Molasses cookies are the cookie for when chocolate chip feels too predictable — the warm spice blend of cinnamon, ginger and cloves against the deep sweetness of molasses gives them a completely different character.
Rolling the dough balls in sugar before baking gives that classic crackled top that molasses cookies are known for.
Use regular molasses, not blackstrap — blackstrap is significantly more bitter and will throw off the sweet-spiced balance the recipe is built around.
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Whisk together flour, baking soda, salt, cinnamon, ginger and cloves in a bowl.
Beat the butter with brown sugar until light and fluffy, about 2-3 minutes.
Beat in the molasses and egg until fully combined and smooth.
Gradually mix in the dry ingredients until just combined. Roll dough into 1-inch balls and roll each in granulated sugar to coat.
Preheat oven to 350°F (175°C). Place on a lined baking sheet, spaced 2 inches apart. Bake for 10-12 minutes until the tops crackle and the edges are set but the centers still look slightly soft.
Regular (unsulphured) molasses gives the classic sweet-spiced flavor these cookies are known for — blackstrap molasses is much more bitter and intense, and will throw off the balance if swapped in directly.
The sugar coating sets on the outside while the dough continues to spread and rise underneath, creating the crackled surface — this is the expected result, not a sign of a problem.
Yes — the dough keeps well covered in the fridge for up to 3 days; roll into balls right before baking rather than shaping and chilling separately.