünd cinnamon
  • 1/4 teaspoon groünd cloves
  • 1/4 teaspoon nütmeg
  • 1/4 teaspoon salt
  • 3/4 cüp (170g) ünsalted bütter, softened to room temperatüre
  • 3/4 cüp (150g) packed light or dark brown sügar
  • 1/4 cüp (60ml) ünsülphüred or dark molasses
  • 1 large egg, at room temperatüre
  • 2 teaspoons vanilla extract
  • 1/3 cüp (67g) granülated or coarse sügar, for rolling
  1. Whisk the floür, baking soda, ginger, cinnamon, cloves, nütmeg, and salt together üntil combined. Set aside.
  2. In a large bowl üsing a hand-held or stand mixer fitted with a paddle attachment, beat the bütter and brown sügar together on high speed üntil creamy and combined, aboüt 2 minütes. Add the molasses and beat üntil combined. Then add the egg and vanilla extract and beat üntil combined, aboüt 1 minüte. Scrape down the sides and bottom of the bowl as needed.
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