Get ready to transform your baking game with these irresistible Molasses Cookies that are about to redefine what you thought you knew about ginger snaps! Imagine a cookie so perfectly spiced, so delightfully chewy, and so incredibly aromatic that it will transport you to a cozy kitchen filled with warmth and comfort. These aren't just ordinary cookies - they're a culinary revelation that will have your family and friends begging for the recipe!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/4 cup molasses
- 1 large egg
- 2 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes using an electric mixer on medium speed.
- Add the molasses and the large egg to the butter-sugar mixture. Beat until well combined and smooth, ensuring that the egg is fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, ground ginger, cinnamon, cloves, baking soda, and salt. This helps to evenly distribute the spices and leavening agent throughout the flour.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough.
- Using a tablespoon or a cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- For a decorative touch, you can roll the cookie dough balls in additional granulated sugar before placing them on the baking sheet, which will create a nice sparkle on the cookies.
- Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set and the tops are slightly cracked. The cookies will continue to firm up as they cool, so be careful not to overbake.
- Once baked, remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your delicious Molasses Cookies Better Ginger Snaps with a glass of milk or your favorite beverage!
Tips
- Make sure your butter is truly softened but not melted - room temperature is key for the perfect cookie texture.
- Don't overmix the dough! Mix just until the ingredients are combined to keep your cookies tender and soft.
- Rolling the cookie dough balls in extra sugar before baking creates a beautiful crackled surface and adds a delightful sparkly texture.
- Watch your baking time carefully - these cookies can go from perfectly done to overdone quickly. Remove them when the edges are set but the centers still look slightly soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack. This helps them set and prevents breaking.
- Store in an airtight container to maintain their soft, chewy texture for up to a week - if they last that long!
Nutrition Facts
Calories: kcal
Carbohydrates: 18g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
