Description

Soft, chewy molasses cookies with a crackly, sugary crust and warm fall spices. These easy-to-make cookies are perfect for autumn baking and freeze beautifully.

Ingredients

Scale

1 cup (226g) unsalted butter, softened
1 cup (200g) granulated white sugar, divided
1 cup (220g) packed brown sugar (light or dark)
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup (170g) blackstrap molasses
2 1/2 cups (315g) all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup (100g) granulated white sugar (for rolling)

Instructions

Whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt in a medium bowl. Set aside.
In a large bowl, beat the softened butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy (about 2-3 minutes).
Add eggs one at a time, beating well after each addition. Mix in vanilla extract and molasses until combined.
Gradually add the dry ingredients to the wet ingredients on low speed. Mix just until the flour disappears; do not overmix.
Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour (or up to 2 days).
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Roll dough into 1.5-tablespoon balls and roll them in granulated sugar until fully coated.
Place sugar-coated balls on prepared baking sheets, leaving 2 inches between each cookie.
Bake for 10-12 minutes, until edges are set but centers still look soft and puffy.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Chilling the dough is non-negotiable to prevent spreading and ensure thick, chewy texture. Use fresh spices for best flavor. Roll generously in sugar for the signature crackly top. Do not overbake; cookies continue to cook on the hot pan. Store in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.

Prep Time: 20 minutes
Cook Time: 10-12 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 18
Sodium: 120
Fat: 7
Saturated Fat: 4
Carbohydrates: 28
Fiber: 1
Protein: 2

Keywords: molasses cookies, fall baking, crackly cookies, ginger cookies, autumn recipes, holiday cookies, soft cookies