Old-Fashioned Molasses Cookies
Total Time
30 Minutes, plus a few hours to chill
Prep Time
20 Minutes
Cook Time
10 Minutes
Rating
4.87 out of 5 stars
(127)
Ingredients
36 cookies
- 2⅓ cups all-purpose flour
- 2 tsp baking soda
- ¼ tsp salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground allspice
- ¼ tsp ground cloves
- ⅛ tsp freshly ground black pepper
- ¾ cup (1½ sticks) unsalted butter, at room temperature
- ¼ cup plus 2 Tbsp granulated sugar
- ¼ cup plus 2 Tbsp packed light brown sugar
- 1 egg
- ⅓ cup unsulphured molasses, such as Grandma's Original
- ½ cup raw sugar (for rolling cookies)
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Preparation
Step 1
In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, cloves, and black pepper.
Step 2
In the bowl of an electric mixer fitted with the paddle attachment (or beaters), beat the butter and the granulated and light brown sugars until light and fluffy, about 2 minutes.
Step 3
Beat in the egg and molasses.
Step 4
Add the flour mixture and mix until combined.
Step 5
Chill the dough in the refrigerator until firm, a few hours.
Step 6
Meanwhile, preheat the oven to 350°F and set two racks in the upper and lower thirds of the oven. Line two 13 x 18 in baking sheets with parchment paper.
Step 7
Form heaping tablespoons of dough into balls and roll in the raw sugar to coat generously.
Step 8
Arrange the dough balls about 2½ in apart on the prepared baking sheets.
Step 9
Bake for 9 to 10 minutes, rotating the sheets from top to bottom and front to back midway through, until puffed and set.
Step 10
Let cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
Step 11
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Chef's notes
The cookies will last nicely, stored in an airtight container at room temperature, for up to 3 days.
The cookie dough can be frozen for up to 3 months. Form the dough into balls, freeze on a baking sheet, and then transfer to a sealable bag.
To bake from frozen, add 1 to 2 minutes to the baking time.
