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.
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.