Soft Molasses Cookies are the quintessential holiday cookie! They are soft, with the perfect hint of molasses sweetness!
So I’m going to say it…I don’t like gingerbread. It’s December 8th, I’m in full holiday mode and I just CAN’T with gingerbread. Like, I love the look of those cute little gingerbread men…but they’re always so hard and blah. Anyhow, today on DAY 9 of my 12 Days of Christmas Cookies, I’m getting festive, but ditching the hard crumbly gingerbread…with these Soft Molasses Cookies!!
And if you’ve missed any of the first 8 days of cookies, scroll to the bottom of this post for a recap!
MY OTHER RECIPES
So, we all have that weird jar of molasses in our pantry that’s been there for who even knows how long…let’s break that bad boy out today and give him a new lease on life.
The beauty of these cookies is that they aren’t crazy bold in flavor…just the perfect amount of molasses, cinnamon, and ginger to make them cozy! AND we roll them in granulated sugar so they have that little sugary crunch on the outside, with the inside being soft and tender.
They come together very quickly and they taste like a a lazy Sunday afternoon under a blanket with a fire. That’s a flavor, right?
Add these to your must bake list!!
- 3/4 cup butter, room temperature
- 1 1/4 cup granulated sugar, divided
- 1 egg
- 1/4 cup molasses
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 2 1/4 cups flour
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter and 1 cup of the sugar together on medium speed for 2 minutes, place the additional sugar in a small bowl for later.
- Add in the egg, molasses, vanilla, baking soda, salt, cinnamon, and ginger and mix for an additional minute, until combined and smooth, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in the flour, mixing until just combined.
- Using a medium cookie scoop (2 tablespoon) portion out the dough and roll into balls. Roll the dough ball into the reserved sugar and place on the prepared baking sheet 2- inches apart.
- Bake for 9-10 minutes, until the edges are set.
- Transfer cookies to a wire rack to cool completely.
store airtight for up to 3 days for best freshness.
These cookies will freeze nicely, airtight for up to a month. You can also freeze the dough prior to baking.
Missed any of the 12 Days of Christmas Cookies? Here’s a look back!
Day 1: 3 Ingredient Shortbread
Day 4: Perfect Spritz Cookies
Day 5: Lemon Thumbprint Cookies
Day 7: Coconut Snowman Cookies
Day 8: Red Velvet Snowball Cookies