Name: Spiced Molasses Cookies Recipe
Prep time: 15 min
Total time: 25 min
Ingredients: 2 ¼ cups all-purpose flour; 2 teaspoons baking soda; ½ teaspoon salt; 2 teaspoons ground cinnamon; 1 teaspoon ground ginger; ½ teaspoon ground cloves; ¼ teaspoon ground nutmeg; ¾ cup unsalted butter, softened; 1 cup packed dark brown sugar; ¼ cup unsulphured molasses; 1 large egg; 1 teaspoon pure vanilla extract; ¼ cup granulated sugar (for rolling)

Description

Soft, chewy, and perfectly spiced, these Spiced Molasses Cookies capture the comforting flavors of cinnamon, ginger, and cloves in every bite. Ideal for the holiday season or any cozy day at home, they fill your kitchen with a warm, nostalgic aroma and deliver a deep, rich sweetness that makes them irresistible.

Ingredients

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2 ¼ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
¾ cup unsalted butter, softened
1 cup packed dark brown sugar
¼ cup unsulphured molasses
1 large egg
1 teaspoon pure vanilla extract
¼ cup granulated sugar (for rolling)

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Instructions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg until well combined.
In a large bowl, beat the softened butter and brown sugar with an electric mixer on medium speed until light and fluffy, about 2–3 minutes.
Add the molasses, egg, and vanilla extract, and beat until smooth and creamy.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms. Do not overmix.
Chill the dough in the refrigerator for 30 minutes to make it easier to handle and enhance the flavor.
Roll the dough into 1½-inch balls and coat each one in granulated sugar.
Arrange the dough balls about 2 inches apart on the prepared baking sheets.
Bake for 9–11 minutes, or until the tops crack and the edges are set but the centers are still soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For chewier cookies, slightly underbake them and allow them to cool on the baking sheet.
Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Use unsulphured dark molasses for the best flavor — avoid blackstrap molasses as it can be too bitter.
Adjust the spice blend to your liking — add more ginger for warmth or a pinch of cardamom for a unique twist.
To keep cookies soft, place a slice of bread in the storage container to retain moisture.

Prep Time: 15 minutes
Cook Time: 0 minutes