Soft Molasses Goat Milk Cookies

Soft, chewy, and filled with warm holiday spices, these molasses cookies are the kind of classic treat that belongs in every Christmas cookie box. Rich molasses, cinnamon, ginger, cloves, and nutmeg give them that nostalgic holiday flavor, while a splash of Summerhill Goat Milk helps keep the centers extra soft and tender. Rolled in sugar before baking, they come out beautifully crinkled with lightly crisp edges and perfectly soft centers.

Ingredients

3/4 cup butter, softened
3/4 cup packed brown sugar
1/3 cup molasses
2 teaspoons vanilla extract
1 large egg
1 tablespoon Summerhill Goat Milk
2 1/3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
Granulated sugar, for rolling

How to Make It

Preheat the oven to 350°F. Line two baking sheets with parchment paper.
In a large mixing bowl, beat the softened butter and brown sugar together for about 2 minutes, until light and well combined.
Add the molasses and vanilla extract and mix until smooth.
Beat in the egg and Summerhill Goat Milk until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until a soft cookie dough forms.
Scoop the dough into rounded portions and roll each one in granulated sugar.
Place the cookies about 2 inches apart on the prepared baking sheets.
Bake for approximately 12 minutes, or until the cookies are puffed and crinkled and the edges are set. The centers should still look slightly soft.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack.

For extra-soft molasses cookies, avoid overbaking. They will continue to set as they cool while keeping that perfectly chewy center.