A soft warm blanket in a cookie. These are the cookies I crave when seasons change and cool weather hits. Warm cinnamon, nutmeg, ginger, and molasses combine with the perfect thickness, soft and chewy textured for the spice cookie dreams are made of. They always transport me back to New England falls and winters baking for friends who loved these cozy cookies as much as I do. I love to dip one side of these cookies in melted white chocolate for an extra decadent twist and let dry. There will be no re-gifting when you give these away!
Makes: Approximately 2 Dozen
Active Time: 20 minutes
Chilling Time: 1 hour (or overnight)
- 2 and 1/4 cups all-purpose flour
- 1 and 1/2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) of unsalted butter, softened to cool room temperature (not overly warm)
- 1/2 cup packed light or dark brown sugar
- 1/4 cup granulated sugar
- 1/4 cup dark molasses
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1/2 cup granulated sugar (for topping)
- Whisk the flour, baking soda, ginger, cinnamon, nutmeg, and salt together until combined. Set aside.
- In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until creamy and combined, about 2 minutes. Add the molasses and beat until combined. Then add the egg and vanilla extract and beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
- Mix the dry ingredients into the wet ingredients on low speed until combined. Cover dough and chill for 1 hour or overnight is fine too.
- Preheat oven to 350°F. Line two large baking sheets with parchment paper or non-stick baking mats.
- Remove cookie dough from the refrigerator and let sit a few minutes if dough chilled longer than a couple hours. Roll cookie dough into 1 1/2 inch balls. Roll each in granulated sugar and place a couple inches apart on the baking sheets. Bake for 11-12 minutes or until cookies look puffy and soft and edges are set.
- Remove from the oven and allow cookies to cool on the baking sheet a few minutes before transferring to a wire rack to cool completely. They should crackle as they sink slightly when cooling but will still be soft and thick.
- They should stay soft when covered and stored at room temperature for several days.
For White Chocolate Dipped Molasses Cookies:
Melt half and 11 ounce bag white chocolate chips in a small pot stirring on very low heat until just melted. Spoon white chocolate over one side of each cookie and lay on a sheet of wax paper to dry.