These soft molasses cookies are brimming with warm spices and have a crunchy sugar crust.
- 1 1/4 cups unsalted butter, softened (2 1/2 sticks)
- 1 3/4 cups light brown sugar, packed
- 2 eggs
- 1/2 cup molasses
- 4 cups AP flour
- 3 tsp ground ginger
- 2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground cardamom
- 2 tsp baking soda
- 1 tsp kosher salt
- 1/3 cup sugar (I recommend equal parts granulated sugar and turbinado sugar)
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Preheat the oven to 350 degrees F and line to baking sheets with parchment paper.
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Cream the butter and sugar with a paddle attachment of an electric mixer until light and fluffy. Add the eggs one at a time, beating after each addition. Mix in the molasses.
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Whisk the flour, spices, baking soda, and salt, together in a small bowl.
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Add the flour mixture to the butter mixture and beat on low until just combined.
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Using a small ice cream scooper or spoon, and scoop out heaping tablespoons. Roll each portion into a ball and roll the ball in the sugar in a small bowl.
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Place the balls on the parchment lined sheet trays about 2 inches apart. Bake for 10 mins, until the tops begin to crack.
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Cool slightly on the sheet trays, them remove to a wire rack to finish cooling.
The cookies will keep for 3-4 days in an airtight container at room temperature.
- Use room temperature butter and eggs for the best results.
- Use unsulphured, robust molasses for these cookies. Blackstrap will be too intense!
- I use a small scoop to portion out the dough so the cookies will be uniform in size.
- Wet your hands as you roll out the dough to prevent it from sticking to your hands.
- Parchment or a silpat lined baking sheet prevents the cookies from sticking as they bake.
- I roll the portioned dough in a mix of granulated and turbinado sugar for that crackly crust.
- Bake these just until the tops begin to crack, but the cookies are still soft. They will set as they cool.