Chewy Molasses Cookies Just Like Grandma Made

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These chewy molasses cookies contain just the right amount of ginger, cloves, and cinnamon to bring out nostalgic memories of the holidays. These are easy to make and can be spiced up with cinnamon imperials for a more festive look.

Just look below at all these yummy ingredients! Life is good with fresh ingredients, a mixer, friends, and family in the kitchen.

Chewy Molasses Cookies

Items Needed In The Kitchen

Step One

Cream the butter with the white granulated sugar.

Step Two

Add the brown sugar with the eggs and keep mixing it.

Step Three

Add the molasses to the sugar and egg mixture. Cream together.

Step Four

Combine the dry ingredients in a mixing bowl.

Step Five

Add the dry mixture to the butter, sugars, and egg mixture. Mix thoroughly.

Step Six

Mix it all together. Oh, I wish you could smell the blackstrap molasses. Cover the mixture with plastic wrap and refrigerate it for an hour.

Step Seven

Grab a bowl and fill it with sugar, just enough granulated sugar to roll the cookie balls in to cover them completely with sugar. I use a cookie scoop to pull the dough from the mixing bowl, then roll the dough with your hands to form the ball.

Step Eight

Grease a cookie sheet, or use parchment paper to cover it. Preheat the oven to 350 degrees. Rool each ball in sugar, bake 8-10 minutes. Cool on a rack.

After you bake them you can add some cinnamon imperials, if desired, while the cookies are still warm.

Serve with milk or hot chocolate.

Tie with a ribbon and deliver some to a neighbor.

Chewy Molasses Cookies

5 from 1 vote
Chewy Molasses Cookies
Chewy Molasses Cookies by Food Storage Moms
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
Course: Dessert
Cuisine: American
Servings: 48 cookies
Ingredients
  • 1-1/2 cups softened butter
  • 1 cup white sugar (more for rolling balls of dough in)
  • 1 cup packed brown sugar
  • 1/2 cup molasses
  • 2 eggs
  • 4-1/2 cups flour
  • 4 teaspoons baking soda
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon salt
  • cinnamon imperial pieces (optional)
Instructions
  1. In mixing bowl cream butter and sugars together. Add in eggs and mix on medium speed. Pour in molasses and cream with butter. In a separate medium-sized bowl combine dry ingredients. Combine wet and dry ingredients until well mixed. Cover and refrigerate for one hour.
    Preheat oven to 350 degrees.
    With your hands roll dough into one inch balls. Roll each ball in sugar. Place on cookie sheet. Bake for 8-10 minutes. Make sure you don’t overcook these. The bottoms should be lightly browned. Store in an airtight container for up to a week. Optional idea: place a few cinnamon imperial pieces in the cookies after removing them from the oven.

Final Word

I don’t know about you, but when I hear the word gingerbread or molasses, I think about Christmas. Do you love chewy molasses cookies as much as I do?

Mark and I miss our daughters living around us, and of course the grandkids. That is particularly true during the holidays. Life isn’t the same without little ones around. Please grab a bowl and a wooden spoon when you have your kids or grandkids come visit.

Some of the best memories are making soft molasses cookies together. Please keep prepping, we must. May God bless this world, Linda

Chocolate Truffles

4 thoughts on “Chewy Molasses Cookies Just Like Grandma Made

  • September 21, 2019 at 7:44 am
    Permalink

    Will try making the molasses cookies gluten free.

    Reply
  • September 21, 2019 at 9:21 am
    Permalink

    5 stars
    Linda ~
    As a child, I rarely got to see my paternal grandmother. BUT, when I did, what I remember the most was her cookies!! It seems that those cookies, in retrospect, were HUGE! but I was a child so they were likely just regular sized!! She made the most awesome molasses cookies. She did not roll them in sugar but what she did was use the bottom of a glass that she rubbed a bit of butter on, dipped in sugar and used to flatten the cookie dough! Your recipe is about as close to hers as I have seen.

    A handy tip for measuring molasses (and any other sticky syrupy things) – first measure a bit of oil in the measuring cup and wipe the sides of the measuring cup, pour out any residual oil OR spray with a cooking spray. Molasses will slide right out. I also use this technique when measuring things like honey, some syrups, etc., anything that will stick to the sides of the measuring cup.

    Reply
    • September 21, 2019 at 12:15 pm
      Permalink

      Hi Leanne, oh my goodness the memories we have made with our grandmothers!! Oh, how I love hearing this!! I need to try the bottom of the glass with butter on them, oh how I love hearing new tricks! I had forgotten that trick on the oil in the measuring cup before using molasses, wonderful tip! Linda

      Reply

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