Chewy Molasses Cookies Just Like Grandma Made
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
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
- 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.
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
Will try making the molasses cookies gluten free.
Hi Louise, great idea! Linda
Louise, did you make the molasses cookies with gluten free flour?
I was thinking about it.
Thanks, Martha
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.
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
So yummy! Thank you for the recipe!
Hi Tiffany, I’m so glad you enjoyed them! Linda
This is one of my favorite recipes! My whole house smells amazing while they are cooking! Thank you sooo much for sharing! My family loves these cookies! :))❤️
Hi Camille, oh, I’m so glad you made them, they are so soft and chewy. I love hearing your family liked them! Linda
I love how soft and chewy these cookies are. They are so delicious and so easy to make!
Hi Alli, oh I love hearing this! They are my favorite cookie! Linda
Love the Recipe. I don’t have family recipes from my side of the family (except for my sour beans that my father gave me) and I can remember my husbands aunt making the cookie recipes she got from her mother. Now both of them are gone so I don’t have the recipes from anyone anymore. It’s a shame that the generations have not kept the recipes of their fore-bearers. You loose so much when the children don’t get the recipes from their elders. That is why I am making a recipe book of recipes for my daughter and daughter in Love..
Hi Jackie, thank you for the 5 stars! It’s a shame we don’t have the family recipes we wish we had!! I love that you are making a recipe book! Linda