These soft and chewy Molasses Cookies are hands down my all time favorite Christmas Cookie!
These Molasses Cookies come from my mom – who I think got the recipe from my her mom and she probably got it from her mom. Who knows. Either way – these Molasses Cookies are perfection. The dough comes together quickly, chills in the fridge to harden it up, and then rolled into balls and coated in sugar before baking. The result is a perfectly soft and chewy molasses cookie that you’ll totally love!
Let’s talk in’s and outs of Molasses Cookies!
- What does molasses do for cookies?
- Molasses makes baked goods extra soft so these cookies stay chewy even longer!
- What’s a good substitute for molasses?
- Some people might tell you that you can substitute other ingredients like Maple Syrup, Cane Syrup or Sorghum Syrup, but there really isn’t anything else that compares to the flavor of molasses. It’s carried at almost every grocery store so it’s easy to come by, and it keeps for years in the pantry!
- How do you store molasses cookies?
- My family has been storing them in the freezer since I was a kid. I’ll take out as many as I need an hour or so before I plan on eating them and let them come to room temp. This way they stay fresh even longer! You can also nuke them in the microwave for 10 seconds when they come out of the freezer to speed the process up
- Should I use light or dark molasses?
- For baking – always use dark molasses!
So whip up a double batch of these and store them in the freezer for the next few weeks while you’re prepping for the holidays! Grab a few when you’re sweet tooth strikes and warm them up a bit in the microwave just so you can pretend you’re eating a cooking fresh outta the oven. They are pure perfection – I promise!
These perfectly soft and chewy Molasses Cookies are an absolute must-make for your holiday baking!
- 3/4 cup unsalted butter melted
- 1 cup white sugar, plus extra for rolling
- 1 egg
- 1/3 cup dark molasses
- 2 1/4 cups all purpose flour
- 2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon powdered ginger
- In a large stand mixer combine the butter, sugar, egg and molasses. Mix for a minute or two until well combined.
- Combine the flour, cloves, ginger cinnamon and baking soda and sift together.
- Slowly add the flour mixture to the molasses mixture and mix until evenly combined. Cover and refrigerate for at least 1 hour.
- Preheat the oven to 350 degrees F.
- Once chilled, scoop 2 tablespoons of dough at a time and roll into balls. Roll them around in a small cup of sugar and set onto a parchment lined baking sheet.
- Bake for 10-12 minutes.
- Remove from the oven and transfer the cookies onto a cooling rack to cool.
3/4 cup unsalted butter
1 cup white sugar, plus extra for rolling
1/3 cup dark molasses
2 1/4 cups all purpose flour
2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon powdered ginger
Instructions Step 1 of 7: In a large stand mixer combine the butter, sugar, egg and molasses. Mix for a minute or two until well combined.
Instructions Step 2 of 7: Combine the flour, cloves, ginger cinnamon and baking soda and sift together.
Instructions Step 3 of 7: Slowly add the flour mixture to the molasses mixture and mix until evenly combined. Cover and refrigerate for at least 1 hour.
Instructions Step 4 of 7: Preheat the oven to 350 degrees F.
Instructions Step 5 of 7: Once chilled, scoop 2 tablespoons of dough at a time and roll into balls. Roll them around in a small cup of sugar and set onto a parchment lined baking sheet.
Instructions Step 6 of 7: Bake for 10-12 minutes.
Instructions Step 7 of 7: Remove from the oven and transfer the cookies onto a cooling rack to cool.