My molasses cookies are soft, chewy, and bursting with warm spiced flavor. I make them ALL the time and share them with everyone. Giving someone these cookies is just about the same thing as telling them I love them. I may not be physically able to hand out these cookies to all of you, but I’ll do the next best thing and share the recipe!
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Before we talk more about these cookies check out this video I made showing how I prepare them.
Much Loved Molasses Cookies
One of the reasons I love these cookies so much is they remind me of the spiced wafers my dad’s godmother always used to serve me as a child. You know, the ones in the orange and brown box. Even if my parents said no… she’d get the cookies out. Couldn’t tell her not to give us sugar, haha. I have such wonderful memories of how much she loved my brother, sister, and I when we were growing up. I loved her and the flavor of these cookies makes me think of her.
The difference between these cookies and the crisp spiced wafers is that these cookies are as chewy as it gets! I mean really chewy! It’s the best of both worlds, ginger snap flavor with the soft chewy texture everyone loves!
Another great thing about these cookies is the ginger. When I hear of someone who is going through morning sickness, chemo, or anything else causing chronic nausea I love to add a little extra ginger and bake them these cookies. They are my go-to cookie to cheer up sick friends.
Worth The Wait
While the chewiness of these cookies is everything you could want in a cookie… It doesn’t exactly happen right after they are baked. Don’t get me wrong, these cookies are so good the day you make them, but they are BEST the next day and beyond. Everything in the cookie becomes softer and chewier. So, with that said, try to bake these cookies the day before you serve them or give them away. If you can’t wait until the next day, no worries, they will still be amazing.
These cookies are pretty easy to prepare. I just have a couple quick tips for you.
Next thing that is totally worth noting is the amazingness of the cookie scoop! If you do not own one… go get one! They are such an inexpensive yet valuable tool in preparing drop cookies.
Lastly, because I use a cookie scoop, I do not roll the cookies in my hands after I scoop them out. I think this helps add even more crackle on top of the cookie and that cracked top just looks so pretty. Simply take your scooped dough, toss it around in your sugar, then place back on your parchment lined cookie sheet.
How to Store Your Cookies… If They Last Long Enough!
You can store your cookies as you would most cookies in an airtight container or ziptop bag. If you have extras or are trying to bake ahead these cookies do well in the freezer. I just fill a freezer bag with cookies, then double bag it and stick it in the freezer.
Pull the bag of cookies out of the freezer the night before you want to eat them and don’t touch it until the next day. Don’t open the bag at all until the cookies have thawed.
Made For Sharing
This recipe was created for sharing! It yields quite a lot of cookies. That said, my family can definitely polish off the batch themselves, haha! If you are worried about your own willpower, just cut the recipe in half.
I truly hope you enjoy these cookies as much as my family does. They have a special place in my heart and I just know they will have the same effect on you.
Merry Christmas and Happy Baking! xoxo, Katie
Chewy molasses cookies coated in sugar are the best cookies ever!
- 1/2 cup unsalted butter
- 1 cup shortening
- 2 cups brown sugar
- 1/2 cup molasses
- 2 large eggs
- 4 1/2 cups flour
- 4 teaspoons baking soda
- 1 teaspoon cloves
- 2 teaspoons cinnamon
- 2 teaspoons ginger
- 1/2 teaspoon salt
- granulated sugar to roll cookies in
Preheat oven to 325 degrees.
Beat butter and shortening.
Beat in brown sugar. Scrape the bowl down throughout dough preparation.
Beat in molasses.
Beat in eggs.
Add flour, baking soda, cloves, cinnamon, ginger, and salt. Beat in until combined.
Using a medium cookie scoop, scoop out dough balls. Coat the dough balls in granulated sugar and place on parchment lined baking sheet.
Bake for 13-15 minutes.
Remove cookies from cookie sheet and transfer to a wire rack to cool.
Let these cookies rest in a sealed container until the next day for the ultimate chewy texture!