Description

These hefty, farmhouse-style cookies offer a perfect balance of bold spices and deep molasses sweetness. With their signature crackled sugar tops and thick, gooey centers, they are a wholesome and grounding treat that brings warmth to any gathering.

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon cornstarch
1/2 teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
3/4 cup unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
1/3 cup unsulphured molasses
1 large egg
1 large egg yolk
2 teaspoons pure vanilla extract
1/2 cup coarse sugar, for rolling

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Instructions

In a medium bowl, whisk together the all-purpose flour, baking soda, cornstarch, salt, ground ginger, cinnamon, cloves, and allspice until well combined.
In a large mixer bowl, beat the room temperature butter with the granulated sugar and dark brown sugar at medium speed for about 2 minutes until creamy.
Beat in the molasses, followed by the egg, egg yolk, and vanilla extract, continuing until the batter is smooth.
Reduce the mixer speed to low and gradually add the flour mixture, beating only until just incorporated.
Cover the dough tightly and chill in the refrigerator for at least 1 hour.
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Use a large cookie scoop to form 2-inch balls of dough, then roll each ball in coarse sugar until fully coated.
Place dough balls 3 inches apart on the prepared baking sheets.
Bake for 12 to 13 minutes, rotating the pans halfway through, until the cookies are puffed and crackly.
Cool on the baking sheet for 5 minutes before moving the cookies to a wire rack to finish cooling.

Notes

For the best texture, ensure your butter is truly at room temperature before creaming to allow the sugars to aerate properly. If you prefer an even deeper flavor, you can let the dough chill for up to 24 hours, which allows the spices to fully hydrate and intensify. Always use unsulphured molasses rather than blackstrap to maintain the correct balance of sweetness and moisture in the finished cookie.

Prep Time: 1 hour 15 mins
Cook Time: 13 mins
Category: Dessert
Method: Baking
Cuisine: American