Reed’s Holiday Recipe: Molasses Cookies
Each year, I look forward to making molasses cookies with my mom. The warm, chewy blend of ginger, cinnamon, nutmeg, brown sugar—and of course, molasses—in each bite tastes like a comforting affirmation that everything will be okay. Molasses cookies are delicious year-round, but they always taste much more satisfying when the weather has dropped below 75 degrees and you’re counting the days until winter break. I use this recipe by Sally’s Baking Addiction.
Give this recipe a try, and your kitchen is bound to smell like a cozy, winter treat by the end of it!
Ingredients:
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons baking soda
- 2 teaspoons ground ginger
- 1 ¼ teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ¾ cup unsalted butter (softened to room temperature)
- ½ cup packed light or dark brown sugar
- ¼ cup granulated sugar
- ⅓ cup molasses
- 1 large egg
- 2 teaspoons pure vanilla extract
Instructions:
- Combine dry ingredients (flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt) and set aside.
- In a separate bowl, beat softened butter and both sugars together for about 2 minutes on high speed until combined into a creamy texture. Add molasses and beat until combined, and then add the egg and vanilla extract and repeat. Scrape down the bottom and sides of the bowl if needed.
- Mix the dry ingredients into the wet ingredients on low speed until combined. If needed, chill the cookie dough for 1 hour, and up to 2–3 days.
- Preheat the oven to 350° F, and line two large baking sheets with silicone baking mats or parchment paper. Set aside
- Roll the cookie dough into balls, using 1 tablespoon per cookie. Then, roll each cookie dough ball in granulated sugar, and place on the baking sheet 3 inches apart from one another. Bake for 11–12 minutes.
- Allow cookies to cool on the baking sheet for 5 minutes after removing them from the oven. Then, transfer to a wire rack to let cool completely.
Enjoy!