Easy Bakery Style Molasses Cookies
These Easy Bakery-Style Molasses Cookies are just like the cookies you find in a fine bakery, except you can mix the dough up in one bowl in just ten minutes - and they cost WAY less!
Servings: 24
Calories: 108kcal
Ingredients
- ½ cup 1 stick butter
- ⅓ cup granulated sugar
- ¼ cup packed dark brown sugar
- ⅓ cup mild-flavored molasses
- 1 large egg
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1½ teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon kosher salt
- Raw sugar also called Demera or Turbinado sugar, for rolling
Instructions
- Place oven racks in lower and upper thirds of oven and preheat to 375°. Line two sheet pans with parchment paper. (I love these parchment paper sheets that are already cut to the size of a sheet pan.)
- Melt butter in a medium large pot, just until melted. Remove from the heat and add sugars and stir to combine. Add molasses and egg and stir well.
- Stir in flour, baking soda, cinnamon, ginger, cloves, and salt just until combined.
- Place raw sugar in a shallow bowl. Scoop out dough with a cookie scoop (mine holds 2 tablespoons) and roll into balls. If dough seems sticky, chill 20 minutes. (Out of the four times I've made the cookies, only once did the dough seem sticky, but after a short stint in the refrigerator, it was perfect for rolling.
- Roll balls, sugar and place on prepared pans, spacing 2” apart.
- Bake cookies, rotating baking sheets halfway through, until cookies are puffed, cracked, and set around edges, 10-12 minutes. Transfer to wire racks and let cool.
- Do Ahead: Cookie dough can be made and rolled into balls 2 weeks ahead. Freeze on a baking sheet; transfer to resealable plastic bags. Let sit at room temperature 30 minutes before rolling in sugar.
Nutrition
Calories: 108kcal | Carbohydrates: 16g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 178mg | Potassium: 85mg | Fiber: 0g | Sugar: 8g | Vitamin A: 130IU | Calcium: 16mg | Iron: 0.8mg