Soft Molasses Cookies
Yield
18 cookies
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Crunchy on the outside and light and fluffy on the inside these Soft Molasses Cookies have just the right combination of sweet and spicy. A great alternative to a gingerbread cookie.
Ingredients
- 1/2 cup Butter Sweet Cream Salted butter, softened to room temperature.
- 1/2 cup Sugar
- 3/4 cup Molasses
- 1 large Egg
- 1 1/2 teaspoons Ground Ginger
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoon Salt
- 2 teaspoons Baking Soda
- 2 1/2 cups All-Purpose Flour
Instructions
- Cream the butter and the sugar in a mixer until it is light and fluffy.
- Add in molasses and egg and beat until. combined.
- In a separate bowl, whisk together the flour, baking soda and spices.
- Add flour to the wet ingredients and mix just until combined.
- Roll dough into a ball and place on a prepared baking sheet.
- Bake cookies in an oven preheated to 375 for approximately 9-10 minutes. (The tops will be cracked, the inside of the cookie still soft.)
Notes
What type of Molasses should I use?
We use Grandma’s Original Molasses. We think Dark or Blackstrap Molasses is too intense for this type of cookie but if you want super spicy … go ahead and use the darker variety.
Can I store/freeze these cookies? Like all cookies, if you don’t freeze or refrigerate them they will stay fresh for about 3-4 days. They should last up to two weeks in the refrigerator and 3 months in the freezer if you store them in an airtight container. We usually add a piece of parchment paper between the layers of the cookies in the container.Did you Make this Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!