Soft and Chewy Molasses Cookies

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My love for the cookies I am about to share with you dates back to my childhood. My grandmother used to have molasses cookies at her house all the time. Hers were store-bought, even though she was an amazing baker. They were soft, chewy, cakey, puffs of the most delicious flavor, and I could never eat just one! I have never forgotten my love for these cookies, so when I reached adulthood, I made it my mission to recreate a homemade version of my own. When I finally achieved the recipe I’m about to share with you, I was embraced by the sweetest memories of my childhood and my amazing grandmother. My Soft and Chewy Molasses Cookies are perfectly spiced, practically melt in your mouth, and are the perfect addition to your Christmas cookie list.

So what are you going to need to make these? You will need flour, ginger, cinnamon, cloves, Himalayan pink salt, baking soda, salted butter, dark brown sugar (I wouldn’t suggest substituting light brown sugar for this, as the dark brown sugar contributes to the chewiness of your cookies), granulated sugar, eggs, unsulphured molasses, and additional granulated sugar to roll your cookie dough balls in before baking.

Begin by preheating your oven to 350˚F and preparing two cookie sheets by lining them with ungreased silpats; set aside.

Then, in a medium bowl, whisk together your flour, ginger, cinnamon, cloves, salt, and baking soda; set aside.

In a separate large bowl, using an electric hand mixer, beat together your butter and sugars until creamy and well-combined. Add in your eggs and beat to incorporate. Pour in your molasses and mix thoroughly. Then, gradually mix your dry ingredients into your wet ingredients until they are fully combined. Refrigerate your dough for 30 minutes before rolling out your cookie dough balls and baking them.

After your cookie dough has chilled for 30 minutes, use a large cookie scoop to scoop a generous amount of dough into your hand. Then, roll your dough between your palms to form a smooth ball. Roll your cookie dough balls around in granulated sugar until they are completely coated, and place them on your prepared cookie sheets approximately 2 inches apart.  Bake for 11-13 minutes. Cool on cookie sheets for 2 minutes; remove to wire racks to cool completely. Store your cookies in an airtight container topped with a piece bread (this is my little secret for keeping my cookies soft and chewy for several days. The moisture from the bread will keep the cookies fresh, soft, and chewy. Just make sure you rest your bread on a piece of parchment paper rather than the surface of your cookies, as the bread will make whatever cookies it touches gooey).

If you like molasses, I promise you that my Soft and Chewy Molasses Cookies will quickly become one of your favorites.

For more of my Christmas cookie recipes, please make sure you check out my Italian Ricotta Cookies, Soft and Chewy Chocolate Chip Cookies, Soft and Chewy Gingersnap Cookies, and Soft and Chewy Oatmeal Cookies.