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Bakery Style Molasses Cookies

These Bakery Style Molasses Cookies are wonderfully soft, chewy, and bursting with warm spices like ginger, cinnamon, and cloves. Each cookie features a delightful crinkled, sugary crust, reminiscent of your favorite local bakery.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 36 cookies
Course: Dessert, Holiday, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/4 cups All-Purpose Flour
  • 2 tsp Ground Ginger
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Cloves
  • 1 tsp Baking Soda
  • 1/4 tsp Salt
Wet Ingredients
  • 1/2 cup Unsalted Butter softened, 1 stick
  • 1/2 cup Granulated Sugar
  • 1/2 cup Light Brown Sugar packed
  • 1 Large Egg room temperature
  • 1/4 cup Unsulphured Molasses not blackstrap
  • 1 tsp Vanilla Extract
For Coating
  • 1/2 cup Granulated Sugar or turbinado sugar

Equipment

  • Large mixing bowls
  • Electric Mixer (stand or hand)
  • Whisk
  • Rubber Spatula
  • Measuring cups and spoons
  • Baking sheets
  • Parchment Paper
  • Small cookie scoop (1.5 tbsp)
  • Wire cooling rack

Method
 

Prepare Dry Ingredients
  1. In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. Set aside.
Cream Wet Ingredients
  1. In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter, 1/2 cup granulated sugar, and light brown sugar on medium speed until light and fluffy, about 2-3 minutes.
  2. Beat in the large egg until just combined. Then, add the molasses and vanilla extract, mixing until fully incorporated. Scrape down the sides of the bowl as needed.
Combine and Chill Dough
  1. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined and no streaks of flour remain. Be careful not to overmix.
  2. Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This helps the cookies maintain their shape and develop flavor.
Bake the Cookies
  1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
  2. Place the remaining 1/2 cup of granulated sugar (for coating) in a shallow bowl. Scoop out dough using a 1.5-tablespoon cookie scoop or roll into 1-inch balls. Roll each dough ball generously in the granulated sugar until fully coated.
  3. Arrange the sugared dough balls on the prepared baking sheets, spacing them about 2 inches apart.
  4. Bake one sheet at a time for 8-10 minutes, or until the edges are set and the centers still look soft and slightly puffed. The cookies will crinkle beautifully as they bake.
  5. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve and Store
  1. Enjoy your warm, spiced molasses cookies! Store leftover cookies in an airtight container at room temperature for up to 5 days.

Notes

For an extra chewy cookie, underbake slightly. If you don't have turbinado sugar for coating, regular granulated sugar works perfectly fine. Ensure your molasses is unsulphured for the best flavor.