Molasses Cookie Recipe: How to Make the Best Molasses Cookies

• 2 ¼ cups all-purpose flour
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cardamom
• ¼ teaspoon ground cloves
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup (1 ½ sticks) unsalted butter, softened
• ⅓ cup granulated sugar, plus more for rolling
• ⅓ cup dark brown sugar
• 1 large egg yolk, room temperature
• ½ cup molasses
• 1 teaspoon vanilla extract

1. 1

   In a large mixing bowl, whisk the flour, ground spices, baking soda, and salt.

2. 2

   In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar on medium speed until fully incorporated.

3. 3

   Add the egg yolk and continue to beat until fully incorporated.

4. 4

   Add the molasses and vanilla and continue to beat until fully incorporated.

5. 5

   Add the dry ingredients to the wet ingredients and mix on low speed until incorporated, pausing occasionally to scrape the bottom and sides of the bowl to fully incorporate the mixture.

6. 6

   Form a large dough ball and cover it with plastic wrap. Refrigerate the dough overnight or up to three days.

7. 7

   The next day, preheat the oven to 350 degrees Fahrenheit and remove the cookie dough from the refrigerator.

8. 8

   Line two baking sheets with parchment paper and prepare a shallow bowl of granulated sugar.

9. 9

   When the dough is soft enough to handle, use a 1-inch cookie scoop to scoop out uniform dough balls.

10. 10

    Roll each ball in sugar and press down with your palm to flatten the ball. Then space the cookies 2 inches apart on the baking sheets.

11. 11

    Bake until the cookies start to crinkle on top but are still soft in the middle, about 10–12 minutes. Rotate the sheets halfway through to ensure the cookies are baked evenly.

12. 12

    Let the cookies cool on the baking sheets for 15 minutes, then transfer them to a wire rack to cool completely.

13. 13

    Serve the freshly baked cookies immediately or store them in an airtight container for up to three days.

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