Description
Chewy, warmly spiced molasses cookies with a crackled sugar‑coated top
Ingredients
- ¾ cup unsalted butter, room temperature
- 1 cup dark brown sugar
- 1 large egg
- ⅓ cup molasses
- 2¼ cups all‑purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 teaspoons ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup granulated sugar (for rolling)
Instructions
- Beat butter and brown sugar until light and creamy.
- Add the egg and molasses; beat until well combined.
- Stir in flour, baking soda, salt, and the spices; mix until dough comes together.
- Refrigerate the dough for 1 hour.
- Preheat oven to 375 °F (≈190 °C). Line baking sheets with parchment paper.
- Scoop the dough into 24 balls. Roll each in granulated sugar to coat.
- Place dough balls spaced out on the baking sheet and bake for about 11 minutes, until the edges are set and the tops crackle.
- Let cookies cool on the baking sheet for a few minutes, then transfer to a rack to finish cooling completely.
Notes
- Use dark brown sugar and full‑flavoured molasses for richer taste.
- Do not skip chilling — helps prevent spreading and enhances crackle.
- Roll generously in sugar for better crackled top.
- Cool completely before storing; cookies will firm up as they cool.
Nutrition
- Serving Size: 1 cookie
- Calories: 156
- Sugar: 15 g
- Sodium: 157 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 23 mg
