Soft and Chewy Molasses Cookies
Hey there, friend! Let me share with you one of my absolute favorite cookie recipes—soft and chewy molasses cookies. These remind me of the holidays when my grandma would fill the house with the aroma of sweet, spicy cookies. Oh, and we’d sneakily grab a couple before they had even cooled (don’t tell her!). It’s like a warm hug in cookie form, if you ask me.
Why You’ll Love This
I whip these up whenever I need a little pick-me-up or want to impress guests without too much fuss. My kids love them warm out of the oven (who doesn’t?), and I have to admit, their chewy texture has converted even the toughest cookie critics in my family. Especially when the kitchen smells like a spice market—cinnamon, ginger, cloves—it’s hard to resist.
Ingredients
- 3/4 cup butter, softened (sometimes I use margarine if I’m out)
- 1 cup packed brown sugar
- 1 large egg
- 1/4 cup molasses (Grandma always said to use the unsulphured kind, but any will do)
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt (a pinch more if you’re feeling adventurous)
- Extra sugar for rolling
Directions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This is a good moment to sip some tea while you wait.
- Cream together the butter and brown sugar in a large bowl until fluffy. You can use a hand mixer or just work those muscles.
- Beat in the egg and molasses until well combined. (This is where I usually sneak a taste—whoops!)
- In another bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Gradually mix the dry ingredients into the wet mixture. It might look a bit too sticky, but that’s the magic right there.
- Roll the dough into small balls (about a tablespoon each) and then roll in sugar. Place them on the baking sheet, a couple of inches apart.
- Bake for 8-10 minutes. They might look underdone, but take my word—they’ll firm up as they cool.
Notes
I’ve found that refrigerating the dough for 30 minutes makes it easier to handle, especially on hot days when everything just seems to melt.
Variations
I once tried adding chocolate chips, but they kind of overwhelmed the spice flavors. However, a sprinkle of sea salt on top? Chef’s kiss.
Equipment
Honestly, if you don’t have an electric mixer, a sturdy fork and determination will get you there. I’ve done it.
Storage Information
Store these in an airtight container for up to a week—though honestly, in my house, they never last more than a day!
Serving Suggestions
I think these cookies are perfect with a glass of milk or a cup of tea. My family likes to sandwich vanilla ice cream between two for a special treat.
Pro Tips
I once tried rushing the butter-sugar creaming step and regretted it because the texture was all wrong. Patience makes them perfect.
FAQs
Can I freeze the dough? Absolutely! Roll into balls first, then freeze, so you can bake them fresh whenever you fancy.
Do I have to use molasses? While it’s the star ingredient here, you could try using honey or maple syrup for a different spin, though it’ll change the flavor.
