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Chewy Molasses Cookies

These old-fashioned molasses cookies are the perfect treat for any occasion.

Updated September 17, 2020
Chewy Molasses Cookies
Chewy Molasses Cookies
This image courtesy of recipelion.com

There's something about molasses cookies that always reminds us of yesteryear. These chewy, perfectly spiced cookies are reminiscent of the kind of thing Grandma used to make. They're no-nonsense and all flavor. And they pair just as well with a cup of tea or coffee as they do with a glass of ice cold milk. We also love Addie's suggestion below of adding a scoop of vanilla ice cream. You definitely can't go wrong no matter how you enjoy these scrumptious cookies.

From the Chef: "These soft, chewy cookies store well, which makes them a prime cookie jar treat. The combi­nation of sweet molasses and dry mustard makes for the perfect flavor pairing—trust me! Plus, if you want to really fancy them up, spread ice cream between two of the cookies to create your very own ice cream sandwich." - Addie Gundry

This recipe is from RecipeLion's 103 Cookbook series, Easy Cookie Recipes:103 Best Recipes for Chocolate Chip Cookies, Cake Mix Creations, Bars, and Holiday Treats Everyone Will Love.

Yields30 cookies

Preparation Time15 min

Chilling Time30 min

Cooking Time10 min

Ingredients

  • 4 cups all-purpose flour
  • 4 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon dry mustard
  • 1 1/2 cup (3 sticks) unsalted butter, softened
  • 2 1/4 cups sugar
  • 1/2 cup molasses
  • 2 large eggs

Chewy Molasses Cookies Recipe

Instructions

  1. In a medium bowl, combine the flour, baking soda, cinnamon, salt, ginger, cloves, and mustard. Toss with a fork to mix well.

  2. In a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for 2 minutes. Add 2 cups of the sugar and beat for 3 minutes, scraping down the bowl once. Add the molasses and eggs and beat briefly, then with the machine running on low, gradually add the flour mixture and beat until well combined. Cover the bowl with plastic wrap and chill in the refrigerator for 30 minutes or up to 12 hours.

  3. Preheat the oven to 375ºF. Line two baking sheets with parchment paper.

  4. Put the remaining ¼ cup sugar in a small bowl. Using a cookie scoop, shape the dough into 2-inch balls. Drop them into the sugar and roll to coat. Place on the prepared baking sheets about 2 inches apart. Press lightly with the bottom of a glass or cup. Bake for 8 to 10 minutes.

  5. Cool on the baking sheet for 3 to 5 minutes, then transfer to a wire rack to cool completely.

  6. Store in an airtight container at room temperature for up to 1 week.

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