Description
Soft, chewy molasses cookies with warm spices and a snowy powdered sugar coating. A nostalgic, cozy treat that’s easy to make and freezer-friendly.
Ingredients
Units
Scale
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 to 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, melted
- 1/3 cup molasses (not blackstrap)
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar
- 1 large egg, at room temperature
- 1/2 cup powdered sugar, sifted (for coating)
Instructions
- Preheat oven to 375°F and line two baking sheets with parchment or silicone mats.
- In a medium bowl, whisk flour, baking soda, cinnamon, salt, pepper, cardamom, and cloves.
- In a large bowl, whisk melted butter, granulated sugar, brown sugar, molasses, and egg until smooth.
- Stir in dry ingredients just until combined. Chill dough for 15 minutes.
- Scoop 1 tablespoon of dough, roll into a ball, then coat in powdered sugar. Flatten slightly.
- Bake 8–10 minutes until puffed and cracked but still soft.
- Cool on the tray for 2 minutes, then transfer to a wire rack to cool completely.
Notes
- Store at room temperature up to 5 days in an airtight container with a slice of bread to keep them soft.
- Freeze dough balls (uncoated) or baked cookies for up to 3 months.
- Avoid blackstrap molasses; it’s too bitter. Stick with unsulphured molasses like Grandma’s or Brer Rabbit.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 9g
- Sodium: 90mg
- Fat: 4.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg