Soft Molasses Drops
These cookies aren't about snap or crunch. They are dense, chewy bites that lean into the deep, bitter sweetness of dark molasses balanced by the heat of ginger and cloves.
Watch the molasses gauge
Use standard dark molasses rather than blackstrap, which can be far too bitter and metallic for this dough. Keep your measuring spoon close to the jar to avoid a sticky mess.
- large mixing bowl
- whisk
- electric hand mixer
- baking sheet
- parchment paper
- silicone spatula
What goes in.
- 1/2 cupunsalted butter, softened
- 1/2 cuppacked dark brown sugar
- 1/2 cupdark molasses
- 1large egg, room temperature
- 2 1/4 cupsall-purpose flour
- 1 1/2 tspbaking soda
- 1 1/2 tspground ginger
- 1 tspground cinnamon
- 1/4 tspground cloves
- 1/4 tspsalt
Creaming the sugars
Beat the butter and brown sugar until the mixture is pale and airy; this aeration is the primary source of lightness in an otherwise heavy molasses dough.
The method.
Prep the oven
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
Mix the base
In a large bowl, cream the butter and brown sugar until smooth. Add the molasses and egg, beating until fully incorporated.
Combine dry
Whisk the flour, baking soda, ginger, cinnamon, cloves, and salt in a separate bowl. Gradually fold the dry mix into the wet until just combined; do not overwork the dough.
Portion
Roll tablespoon-sized amounts of dough into balls. Place them two inches apart on the prepared sheets.
Bake
Bake for 8 to 10 minutes. The edges should be set, but the tops will look slightly soft and matte. Let them cool on the pan for five minutes before moving to a wire rack.
Other turns to take.
Crystallized Ginger
Fold in two tablespoons of finely chopped crystallized ginger for a sharp, chewy bite.
Sugar-Crusted
Roll the dough balls in granulated sugar before baking for a slight crunch on the exterior.
When it doesn't go to plan.
If the dough feels too sticky to roll, chill it in the refrigerator for 20 minutes.
Measure the molasses by lightly oiling your measuring cup first so the syrup slides out cleanly.
Store in an airtight container with a slice of bread to maintain moisture levels.
The ones that keep coming up.
Why did my cookies turn out flat?
This usually happens if the butter was melted instead of softened, or if the baking soda has lost its potency. Ensure your baking soda is fresh.
Can I use light molasses?
Yes, but the flavor will be less intense and the color will be lighter. Dark molasses is traditional for the depth of color.