Molasses Cookies

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup packed brown sugar
• 1/2 cup molasses
• 1 large egg
• 2 tablespoons milk
• 2 teaspoons vanilla extract

Steps

1. 1 Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
2. 2 In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, and salt.
3. 3 In a large bowl, beat butter and brown sugar until light and fluffy.
4. 4 Beat in molasses, egg, milk, and vanilla extract until well combined.
5. 5 Gradually add dry ingredients to the wet mixture, stirring until just combined.
6. 6 Scoop dough into rounded tablespoonfuls onto prepared baking sheets, spacing them about 2 inches apart.
7. 7 Bake for 10 to 12 minutes, or until edges are set but centers are still soft.
8. 8 Let cookies cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

Nutrition

Tips

• For extra chewy cookies, chill the dough for 30 minutes before baking.
• These cookies spread a bit, so don't overcrowd the baking sheets.
• Add a sprinkle of coarse sugar to the dough for a bit of sparkle and crunch.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. Reheat briefly in a warm oven to restore freshness.

Serving Suggestions

• Pair with a glass of cold milk or a hot cup of tea.
• Great with a scoop of vanilla ice cream for a classic dessert.

FAQ