These molasses cookies are soft on the inside, slightly chewy on the outside, and coated in a sugar crust. With the rich flavor of molasses and ginger, these are the perfect Holiday treat.
- 1 cup cake flour (120g)
- 1 1/2 cups all purpose flour (192g)
- 1 tsp salt
- 1 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ginger
- 1/4 tsp clove
- 1 cup unsalted butter, room temp (225g)
- 1 cup dark brown sugar, packed (200g)
- 1/4 cup organic molasses (88g) *SEE NOTES
- 2 tsp vanilla extract
- 1 large egg
- Demerara or raw sugar for coating
- 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!
*Organic molasses is preferred for this recipe, but not entirely necessary. If you use regular molasses, your cookies will turn out a bit lighter in color but still just as delicious.
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