These molasses cookies are melt-in-your-mouth delicious. They are super soft and chewy, and the granulated sugar on the outside give it the perfect amount of crunchy texture. I highly suggest eating these warm, and with some vanilla ice cream.
I usually make these cookies around the holiday time, but honestly, they’re a perfect year-round treat. I usually keep all of these ingredients in my pantry, so this is one of those recipes that you can make on the fly when you’re in the mood for something sweet.
chewy molasses cookies
- 1 3/4 c all purpose flour
- 1 t ground cinnamon
- 1/2 t baking soda
- 1/2 t ground ginger
- 1/2 t ground cloves
- 1/4 t baking powder
- 1/4 t salt
- 6 T butter, at room temperature
- 5 T sugar, plus more for rolling
- 1/4 c packed dark brown sugar
- 1 large egg
- 1/4 c molasses
In a large bowl, whisk together flour, cinnamon, soda, ginger, cloves, baking powder, and salt. In a separate bowl, beat together the butter, sugar, and brown sugar until light and fluffy. Add the egg, and beat in until well combined. Add in molasses, and beat to combine. On low speed, beat dry mixture into butter mixture until just combined. Cover the dough and chill for at least 30 minutes in refrigerator.
Preheat oven to 350° F. Line baking sheets with parchment paper. With a small scoop, scoop out dough and shape into small balls. Roll the balls in sugar and place on baking sheets. Bake for about 12 minutes, or until cookies just puff a little and set.
Let cool for a few minutes before removing cookies to a wire cooling rack.
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