Soft Molasses Cookies

These classic molasses cookies were a favorite when I was growing up and are now a favorite of my own children.

They have the warm, toasty flavor of ginger, cinnamon, cloves, and cardamom and a crackly, sugared crust thanks to a roll in a mix of granulated sugar and crunchy turbinado sugar.

– unsalted butter – light brown sugar – eggs – molasses – AP flour – ground ginger – ground cinnamon – ground cloves – ground cardamom – baking soda – kosher salt – sugar


Preheat the oven to 350 degrees F and line to baking sheets with parchment paper.

Step 1

Cream the butter and sugar with a paddle attachment of an electric mixer until light and fluffy.

Step 2

Add the eggs one at a time, beating after each addition.

Step 3

Whisk the flour, spices, baking soda, and salt, together in a small bowl.

Step 4

Add the flour mixture to the butter mixture and beat on low until just combined.

Step 5

Using a small ice cream scooper or spoon, and scoop out heaping tablespoons.

Step 6

Place the balls on the parchment lined sheet trays about 2 inches apart.

Step 7

Bake for 10 mins, until the tops begin to crack. Cool slightly on the sheet trays, them remove to a wire rack to finish cooling.

Step 7

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