Super Soft Molasses Cookies

These homemade molasses cookies are perfectly soft and chewy on the inside, crackly tops with warm holiday spices in every bite. They stay soft for days and are sure to be an absolute favorite at any holiday party.

Ingredients

• 3/4 cup unsalted butter, room temperature
• 1/2 cup light or dark brown sugar
• 1/4 cup granulated sugar
• 1/3 cup unsulphured or dark molasses
• 1 large egg, room temperature
• 1 tbsp. vanilla extract
• 2 1/4 cup all-purpose flour
• 1 1/2 tsp. baking soda
• 2 tsp, ground ginger
• 2 tsp ground cinnamon
• 1/4 tsp. ground cloves
• 1/4 tsp. nutmeg
• 1/4 tsp salt
• additional 1/4 cup granulated sugar for rolling

Directions

In a stand mixer with a paddle attachment, cream together the butter and sugars until light and fluffy. Then add in the molasses, egg and vanilla. Mix together for about 2 minutes until it’s combined. Scraping down the sides.

Then add in all the dry ingredients, flour, baking soda, spices and salt. Continue on low mixing it all together until the dough forms and comes together.

Cover bowl and chill for 1 hour, or up to 3 days.

Preheat the oven to 350 degrees.

Grease two sheet pans and set aside. Pull out the dough and let it come back to room temperature. Scoop 2 tbsp dough balls and roll into the sugar covering the whole ball and place onto the prepared pan about 3 inches apart. Bake in the oven for 11-13 minutes until the edges and top are crisp. If the tops haven’t cracked on top gently bang the pan on the counter 2-3x to help get the cookies to spread out a little more. Then place back into the oven for 1 more minute.

Remove from the oven and let cool for about 5 minutes before transferring them to a cooling rack. Store in a air tight container at room temperature for up to 1 week.