When I need hot sugary comfort food, I automatically turn to the old classic: Hot cookies.
Classics are classics for a reason, right?
Sometimes I’ll make peanut butter, oatmeal, or chocolate chip (or a combination of all three!), but my favorite is actually a recipe I use fairly infrequently. . . chewy molasses cookies. yum!
When I began writing this post I started reading about molasses, and realized I never really knew what molasses was. For some reason I’d always assumed it was something like maple syrup, or vanilla, even. . . in my mind, it was just a thick substance made from an unknown plant.
Growing up just accepting the fact that molasses is molasses, without curiosity as to where it came from, it’s funny to think how vague my idea was! Because now, I’ve found out that molasses is actually “the syrup obtained from raw sugar during the refining process”. So, “sugar run-off”. You never know what you might learn by simply googling your ingredients!
For some reason though, molasses continues to be one of my favorite flavors (combined with it’s other half, of course: sugar). Mix it with ginger, cinnamon, and salt, and mmm!
I’ve used this recipe for the last few years, even finding a way to incorporate the cookies into a homemade ice cream recipe! And I haven’t tried any other recipes since finding this one, it’s so good (although, of course, I’ve added my own little tweaks!).
These cookies are perfect for potlucks, dinner parties, holidays, making the house smell great, and filling up the cookie jar! If you like hard cookies (for dunking in milk, yum!), all you have to do is bake them a couple of minutes longer. . . or forget to set a timer (whoops!). But that’s not the recommended route. 😉 And, these don’t take much time to whip up! I usually make cookie bars rather than roll-and-drop cookies because they take too long, but these are great as they are. They’re perfect for a little light baking when you have an hour and an urge to play in the kitchen.
Now that you’ve heard about them, I’m sure you’ll want to make these delicious cookies yourself, so here is my recipe for the BEST chewy molasses cookies, just for you!
The BEST Chewy Molasses Cookie Recipe
These cookies are perfect for potlucks, dinner parties, holidays, cookie jars, making the house smell great! They don't take much time, so they're great for a little light baking when you have an hour to spend in the kitchen.
- 2 cups flour
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp kosher salt
- 1 large egg
- 1/2 cup (1 stick) unsalted butter melted
- 1/3 cup granulated white sugar
- 1/3 cup molasses light or dark
- 1/4 cup (packed) brown sugar light or dark
- coarse sanding sugar, raw sugar, or granulated white sugar (for rolling)
Place racks in lower and upper thirds of oven; preheat to 375°. Mix flour, baking soda, cinnamon, ginger, and salt in a small bowl and set aside.
Meanwhile, mix egg, butter, granulated sugar, molasses, and brown sugar in a medium mixing bowl.
Mix in dry ingredients just to combine.
Place sanding sugar in a shallow bowl. Scoop out dough by the tablespoonful and roll into balls (if dough is sticky, chill 20 minutes). Roll in sugar and place on 2 parchment-lined or greased baking sheets, spacing 2” apart.
Bake cookies, rotating baking sheets halfway through, until cookies are puffed, cracked, and just set around edges (overbaked cookies won’t be chewy), 8–10 minutes. Transfer to wire racks and let cool.
Make ahead! To be used in the next day or two:
Roll cookie dough into balls, coat with sugar, and place in pie-plat, single or double layer, covered. Let sit out 15-30 minutes before cooking.
Make ahead! To be used later on:
Cookie dough can be made and rolled into balls 2 weeks ahead. Freeze on a baking sheet; transfer to resealable plastic bags. Let sit at room temperature 30 minutes before rolling in sugar.
When you want to use the dough later roll them into the balls, coat them in sugar, and put the cookie dough in the refrigerator, ready to be taken out and used! But when you do take them out, remember to let them thaw for 15-30 minutes before putting them in the oven. When you don't let them thaw they stay smaller, and although they're still soft, they aren't as chewy.