Dessert

Soft and Chewy Molasses Cookies

Soft and chewy in the middle with crisp edges, these molasses cookies are perfect for anytime of the year!

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Recipe insights & TIPS

If you haven't heard about the biggest and most amazing cookie swap on the planet, then you need to keep reading! For the past three years I've been baking cookies and sending them to people I don't know.

I know, it does sound a tiny bit strange but I promise you it's totally legit!

‍

I was lucky enough to receive my cookies on time and wrapped up very carefully. I was also pretty happy to find that all three of my packages were chocolate cookies.

Soft and chewy in the middle with a crisp edge they're a favorite of mine. I packed them into cookie tins and sent them off to be eaten.

Adapted from The Joy of Baking, http://www.joyofbaking.com/MolassesCookies.html

Recipe

Soft and chewy molasses cookies

Course:

Dessert

COOKing TIME:

20 minutes

Total TIME:

30 minutes

CUISINE:

American

PREP TIME:

10 minutes

SERVINGS:

Ingredients

2 cups all purpose Gold Medal flour
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 tsp ground cloves
1 tsp ginger
1/2 cup unsalted butter (soft)
1 cup dark brown Dixie Crystals sugar
2 Tbsp canola oil
1/3 cup Grandma's Molasses
1 large egg
1/2 tsp vanilla extract
1 cup granulated sugar for rolling the cookies in

Ingredient Swaps

Instructions

Preheat the oven to 375 degrees F. Prepare a cookie tray by lining with a Silpat mat or line with parchment paper.
Combine the flour, baking soda, salt and spices and set aside.
In a bowl of an electric mixer, beat the butter and brown sugar until light and fluffy.
Add the oil, molasses, beaten egg and vanilla and combine well on low speed.
Next add the flour mixture and mix until the dough comes together.
Chill in the refrigerator for at least 10 minutes.
Roll the dough into small balls about an inch in size and then roll in the granulated sugar.
Place them onto the cookie tray and gently pat down leaving about 2 inches between each cookie.
Bake for 9-10 minutes and place on a cooling rack when done.

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