Chewy Molasses Cookies

By Leite's Culinaria

Ingredients

1 1/2 cups granulated sugar (divided)
1 1/2 sticks (6 oz) unsalted butter
1/4 cup unsulfured molasses (do NOT substitute blackstrap molasses)
1 large egg
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground cardamom
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
2 1/2 teaspoons baking soda
2 cups all-purpose flour

Prep Time25mins
Cook Time20mins
Servings30

Instructions

Preheat the oven to 350°F (175°C). Line 2 or 3 rimmed baking sheets with parchment paper.

In a large bowl, use a wooden spoon to combine 1 cup of the sugar, the butter, and the molasses. Add the egg and stir well. TESTER TIP: We love the convenience and minimal mess of using only a spoon and a bowl for these cookies, however, you can use a stand mixer fitted with the paddle attachment for mixing the cookie dough if you prefer.

Sprinkle the cinnamon, ginger, cloves, cardamom, nutmeg, salt, and baking soda over the dough and stir until well combined. Gently stir in the flour until no streaks of white remain.

Shape the dough into 1-inch (2 1/2-cm) balls. If the dough seems very wet and sticky, stash it in the fridge for an hour to let it firm a little. Roll the balls in the remaining 1/2 cup sugar and place 3 inches (8 cm) apart on the prepared baking sheets. TESTER TIP: Maybe a reminder to not flatten the dough ball because they flatten a lot during cooking.

Bake until the cookies are flattened and crinkled, 9 to 12 minutes.

Let the cookies cool completely on the baking sheets. (Seriously. Resist the temptation to move or eat them while they are hot as they are very delicate.)