Every Christmas season I look forward to sinking my teeth into a few soft and chewy Molasses cookies.

I rarely see these old-fashioned cookies any other time of the year. So when I do see one on a cookie tray, I make sure to grab one.

To be honest, these Molasses Cookies rank right up there as one of my favorites, along with the Peanut Butter Hershey Kiss and Chocolate Corn Flake cookies.

They bring back so many memories of me baking Christmas cookies with my mother every December.

I would help her gather all of the ingredients. And as a reward for my contribution, I always had the first chance at licking the bowl and beaters.

brown sugar and butter — The secret to making soft and chewy cookies is to use brown sugar instead of granulated sugar.

But I could hardly wait for those super soft cookies to come out of the oven.

And when I took a bite into that warm cookie, with a glass of cold milk close by, I swore there was nothing better!

So what makes Molasses cookies so soft and chewy?

Soft and Chewy Molasses Cookies

First of all, most cookies start off by creaming together butter and white granulated sugar.

molasses cookie batter — The batter will be nice and thick and easy to roll into balls.

However, this recipe uses brown sugar instead of granulated sugar. The brown sugar contains molasses, making it have that traditional light or dark brown color.

Then, by addition even more molasses, the cookies are guaranteed to be much softer and chewier than traditionally baked cookies.

molasses cookie dough balls — To give the cookies that classic look, be sure to roll the dough balls in white sugar before baking.

However, don’t expect the cookies to be thick and fluffy. Traditional Molasses cookies are thin and flat.

Which makes them fantastic for making into ice cream sandwiches and molasses cream pie desserts!

molasses cookies on baking sheet — Once your cookies are baked, allow them to sit and rest on the baking sheet for a few minutes before placing them on a ***cooling rack.***

So this year, when you are debating which cookies you should make for the holiday season, be sure to add this classic recipe to the list!

Check out our other favorite Cookie Tray Recipes.

Enjoy!

Mary and Jim

Jim and Mary Competti have been writing gardening, DIY and recipe articles and books for over 15 years from their 46 acre Ohio farm. The two are frequent speakers on all things gardening and love to travel in their spare time.

As always, feel free to email us at thefarm@owgarden.com with comments, questions, or to simply say hello! You can sign up for our free email list in the subscribe now box in the middle of this article. Follow us on Facebook here : OWG Facebook. This article may contain affiliate links.

Soft and Chewy Molasses Cookies

An old-fashioned cookie that is not only delicious but soft, chewy and easy to eat. A must make recipe for your Christmas cookie trays.

Ingredients

3/4 cups unsalted butter
1 cup brown sugar
1/4 cup molasses
1 egg
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 teaspoons ground ginger
1/2 teaspoon salt
1 tablespoon baking soda
2 1/4 cups all purpose flour
1/2 cup granulated sugar

Instructions

In a large mixing bowl, cream together butter and brown sugar until light and fluffy.
Slowly mix in the molasses and then the egg.
Add in the cinnamon, nutmeg, ginger, salt, and baking soda and mix until incorporated.
Slowly mix in the flour until combined.
Cover and chill at least 2 hours.
Preheat oven to 350 degrees F.
Roll dough into 1 1/2" balls and then roll them in the granulated sugar until coated.
Place dough balls 2" apart on an ungreased or parchment lined rimmed baking sheet.
Bake for 8-9 minutes. Remove from the oven and allow the cookies to remain on the baking sheet for 3-4 minutes.
Transfer cookies to wire racks to cool completely.

Notes

Store in an air-tight container.

Recipe courtesy of Old World Garden Farms

Nutrition Information:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g