Muscovado Molasses Cookies
Thick and soft with a crunchy sugar coating, these molasses cookies bring major fall flavor with muscovado sugar, molasses, and a hint of spice.
follow for seasonal recipes →
Thick and soft with a crunchy sugar coating, these molasses cookies bring major fall flavor with muscovado sugar, molasses, and a hint of spice.
8 ounces unsalted butter, soft
1 cup muscovado sugar
1/2 cup coconut sugar or brown sugar
2 eggs
1/2 cup dark molasses
3 1/2 cups flour
1 tablespoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cloves
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
Granulated sugar or demerara sugar, for rolling
1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. Whisk flour, baking soda, salt, and spices in a bowl and set aside.
3. Cream butter and sugars until light and fluffy, 2-3 minutes.
4. Add eggs, one at a time, beating until incorporated.
5. Add molasses; stir in well.
6. Add flour mixture and fold in until just incorporated.
1. Prepare a shallow bowl with roughly 1/2 cup granulated or demerara sugar.
2. Scoop cookie dough into balls and roll in sugar to coat all sides. Place cookies on prepared sheet pans.
3. Bake until lightly firm to the touch and starting to crack, about 10-13 minutes.
