This soft molasses cookie recipe is my favorite. Ever. It creates large, saucer sized cookies that are flexible and chewy in the center yet harder on the outer edges. Just perfect! These are the flavorful ones you probably remember from your childhood. Did your grandma make these too? Mine did.
These freeze and thaw well. I like to make a double batch and freeze half. Thaw them for several hours at room temperature on the counter.
2 cups flour (I use 1/2 cup whole wheat & 1 1/2 cup all purpose)
1/2 teaspoon salt
1 1/4 teaspoon baking soda
1 1/4 teaspoons ground ginger
1 1/4 teaspoons ground cinnamon
1 1/4 teaspoons ground cloves
1 stick (1/2 cup) butter at room temperature
1 1/4 cups sugar for dough
(plus an additional 1/4 cup sugar for tops of cookies)
1/4 cup unsulfured molasses
This makes about a dozen LARGE cookies or many more if you make them smaller.
Grease two baking sheets (I use coconut oil, but whatever you usually use is fine) and preheat your oven to 325 degrees F. Put all your dry ingredients in a big bowl (my four year old does this part) like your flour, salt, baking soda and spices and set aside.
In your mixer, beat the sugar and butter together until it gets creamy and then beat in the molasses and the egg. The molasses is sticky, so shut off the mixer and scrape the sides of the bowl to make sure it is well blended.
Slowly add the flour mixture until you have a nice brown dough. Put 1/4 cup sugar in a shallow bowl. Make 2.5 inch balls of dough and put on the baking sheet. Then dip the bottom of a water glass in the sugar and press down on the ball of cookie dough to flatten it out.
Bake for 12-15 minutes but do not overcook! Cookies will puff up a bit and look golden but will still be soft. Take them out and use a thin spatula to transfer them onto a plate to cool, rather than a wire rack as this helps preserve the chewyness. They should be cracked and beautiful.