Chewy Molasses Cookies (Crackled Sugar Tops)
These delectable Molasses Cookies bring a rich, deep flavor reminiscent of warmth and nostalgia. Originating from the charming kitchens of colonial America, this recipe promises a delightful experience with its soft center and perfectly crisp edges.
Equipment
- Stand mixer or hand mixer with paddle attachment
- 2 large baking sheets
- Parchment paper
- Medium mixing bowl
- Large mixing bowl
- Small ice cream scoop or tablespoon measure
- Wire cooling rack
Ingredients
- 2 cups all-purpose flour preferably unbleached, 250g
- 1 teaspoon baking soda
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ¾ cup unsalted butter softened, 1½ sticks / 170g
- 1 cup dark brown sugar packed, 200g
- 1 large egg room temperature
- ¼ cup molasses unsulphured, 60ml / 85g
- ¼ cup granulated sugar for rolling, 50g
Instructions
- Preheat your oven to 375°F / 190°C (170°C fan-forced). Line two large baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. This ensures an even distribution of spices throughout the cookies.2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon salt
- In a large bowl, cream together the softened butter and dark brown sugar until light and fluffy. Use a paddle attachment if using an electric mixer. This should take about 3-4 minutes on medium speed.3/4 cup unsalted butter, 1 cup dark brown sugar
- Add the egg and molasses to the butter-sugar mixture, beating well until fully combined and smooth.1 large egg, 1/4 cup molasses
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Avoid over-mixing to ensure tender cookies.2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon salt
- Using a tablespoon or small ice cream scoop, portion the dough into 1½-inch (4cm) balls, approximately 1 tablespoon of dough each. Roll each ball in granulated sugar to coat evenly.1/4 cup granulated sugar
- Place the sugar-coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake in the preheated oven for 10-12 minutes or until the edges are set and the tops are crackled. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Storage: Keep in an airtight container at room temperature for up to 5 days. Cookies stay softest when stored with a slice of bread in the container.
Freezing: Freeze baked cookies for up to 2 months in a single layer, then transfer to a freezer bag. Alternatively, freeze uncoated dough balls and roll in sugar straight from frozen — add 1-2 minutes to bake time.
Make-Ahead: Dough keeps tightly wrapped in the fridge for up to 3 days. Roll in sugar just before baking so the coating stays crisp.
Substitution: Light brown sugar works but produces a milder, less complex flavor. For a spicier kick, add ⅛ teaspoon cayenne pepper to the dry ingredients.
Pro Tip: Cream the butter and brown sugar for a full 3-4 minutes — this builds the airy structure that keeps the centers soft while the edges crisp up. Cutting this short causes flat, dense cookies.
Nutrition
Serving: 1servingCalories: 145kcalCarbohydrates: 22gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 23mgSodium: 78mgPotassium: 80mgFiber: 0.3gSugar: 14gVitamin A: 189IUVitamin C: 0.002mgCalcium: 20mgIron: 1mg
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