Holidays equal platters and tins of festive-looking cookies. Cookies with colored icing, cookies with sprinkles, cookies with fillings, cookies with layers. An artistic cookie display is a thing of beauty, that I’ll not argue, but I’ll reach past the whole lot if I see a flat, modest, quiet molasses cookie. This is my cookie, not much to look at, compared to its flashy holiday brethren, but pliant and spice-scented and to my mind, kind of perfect.
Do not overbake these cookies (unless you want crispy molasses cookies, then go right ahead and add another couple of minutes).
Perfect Chewy Molasses Cookies: These are a terrific holiday cookie, with all kinds of warm spices, and your house will smell amazing when they are baking.Tweet This
Packing and Sending Cookies
These delicious treats make the perfect holiday gift. These will keep for 3 or 4 days in an airtight container. They are good contenders for shipping; separate layers of them with wax or parchment paper, place additional crumpled paper in the bottom and top of the container to fill it, and make sure the container they are shipped in is well padded all around before putting it in a box and sending it off to a lucky recipient.
The Chewy Sugar Cookies you see in these photos are a great pairing with the molasses cookies, and can be packed and shipped the same way.
Other Holiday Cookie Recipes:
- Big Chewy Brownie Cookies with Dried Cherries and White Chocolate Chips
- My New Favorite Oatmeal Cookies
- Fractaled Chocolate and Peanut Cookies
- The Best No-Bake Haystack Cookies
- Chewy Sugar Cookies
- Chocolate, Peanut and Pretzel No-Bake Haystack Cookies
Chewy Molasses Cookies
- 2 cups all-purpose flour
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon baking soda
- ¼ teaspoon ground cloves
- ½ teaspoon kosher salt
- ½ cup (1 stick) unsalted butter melted
- ¼ cup granulated sugar plus another 1/2 cup for rolling
- ¼ cup brown sugar
- ⅓ cup molasses
- 1 large egg
- In a medium sized bowl combine the flour, cinnamon, ginger, baking soda, cloves, and salt.
- In another large bowl, combine the butter, 1/4 cup granulated sugar, brown sugar and molasses. Beat in the egg. Beat in the dry ingredients; the dough should be fairly stiff. Refrigerate the dough for about 2 hours.
- Preheat the oven to 375°F. Scoop the dough up by heaping tablespoons, and roll them into balls. Roll the balls in the remaining 1/2 cup granulated sugar and place them 2 inches apart on a baking sheet (about 12 cookies per baking sheet). Using the bottom of a glass, flatten the cookies to about 1/4-inch thick, 2 1/2 inches in diameter.
- Bake for 7 or 8 minutes just until set. Remove the cookies from the baking sheet and cool on a wire rack. Repeat with the rest of the dough.
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