Crunchy on the outside and extra chewy on the inside, Molasses cookies bursting with ginger flavor. My favorite! ?
If you crunched Christmas up and baked it - these warm, chewy and delicious Molasses Cookies would magically come out of the oven. Wafting through your kitchen with boatloads of love and Christmas cheer.
Molasses cookies are a classic so we had to make them in our christmas cookie roundup. So here they are: number 5! I've been eating them for years and last year decided to finally give them a go in the kitchen.
Admittedly, my first attempt was an epic fail. I tried melting the butter in the recipe and that was a terrible decision. Even though I refrigerated the dough, the cookies spread all over the pan and even started dripping off the side. It wasn't pretty. I had to do emergency surgery and wipe the cookie off the sheet so it didn't drip and burn on the bottom of my oven. Needless to say, those got trashed.
They're easy and convenient to make. Because the dough needs to be chilled, you can make the dough days before you need them and leave it in the fridge (up to 3 days). If it's more than three days I recommend freezing the dough to keep it fresh. Either way, you will have homemade cookies within minutes! ?
My favorite part of these cookies (aside from eating them) is pulling them right out of the oven and watching them set. Just look at those gorgeous crinkles! 
I baked a batch of these (which is tons of cookies) and put them in tins along with our Monster Cookie Cups,Chocolate Chip Pudding Cookies, Peanut Butter Cup Cookies and Almond Shortbread Cookies and brought them to work with me. Several of my coworkers said these were their favorite!
Ingredients
- 4 cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- 1 ½ cups unsalted butter softened
- 1 ½ cups granulated sugar
- ½ cup baked brown sugar
- ½ cup molasses
- 2 eggs
- ½ cup granulated sugar for rolling
Instructions
- In a medium bowl, whisk together flour, baking soda and salt. Set aside.
- In a large bowl, with a stand mixer or electric mixer, beat together butter and sugar on medium speed for about one minute. Add the eggs and molasses and beat on medium until combined.
- Cover and refrigerate for 1 hour, up to three days.
- Preheat oven to 375 degrees and cover two baking sheets with parchment paper. Place about ½ cup sugar in a bowl.
- Roll dough into one inch in balls. Roll in granulated sugar and place about 2 inches apart on prepared baking sheet. Bake from 8-10 minutes, until cookies start to crinkle on top. Remove from oven and let cool on baking sheet for 3 minutes. Transfer to baking rack and let cool completely.
Nancy Jackson says
Hi Molly, I am about to bake the Chewy Molasses Cookies and want to be sure that the number of teaspoons of Soda is correct. The recipe shows 4 Teaspoons.
They sound wonderful and I can't wait to get started.
Thank you,
Nancy
Molly Leonard says
Hi Nancy!
Thank you so much for reaching out. The recipe should call for 2 teaspoons of baking powder rather than 4. I updated the recipe! Thanks for catching my typo:)
If you like this recipe I've also got a brand new recipe for Giant Ginger Cookies and it's my new favorite of the year!
http://whatmollymade.com/giant-ginger-cookies/
Happy Holidays!