Soft and chewy, loaded with rich spices and molasses, these cookies are the perfect holiday treat. For those who adore the flavors of cinnamon, ginger, and cloves, you will love these cookies. They are my all-time favorite cookie!
Years ago, I received The King Arthur Flour Cookie Companion as a gift. It soon became my go-to cookbook. I’ve baked countless cookie recipes from it, more than from any other book or online source. Its cover is now worn, the pages are sticky, and over half the book is marked with slips of paper. Among its treasures, I found this irresistible molasses cookie recipe. If you are looking for a great all-around cookie book brimming with cookie and bar recipes, this is the book for you.
I haven’t changed any of the ingredients or the ingredient amounts in this recipe, it is the exact same recipe aside from the addition of vanilla extract, and the fact that I don’t chill the cookie dough. This is purely because I was so excited to try these cookies the first time I made them, that I didn’t have the patience to chill the dough first.
I’m not sure the cookies could get any better, they turn out so soft and fluffy without chilling the dough first. I have made this recipe more times than I can count and have never had an issue with them. I mean look at them, they are perfect.
- Butter – Unsalted butter works best in this recipe. If you are using salted butter omit the salt from the recipe.
- Granulated Sugar
- Molasses – use unsulphured light molasses for the best taste.
- Baking Soda
- Salt
- Vanilla Extract – For the best flavor use pure vanilla extract.
- Cinnamon
- Cloves
- Ginger
- Eggs
- All-purpose flour
Cream the butter and sugar fully. Making sure the butter and sugar are fluffy and lighter in color is key to creating the best texture in the cookies.
Scrape the sides of the bowl after adding the wet ingredients to make sure everything has been fully incorporated. The wet ingredients should be fully incorporated before adding the dry ingredients.
Lightly flatten the portioned cookie dough. After portioning and rolling the cookie dough in sugar lightly flatten the cookie dough, the cookie will have more spread versus a domed or thicker cookie when baked.
Do not over bake. Because of carry over cooking, it is important to pull the cookies out when they are almost completely baked. 10 minutes is the sweet spot for these cookies. The middles look slightly under when pulled out of the oven but will be fully cooked after cooling completely.
Store in an airtight container for up to 5 days. After that they become stale. Which I don’t mind, this is when I like to have them with a hot cup of Chia Tea.
Bakery Style Chocolate Chip Cookies
Tried This Recipe?
Leave a review below, I would love to hear how it turned out! ⭐⭐⭐⭐⭐
FOLLOW ME on Facebook, Pinterest, Instagram and YouTube to stay connected!
Molasses Cookies
Soft, chewy and deliciously spiced Molasses Cookies. Simple to make with just a few ingredients. Add these cookies to your next holiday cookie tray.
Ingredients
Instructions
-
Preheat an oven to 350°F and line a baking sheet with parchment paper.
-
In the bowl of a mixer fitted with a paddle cream together the butter and sugar. Cream until lighter in color and fluffy. Add in the eggs and mix until fully incorporated.
-
Next, add in the molasses, scraping down the sides of the bowl as needed to make sure everything is fully incorporated. Mix in the vanilla extract until well combined.
-
Add in the spices, baking soda and salt. Mix well. Now add in the flour and mix just until combined.
-
Using a 1-ounce portion scoop or 2 rounded tablespoons, drop the cookies on the prepared baking sheet. Roll each dough ball in the extra sugar and place back on the baking sheet, lightly pressing the dough down to flatten it a little.
-
Place in the preheated oven and bake for 10 minutes. Allow to cool for 2-3 minutes before moving to a cooling rack. Enjoy!
Note
This recipe makes 54 (1-ounce) cookies.
Yes, yes, yes! These cookies are sooooo good! Thanks for sharing!
I’m so happy to hear you like them!