Soft Molasses Cookies King Arthur Flour Recipe Recipe

Name: Soft Molasses Cookies King Arthur Flour Recipe
Prep time: 20 min
Cook time: 27 min
Total time: 47 min
Yield: Serves 1 or more
Ingredients: Unbleached All Purpose Flour; 1 tablespoon ground ginger; Clove; Nutmeg; 1 teaspoon ground cinnamon; 1 teaspoon salt; 1 teaspoon baking soda; 1 cup (2 sticks) unsalted butter, softened; Sugar; 1 cup molasses; Dark Rum

Dive into the legendary taste of New England with these incredibly soft molasses cookies! Inspired by King Arthur Flour's iconic recipe, these cookies are infused with a hint of rum (optional) for extra flavor and moisture, resulting in a deliciously chewy texture that's been a regional favorite for centuries. Forget those newcomer chocolate chip cookies – these are the real deal. Learn the secret to perfectly soft molasses cookies and settle the age-old debate: chewy or crunchy? This recipe leans towards the irresistibly soft side, thanks to a clever ingredient and storage tip. Perfect for holiday baking or a cozy afternoon treat, these cookies are sure to become a family classic!

Prep Time 20 mins

Cook Time 27 mins

Calories 137.9 kcal

Protein 2g

Rating 0.0 (1 Reviews)

Soft Molasses Cookies King Arthur Flour Recipe

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Soft Molasses Cookies King Arthur Flour Recipe

Unbleached All Purpose Flour
1 tablespoon ground ginger
Clove
Nutmeg
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened
Sugar
1 cup molasses
Dark Rum

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How to Make Soft Molasses Cookies King Arthur Flour Recipe

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the molasses and rum (if using).
In a separate bowl, whisk together the flour, baking soda, ginger, cloves, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. They will firm up as they cool.
Remove from oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Store in an airtight container with a few slices of apple for extra softness. Enjoy!