Soft Molasses Cookies (Rena’s Family Recipe)
Bake a batch of soft molasses cookies with this old-fashioned family recipe. Thick, cake-like, and perfectly spiced, these drop cookies are a holiday favorite.
Ingredients
- 3 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/2 cup molasses
- 4 tablespoons unsalted butter at room temperature
- 1/2 cup sugar
- 1 large egg
- 1/4 cup water
Instructions
- Add the flour, baking soda, baking powder, and salt to a medium mixing bowl and whisk together. Then add the cinnamon, nutmeg, allspice, and cloves and whisk until well combined. Set aside.
- In a large bowl, beat butter, molasses, and sugar with an electric mixer on medium speed until fluffy, about 5 minutes. Beat in the egg, add the water, and mix until well blended.
- Add the flour mixture to the molasses mixture a little at a time, and mix until well blended. Cover and chill for at least one hour.
- Preheat oven to 375°F. Line two cookie sheets with parchment paper.
- Drop rounded tablespoons of dough 2 inches apart onto the prepared baking sheets. Flatten balls slightly with wet fingertips. Bake 8 to 10 minutes or until set. Cool cookies on a cooling rack. Makes 48 cookies.
Notes
- Storage: Store cooled cookies in an airtight container at room temperature for up to 1 week.
- Freeze baked cookies: Layer between parchment in a freezer-safe container or bag. Freeze up to 2 months. Thaw at room temperature.
- Freeze cookie dough: Scoop 1-inch balls of dough with a #60 cookie scoop. Freeze on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding 1 to 2 minutes to the baking time.
Nutrition
Serving: 2cookiesCalories: 112kcalCarbohydrates: 21.4gProtein: 2gFat: 2.3gSaturated Fat: 1.3gCholesterol: 12mgSodium: 84mgPotassium: 130mgFiber: 0.5gSugar: 8gCalcium: 23mgIron: 1mg
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