Ingredients
Scale
- 1 1/2 cups unsalted butter, softened
- 2 cups brown sugar
- 2/3 cup molasses (Grandma’s Molasses brand is best!)
- 2 large eggs
- 2 tsp. vanilla
- 3 3/4 cups unbleached white flour
- 1 tsp. sea salt
- 1 1/4 tsp. baking soda
- 2 1/2 tsp. ground cinnamon
- 2 tsp. ground ginger
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground cloves
Instructions
- In a mixer with cookie paddles, combine the butter, sugar, molasses, eggs and vanilla. Beat until creamy.
- Mix together the flour, salt, soda and spices.
- Add flour mixture to the batter, mix just until combined.
- Chill for 6 hours or overnight (overnight is best!) Roll large tablespoons of chilled cookie dough in cinnamon sugar. Place 2 inches apart on a baking sheet lined with parchment paper.
- Bake at 350 degrees for 8-10 minutes until edges are firm, but middles are still soft and a little “wet” in appearance. Remove pan from the oven and let cookies rest for 3-5 minutes on the pan. Finish cooling cookies on a rack.
- Prep Time: 2 hours
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1 Soft Cookie
- Calories: 187
- Sugar: 15 g
- Sodium: 136.3 mg
- Fat: 8.5 g
- Carbohydrates: 26.3 g
- Protein: 2 g
- Cholesterol: 30.7 mg
Keywords: molasses cookies, gingerbread cookies