Molasses Cookies
This small batch cookie recipe yields 6 cookies, but they are large cookies. I was thrilled with how they tasted (My first time trying a molasses cookie). They are soft and chewy, and it’s difficult to eat just one.
Equipment
- 2 Small bowls
- Baking sheet
- Parchment paper
Ingredients
- 3 Tbsp Butter , softened
- 1/4 Cup + 1 Tbsp Brown sugar, packed
- 1 Large Egg yolk
- 2 1/2 Tbsp Molasses (See Notes)
- 1 tsp Vanilla extract
- 3/4 Cup All-purpose flour
- 1/2 tsp Ground ginger
- 1/2 tsp Ground cinnamon
- 1/2 tsp Baking soda
- 1/32 tsp Ground cloves
For Coating
- 2 Tbsp Sugar
Instructions
- Pre-heat your oven to 350℉. Line a baking sheet with parchment paper.
- In the first small bowl, measure your sugar to roll cookies in. Set aside.
- In a second small bowl, measure out your flour, ginger, cinnamon, ground cloves, and baking soda. Mix and set aside.
- In a 2-cup liquid measuring cup, cream the butter and sugar for 1 minute using an immersion blender with a beaters attachment.
- Mix in the egg, molasses, and vanilla until fully blended.
- Using a spoon, add your flour mixture, in 3 parts, mixing after each addition to the measuring cup with the wet ingredients.
- Measure out 2 1/2 Tbsp of dough for each cookie. Roll into a ball and then roll in the bowl with sugar until coated. Place evenly onto the baking sheet. Refrigerate for 15 minutes.
- Bake the cookies for 10-14 minutes, until edges are set.
- Remove from oven and leave on baking sheet for 5 minutes. Transfer to a cooling rack to cool completely.
Notes
Molasses measuring is super easy when you lightly spray the inside of the measuring cup, then add molasses. The molasses will easily flow out.
Serving suggestions and optional ingredients are not calculated as part of the nutritional facts.
Nutrition
Serving: 1 CookieCalories: 190kcalCarbohydrates: 30gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 45mgSodium: 115mgPotassium: 170mgSugar: 18gCalcium: 40mgIron: 1.3mg