Soft & Chewy Molasses Cookies

1. 1

   Whisk 2 1/4 cups all-purpose flour, 1 1/2 teaspoons ground cinnamon, 1 1/2 teaspoons ground ginger, 1 1/4 teaspoons baking soda, 1/2 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg together in a medium bowl.

2. 2

   Beat 12 tablespoons room-temperature unsalted butter, 1/2 cup granulated sugar, 1/3 cup packed dark brown sugar, and 1/2 teaspoon kosher salt together in a stand mixer with the paddle attachment on medium speed until light and fluffy, 4 to 5 minutes. Scrape down the sides of the bowl.

   4 min
3. 3

   Beat in 1/3 cup molasses, 1 room-temperature large egg, and 1 teaspoon vanilla extract on medium speed until combined. Scrape down the bowl again.

4. 4

   Beat in the flour mixture on the lowest speed just until combined, scraping the bowl as needed; the dough will be sticky. Refrigerate for at least 1 or up to 3 hours for the dough to firm up.

5. 5

   About 30 minutes before the dough is ready, arrange 2 racks to divide the oven into thirds and heat the oven to 350ºF. Line 2 baking sheets with parchment paper. Place the coating sugar of choice in a small bowl.

6. 6

   Scoop the dough out into 2-tablespoon portions and place on one of the baking sheets. With lightly dampened hands, roll each one into a smooth ball. Drop each one in the coating sugar and roll until coated. Place on the baking sheets, spacing them at least 2 inches apart, 12 per sheet. If you have more than 24, refrigerate the remaining dough balls.

7. 7

   Bake for 6 minutes. Rotate the baking sheets from front to back and between racks. Bake until the edges of the cookies are set but the centers are still soft and puffy, and the tops are starting to crack, 4 to 6 minutes more.

   6 min
8. 8

   Rap the bottom of each baking sheet firmly against a flat surface twice to help the tops crack more. Let the cookies cool on the baking sheets for 5 minutes. Transfer to a wire rack and let cool completely, about 15 minutes. Repeat baking any remaining dough balls. You can reuse the parchment and the baking sheet — no need to cool it off first.

Recipe Notes

1. 9

   Make ahead: The cookie dough balls can be formed, rolled in the sugar, and frozen solid on a baking sheet. Transfer to a zip-top bag and freeze for up to 2 months. Bake the cookies from frozen, adding 1 to 2 minutes to the bake time.Storage: The cookies can be stored in an airtight container at room temperature for up to 4 days.

   1 min