Reminder: The dough needs to be chilled for ~1 hour before baking.
- 2 cups all-purpose flour (240 g)
- 2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 3/4 cup unsalted butter, melted and cooled slightly (1 1/2 sticks, 6 oz)
- 1 cup granulated sugar, plus more for rolling (200 g)
- 1 egg
- 1/4 cup molasses (not blackstrap)
- In a medium bowl, whisk together the flour, baking soda, cinnamon, cloves, ginger and salt. Set aside.
- In a stand mixer fitted with the paddle attachment, beat together the melted butter, 1 cup sugar, egg and molasses until well combined.
- Add the flour mixture to the butter mixture and, on low speed, mix just until combined. Cover the bowl and refrigerate until thoroughly chilled, about 1 hour.
- When the dough is chilled and you're ready to bake, preheat the oven to 350 degrees.
- Form the chilled dough into 1” balls and roll in sugar. Place on a parchment-lined or greased cookie sheet, 8 per sheet. Bake for 8-10 minutes, rotating the pans halfway through baking and removing when you first observe “cracks” in the cookies. (If taken out sooner rather than later, the cookies will stay soft and chewy.) Repeat with remaining dough.
- This recipe has been around for years(!), so if a stand mixer is unavailable, hand beaters are a welcome substitute. And if you're up for the arm workout, a large bowl and a wooden spoon work wonders, too.
- You can also make this dough ahead of time, leave in the fridge for a full day or two, and then bake off just before you want warm-out-of-the oven homemade cookies.
- Although tempting, there is no need to flatten the dough balls before baking.
Keywords: Molasses Cookies, Christmas Cookies, Spice Cookies, Spiced Cookies, Winter Cookies, Fall Cookies