RECIPE
Soft and Chewy Molasses Cookies
I love a good Christmas Cookie and this Chewy Molasses Cookie is one of my all time favorite. I made them years ago for a girls cookie exchange party and they were a huge a hit. Everyone loved them and I don’t think any actually made it home.
They are chewy, not crunchy. We add brown sugar for a softer texture and they are loaded with spices and molasses for a perfect Christmas flavor. You will take one bite and you will be hooked. Trust me it is so hard to eat just one of these cookies.
Let’s talk about to make them. You need your butter to be room temperature so it creams well with the sugar and brown sugar. I use more brown sugar than sugar. Brown sugar will add a softer and chewier texture to the cookies. Plus brown sugar and molasses are so good together. We use a lot of different spices in this cookie, like cinnamon, ginger, nutmeg and cloves. They all go so well with the molasses. When the dough is done being mixed, you want to cover it and place in the fridge for at least 30 minutes. You want the dough chilled, so it is easier to roll in the sugar.
Watch the video to see how they are made.
Merry Christmas From My Kitchen ????
Billie-Jo
Ingredients
Cookie
- 1 cup butter room temperature
- ½ cup sugar
- ⅔ cup dark brown sugar
- ⅓ cup molasses (I use Grandma’s Brand)
- 1 egg
- 2 tsp vanilla extract
- 2 ⅔ cups all-purpose flour
- 2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp ginger
- ½ tsp salt
- ½ tsp nutmeg
- ¼ tsp cloves
Topping
- ½ cup sugar
Directions
- In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt, set aside.
- In a large mixing bowl cream butter on medium speed for 3 minutes.
- Add sugar, brown sugar and molasses, cream until light and fluffy, about 2 minutes.
- Add egg, beat for a minute.
- Add vanilla extract, beat for 30 seconds.
- Slowly add the dry ingredient mixture and beat until just mixed.
- Refrigerate covered dough for at least 45 minutes. If chilled longer than an hour let sit on the counter for 15-20 minutes.
- In a small bowl place ½ cup of sugar.
- Scoop cookie dough onto cookie sheet and dip each ball into sugar.
- Place on a cookie sheet about 1.5” apart, then bake for about 10 minutes, until cookies are done.
*Small cookie scoop will take 10 minutes to bake, a large cookie scoop will take 12-14 minutes to bake. - Allow to cool on the tray for five minutes before removing to the cooling rack to cool completely.
Cookies will stay fresh up to one week in an airtight container or freeze for 2 months.
Cookie dough will keep in the freezer for 3 months, allowing an extra 1-2 minutes for baking.
Tips & Recommendations
Make sure butter and eggs are room temperature, this helps the butter to cream better and eggs mix in thoroughly.
