Spiced Molasses Cookies
Delightful cookies with a tender, chewy texture and a perfect blend of spices, ideal for cozy evenings or holiday celebrations.
Servings: 24 cookies
Calories: 150kcal
Ingredients
Dry Ingredients
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 3 1/2 cups sifted all-purpose flour (430g)
- 1 tablespoon baking soda
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground white pepper
Wet Ingredients
- 10 tablespoons unsalted butter, softened (1 1/4 sticks, 140g)
- 1 cup sugar (200g)
- 1/2 cup packed light brown sugar (100g)
- 2 large eggs
- 3/4 cup molasses (180ml)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Toast the ground ginger, cloves, cinnamon, and cardamom in a small skillet over medium heat for 2-3 minutes until fragrant. Set aside.
- Sift together the flour, toasted spices, baking soda, salt, and white pepper in a medium bowl.
- In a large bowl, beat the softened butter, sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time to the butter mixture, beating well after each addition, and mix in the molasses until fully incorporated.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined.
Baking
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake the cookies for 10 to 12 minutes, or until the tops feel firm to the touch.
- Let the cookies cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.
Notes
For chewier cookies, slightly underbake them. You can also add chopped walnuts or pecans for a crunch. Adjust the ginger and cinnamon for your taste.