Soft Chewy Molasses Cookies
When is the last time you had some soft chewy molasses cookies? These cookies are just that… soft, chewy and delicious! I have had some molasses sitting in my cupboard for a while now and just haven’t gotten around to using it until now. Oh man, these molasses cookies are so soft, and when they come right out of the oven, amazing!! These are D.E.L.I.C.I.O.U.S!
I remember as a kid, and as an adult, getting the iced molasses cookies in a package of like 12 cookies. They were one of my favorite cookies. Well, these are so much better and are homemade! The smell that permeates from the oven as these soft chewy molasses cookies are baking is amazing. You can smell the different spices as they bake. YUM!
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These soft chewy molasses cookies are great to make for cookie exchanges, potlucks, or for your kids school parties. I was seriously surprised that two of my picky eating grand kids LOVED these cookies! I had my 5 year old grandson, Braden, helping me roll the dough into balls and then into the sugar. He’s so cute, he says, “Look Grandma, it looks like a little potato.” Well, his “little potato” did end up being the biggest cookie we made. ;)
So if you are wanting a great tasting, delicious cookie, these soft chewy molasses cookies are just the one for you. So soft, so chewy, and so delicious!
Try these Soft Chewy Molasses cookies today
- 1 cup organic sugar
- 3/4 cup butter softened
- 1/4 cup molasses
- 1 egg cage free
- 2 1/4 cup unbleached all purpose flour
- 2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp ginger
- 1/2 tsp cloves
- 1/4 tsp nutmeg
- Sugar for coating optional
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Preheat oven to 375°.
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In a large mixing bowl, beat sugar, butter and molasses together.
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Beat in egg until light and fluffy.
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Mix in flour, baking soda, cinnamon, salt, ginger, cloves and nutmeg together until well combined.
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Cover dough and refrigerate for about an hour. This makes handling the dough much easier.
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Roll dough into 1 - 1 1/2 in balls.
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Roll each ball in sugar to coat.
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Place on ungreased cookie sheet, 2 inches apart.
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Bake for 10-12 minutes.
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Remove from oven and let sit for 1 minute before removing cookies and placing on wire rack to cool.
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Makes about 3 dozen cookies.
Here are a couple pics that are the perfect size for pinning to Pinterest!
Enjoy, Terri
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Do you leave them in a ball or flatten them
Leave them in a ball Sandra. They will flatten out while baking. :)
can this dough be frozen – would like to roll into a log and wrap – to gift
Hi!
I’m on this insane ginger/spice cookie kick. When you say sugar, do you mean white Caster sugar or soft brown sugar? Thanks!
Hi Elissa, I used white sugar. I know what you mean about ginger/spice cookies! LOVE them! :)
Can I substitute stevia for the sugar?
Hi Trish, I haven’t done that but let me know how it turns out if you do substitute stevia for sugar.
Thanks for this recipe, they came out perfectly. They had a crunchy crust, but soft inside. They tasted just like my grandma’s.
Hi Mary, I’m glad you enjoyed them and happier that they tasted just like your grandma’s cookies! :) Thank you for sharing!
I made these today and followed the recipe exactly. They came out good but were thin and chewy, not thick like in the picture. I’ve had the same thing happen with other cookie recipes. Any idea why?
Hi Pam, I’m not sure why they didn’t turn out like mine. Did you flattened them out or leave them in balls when put into the oven? I’m glad they were still good and chewy. :)
Mine turned out the same way, Pam! having seen this comment, i even tried doing half 2/3 butter, 1/3 crisco, as using crisco normally helps my chocolate chip cookies not do this.
These got huge and puffed while in the oven, and then immediately deflated when i pulled them out.
Left them in balls when going into the oven..
I’m not sure why yours were flat Andromediav. Mine always turn out perfectly fine. Did you let the dough sit in the fridge for an hour prior to rolling into balls?