Spiced Molasses Cookies are a delightful treat that brings warmth and nostalgia with every bite. Perfectly spiced with ginger and cinnamon, these cookies are ideal for cozy fall gatherings or as a sweet holiday indulgence.
All-purpose flour forms the base of our cookies, providing the structure necessary to hold everything together. Ground ginger and ground cinnamon are the stars here, infusing the cookies with a warm, spicy aroma. Baking soda helps the cookies rise slightly while maintaining a soft and chewy texture. Ground cloves add depth and a hint of sweetness. A pinch of salt enhances all the flavors. Unsalted butter brings richness, while white sugar adds sweetness and helps with the cookie's soft texture. Egg acts as a binder, and the water provides a bit of moisture. Finally, molasses gives these cookies their signature dark color and deep, sweet flavor.
Pair these cookies with a scoop of vanilla ice cream for a delightful dessert. They're also splendid when dunked in a glass of cold milk. For a festive touch, serve with a warm mug of spiced apple cider.
First, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking. In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon, cloves, and salt. This dry mix will be set aside for later.
In a large bowl, use a mixer to cream the softened butter and 1 cup of sugar until the mixture is light and fluffy. It should look pale and hold together nicely. Next, beat in the egg, mixing well, and then stir in the water and molasses until everything is well combined.
Gradually add the dry ingredients to the wet mixture. It's best to do this in batches, mixing just until everything is incorporated. You want a dough that's consistent but not overworked. Once mixed, shape the dough into walnut-sized balls and roll each one in some extra sugar for a sweet, crackly finish.
Place the sugared balls onto your prepared baking sheets, giving each cookie about 2 inches of space to spread. Gently flatten each ball with a fork before popping them into the oven. Bake for 8-10 minutes, watching for the tops to crack and the edges to firm up. Let them cool on the baking sheets for about 5 minutes before transferring to wire racks to finish cooling completely.
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