Do you have a favorite cookie? I do. I remember them from childhood at my Grandmother’s house. Molasses cookies. The chewy ones. Well, since Gram baked from the heart and left me no recipe, I had to create one. This was a seriously fun project to be on!
After much trial and sort-of error, I have a molasses cookie recipe that I love. It’s so easy and is made with ingredients you have in your spice cabinet, especially this time of year. I use the Brer Rabbit brand of molasses. It has a mild flavor which I like in this recipe.
Molasses Cookie Ingredients
When it comes to cinnamon, a spice I literally use every day, I like either of these two brands: Kirkland or King Arthur Flour. If you wonder what I do with cinnamon, here are a few suggestions: in oatmeal, on apples cooked or fresh or over sweet potatoes.
Here’s an idea for you so you don’t eat the whole batch of chewy cookies yourself. No, I swear, I have not done it myself. Yet. If you are invited to someone’s house for the holidays, bring a decorative bag filled with cookies as a hostess gift. They travel and freeze well, too. If you want a Santa themed bag or a non-denominational option, these will help keep your cookies fresh. You could also make this popular Homemade Chocolate Covered Toffee found here.
Finally, a tip for you so your cookies or baked goods don’t get hard. I put my cookies in a sealed container with a piece of fresh bread. Yes, bread. Here’s how you do it. Just place the bread on top of some plastic wrap and seal the container. The bread will keep the cookies moist and chewy. This works for brown sugar too. No more hard-as-a-rock sugar!
Hope you enjoy this recipe!
- 1 egg
- 3/4 cup butter, melted
- 1 cup brown sugar
- 1/4 cup molasses
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/2 cup white sugar
- Beat the egg. Add brown sugar and melted butter to beaten egg.
- Stir in molasses.
- Mix flour, baking soda, cinnamon, cloves, ginger and salt.
- Combine with molasses mixture.
- Cover and chill for 1 hour.
- Preheat oven to 375.
- Roll chilled dough into balls and then into white sugar. Don't skip this step as it gives a nice sheen and balance to the cookies.
- Bake for 8 - 10 minutes on an ungreased cookie sheet until tops are cracked.
- The cookies may look uncooked at 10 minutes but they will finish cooking as they cool.