Recipe: Soft Molasses Spice Cookies
When the temperatures dip into a frigid state and the snow begins to fall, I love filling my house with the smell of molasses cookies like these Soft Molasses Spice Cookies. It’s the sort of smell that triggers fond memories.
I found this recipe for Soft Molasses Spice Cookies a few years ago (recipe slightly adapted from: Arugula Files)
NOTE: For those of you who are used to reading my blog posts, I have decided to change my style from step-by-step pictures to just a few pictures. I needed to do this to save time to allow me to continue to blog. I’m hoping you still get some useful tips and guidance as you try out my recipes. Please comment below if desired.
For a standard printable recipe, CLICK HERE or scroll all the way to the bottom>
Here’s how to make these delicious Soft Molasses Spice Cookies…
- Adjust your oven rack to the middle position.
- Preheat your oven 375 degrees F (TIP: Oven Temperature Conversion Chart)
- Line a baking sheet with parchment paper or use a silpat. (TIP: How to Bake Cookies on 3 different Surfaces )
- Place 1/2 cup sugar for dipping in a shallow pan and set aside.
In medium bowl, whisk (or sift) together the dry ingredients: flour, baking soda, spices, and salt. Set aside.
In a mixing bowl (or hand mixer or by using a strong arm with wooden spoon), beat butter and both sugars at medium speed until light and fluffy. This should take about 3 minutes.
Reduce speed to low and add the egg yolk and vanilla extract. Then increase the speed to medium and beat until incorporated. This should take about 20 seconds.
Reduce speed to low again and add the molasses. Mix until fully incorporated, which will take about 20 seconds.
Scrape bottom and sides of bowl with rubber scraper and then reduce speed to lowest setting. Carefully add flour mixture and mix until just incorporated – this should take about 30 seconds.
Scrape bowl down sides of bowl one last time.
Add candied ginger and give the dough a final stir by hand with rubber scraper to ensure that no pockets of flour remain at bottom and candied ginger is well distributed. Keep in mind that the dough will be soft at this point.
Using tablespoon (I use a tablespoon size cookie scoop), scoop heaping scoops of dough and roll between palms into 1 1/2-inch balls. Drop and roll each ball into the pan with granulated sugar and repeat with remaining cookie dough. Place sugar coated cookie dough balls spaced 2 inches apart on prepared cookie sheet.
Bake only one sheet at a time until cookies are slightly cracked but still a bit puffy and edges have begun to set but centers are still soft (cookies may look raw or seem underdone). This should take about 11 minutes, and be sure to rotate baking sheet halfway through baking. It’s important not to over bake these cookies otherwise they will not be soft.
Cool cookies directly on the baking sheet 3-5 minutes, then use spatula to transfer cookies to wire cooling rack.
Finish cooling cookies until they are room temperature and serve.
The Soft Molasses Spice Cookies can be stored at room temperature in airtight container or zip-top plastic bag up to 5 days. They can also be stored in the freezer for up to 3 months.
I love these Soft Molasses Spice Cookies. Look at the cracks with a bit of sugar oozing from them. I wish they made computers/tablets/phones scratch & sniff because this would be THE BEST ever!
If you try this recipe for Soft Molasses Spice Cookies, please COMMENT below. I want to hear your results!
Enjoy the comfort of food!
PS: If you see mistakes (i.e., spelling errors or inconsistencies in the recipe), please tell me right away. I appreciate any help I can get!