Today has been crazy, but in a good way! I’m 100% in the Christmas spirit, and the stuff coming out of my kitchen definitely shows it!
My wonderful friends Emily and Katherine (hereinafter referred to as EmPri and KJ…I hardly ever call them by their actual names!) are coming from DC to stay with us this weekend and I’m SO EXCITED! I’m having fun Christmasfying the house and baking in anticipation of their arrival. Like my centerpiece?
I put it together with some fun ornaments from Target to spruce up our living room coffee table.
And there’s a lot more presents under the tree now!
But these cookies were definitely the highlight of my day. I love the flavor of a good molasses cookie, but only when they’re the soft and chewy kind! I tried a batch last week that totally flopped on me so I was set on making the perfect recipe today. These are definitely it.
One thing that’s great about molasses cookies is that they stay good for a lot longer than regular cookies, and in fact they taste even better the longer they sit! This recipe is seriously a keeper.
Chewy Molasses Cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Keywords: bake dessert Christmas cookie winter
Ingredients (24 cookies)
- 1/4 c. salted butter, softened
- 1/2 c. sugar
- 1/4 c. brown sugar, packed
- 1 egg
- 1/3 c. blackstrap molasses
- 2 t. vanilla extract
- 2 T. milk
- 2 c. all-purpose flour
- 1 t. ginger
- 1 t. cinnamon
- 1/2 t. cloves
- 1/2 t. allspice
- 2 t. baking soda
In a medium sized mixing bowl, cream together the butter and sugars with an electric mixer until light and fluffy.
Add the egg, molasses, vanilla, and milk and beat until the mixture is very smooth.
In a separate bowl, whisk together the remaining ingredients.
Pour the dry ingredients into the wet and mix just until everything is well combined.
Cover the dough with plastic wrap and refrigerate for an hour.
When you’re ready to shape the cookies, preheat the oven to 350 degrees.
Remove the dough from the refrigerator and use a cookie scoop or large spoon to measure out about a tablespoon or so of dough for each cookie. Roll each scoop of dough into a smooth ball with your hands and roll in additional sugar if desired.
Place the balls onto 2 lightly greased baking sheets and bake for 8-10 minutes, or until the surface of the cookies have nicely cracked.
Remove from the oven and let cool for 1 minute on the pan before transferring to a wire rack to cool completely for another 20 minutes. These cookies are best after they’ve cooled for at least a few hours. Store in an airtight container for up to a week.
They are perfectly soft and chewy and just loaded with the flavor of holiday spices. Give me a glass of almond milk and a dozen of these babies and I’m set for life.
Thanks for reading!