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.
Chewy Molasses Cookies Just Like Grandma Made
Just look below at all these yummy ingredients! Life is good with fresh ingredients, a mixer, friends, and family in the kitchen.
Items Needed In The Kitchen
- Kitchen Aid Mixer
- Mixing bowl with a spoon
- Measuring cups
- Measuring spoons
- Cookie sheets
- Cookie spatula
- Cookie scoop
- Parchment paper
Cream the butter with the white granulated sugar.
Add the brown sugar with the eggs and keep mixing it.
Add the molasses to the sugar and egg mixture. Cream together.
Combine the dry ingredients in a mixing bowl.
Add the dry mixture to the butter, sugars, and egg mixture. Mix thoroughly.
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.
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.
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
- 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)
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.
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