Molasses Cookies
Molasses Cookies are a holiday classic. This copycat version of the cookie sold at a popular coffee shop is slightly crispy on the outside and super soft on the inside, making it one of our favorite versions of the cookie.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 24 cookies
Calories 144 kcal
Ingredients
- 1/4 c. granulated sugar
- 3/4 c. unsalted butter softened
- 1 c. light brown sugar
- 1 extra large egg
- 1/4 c. unsulphured molasses
- 2 1/4 c. all-purpose flour
- 2 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
Instructions
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Preheat oven to 375F and line two baking sheets with parchment paper. Pour granulated sugarin a small bowl or salad plate. Set aside.
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In a stand mixer fitted with the paddle attachment, cream butter and brown sugar on high-speed until light and fluffy, about 1 minute. Lower speed to medium and add egg and molasses. Scrape down sides of the bowl and beat at high-speed until mixture no longer looks curdled, about 1 minute more.
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Sift flour, baking soda, salt, cinnamon, and ginger into wet mixture. Beat on low-speed until well combined, scraping sides of bowl as needed.
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Use an ice cream scoop or measuring cup to portion out dough. (If the dough is sticking, light spray the scoop or measuring cup with vegetable spray before portioning out each cookie.)
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Roll the dough into a ball, and then roll each ball in the plate of sugar. Place on baking sheet. Flatten each ball slightly.
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Bake for 10-12 minutes, until the cookies are firm to the touch. If baking more than one baking sheet at a time, rotate the baking sheets mid-way through.
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Remove from oven. Allow to cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.