Grandma's Molasses Drop Cookies
These soft, chewy molasses cookies are a cherished family recipe, delivering the perfect balance of warm spices and rich molasses flavor in every bite. Their crackly tops and tender centers make them an irresistible, nostalgic treat.
Ingredients
Ingredients
- 0.75 cup unsalted butter softened to room temperature
- 1 cup granulated sugar plus extra for rolling
- 0.25 cup molasses unsulphured, dark
- 1 large egg room temperature
- 2.25 cups all-purpose flour spooned and leveled
- 2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 0.5 tsp ground cloves
- 0.25 tsp salt
Notes
STORAGE: Store cooled cookies in an airtight container at room temperature for up to 1 week. MAKE-AHEAD: The dough can be scooped, rolled in sugar, and frozen on a baking sheet. Once solid, transfer to a freezer bag and freeze for up to 3 months. Bake from frozen, adding 1-2 minutes to the bake time. VARIATIONS: For a deeper flavor, use blackstrap molasses (it will be less sweet and more bitter). Add 1/2 cup of raisins or chopped crystallized ginger to the dough for extra texture. SERVING: Enjoy with a cold glass of milk or a cup of hot tea.