Soft Molasses Cookies

Combine the cake flour, all purpose flour, salt, baking soda, and spices in a bowl. Set aside.

In the bowl of an electric mixer (fitted with the paddle attachment), cream together the butter and sugar until light and fluffy. This should take 2-3 minutes on medium-high speed.

Once fluffy, mix in the molasses, vanilla, and egg.

Pour in the dry ingredients and mix until combined. Your dough should be sticky but easy to scoop.

Scoop out 13 large cookies (using a 2oz scoop) or 20 regular cookies onto a small tray lined with wax paper. The dough should hold its shape once scooped. If it’s too thin, add an extra tablespoon of flour to the dough.

Chill the dough for at least 4 hours or overnight.

When they’re ready to bake, place a large baking sheet lined with parchment paper inside the oven and preheat it to 350F.

Roll the cookie dough in the sugar, applying some slight pressure to get the sugar to stick.

Remove the baking sheet from the oven and place 4-5 large cookies (or 5-6 medium cookies) spaced about 2 inches apart. Place the remaining cookie dough back in the fridge. It’s important to keep the dough cold at all times.

Bake for 12-14 minutes for large cookies (or 10-12 for medium cookies). The edges should be slightly wrinkly and the center will be puffed up. The cookies will settle and darken as they cool.

Allow them to rest on the baking sheet for a couple minutes before transferring to a cooling rack.

Finish baking the rest of the batch and enjoy!