Molasses Cookies are a quintessential childhood memory—I’ll always think of my Grandma Kay anytime I smell or taste molasses.
These cookies are chewy and delicious, they taste just like the holidays, and this recipe will forever be my go-to whenever I want to think of my younger years!
1 ½ sticks of unsalted, softened butter
1 cup of packed light brown sugar
1 large egg or 2 small eggs
¾ cup of molasses
2 ½ cups of all purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
¼ teaspoon all spice
¼ teaspoon salt
Granulated sugar for rolling
Preheat oven to 350 degrees and line your cookie sheet with parchment paper.
In a stand mixer or using a hand mixer, cream together the butter and light brown sugar. Once it’s fluffy, add in the egg—mix well, and then add in the molasses.
In a separate bowl, sift all the dry ingredients together.
Add the dry ingredients to the wet ingredients ½ a cup at a time.
Do not over mix the dough.
Use a 1.5 ounce cookie scoop to create dough balls that are equal in size—roll the balls in the granulated sugar and place them on the cookie sheets well space out so that they can expand.
BAKE A TESTER COOKIE (or two) SO YOU CAN DETERMINE THE PROPER COOKING TIME FOR YOUR OVEN.
Bake the cookies for 8-10 minutes, depending on your oven, or until the bottoms are firm.
Let them cool on the cookie sheet for an additional 10 minutes after you pull them out of the oven. Store them in an airtight container for SOFT, CHEWY cookies or let a little air get to them if you like a cookie with a SNAP!
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