These chewy, Soft Molasses Cookies are just perfect! They are slightly crispy on the edges, chewy in the middle with a kick of ginger flavor and rolled in sugar for a sweet finish. These are the perfect Christmas Cookies to share with you family and friends.
Christmas cookie season is the BEST!
I’ll admit I have not started yet, on my annual Christmas cookie haul yet. I had every intention of doing it during our Thanksgiving break but I chose to lay on the couch instead. I have ZERO regrets.
I absolutely love making Christmas cookies, because I love packaging them up all cute and sending them to my family and friends. Is there anything better than getting a box of homemade cookies in the mail? I think not my friend.
My friends at Rodelle told me they were hosting a virtual cookie exchange and of course I wanted to join in!
For this year’s cookie exchange, I made Soft and Chewy Molasses Cookies! These are just perfect! They are slightly crispy on the edges, chewy in the middle with a kick of ginger flavor and rolled in sugar for a sweet finish.
I have another recipe for soft-baked molasses cookies, but this chewy molasses cookies most resemble my favorite snickerdoodle cookie recipe which just gets the best reviews. See all those cracks and crevasses? That’s how you KNOW it’s going to be good.
For these cookies, there’s a combination of white and brown sugar. The brown sugar adds to the overall molasses flavor in these cookies.
It also calls for ¼ cup molasses, which you can find in the baking section and then some spices including ground ginger, cloves and cinnamon. Of course it wouldn’t be completed with some Rodelle vanilla, my absolute favorite. To finish off the cookies they are rolled in sugar.
You will have to plan some time for these cookies to sit in the refrigerator for about an hour before baking. This will help prevent the cookies from spreading while they are baking. Plus baking the colder cookie dough also helps with the chewy centers!
These cookies (or cookie dough) can also be frozen, making them a great addition to my collection of the best cookies for shipping! I brought some of these Christmas cookies to work recently and they were a huge hit!
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These chewy, Soft Molasses Cookies are just perfect! They are slightly crispy on the edges, chewy in the middle with a kick of ginger flavor and rolled in sugar for a sweet finish. Molasses Cookies are the perfect Christmas Cookies to share with you family and friends.
- ½ cup unsalted butter
- ½ cup granulated sugar
- ½ cup brown sugar
- ¼ cup molasses
- 1 large egg
- ½ teaspoon Rodelle vanilla extract
- 1 ¾ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon ground ginger
- ½ teaspoon cloves
- ¼ teaspoons cinnamon
- ¼ teaspoons cream of tarter
- Additional ½ cup granulated sugar to roll the cookies in
- In your stand mixer, combine the butter with the granulated and brown sugar and beat on medium speed until well creamed together.
- Add the molasses, eggs and vanilla extract. Mix into the butter and sugar until the eggs are well beaten.
- In a separate bowl, combine the dry ingredient. Slowly add into batter and beat on medium low speed until well combined and dough starts to form.
- Place the remaining ½ cup sugar in a bowl. Use a large cookie scoop (3 tbsp) and scoop cookie dough into sugar, roll around to coat the cookie.
- Place the cookies on a silicone lined baking sheet. Refrigerate dough for a minimum of 45 minutes and up to overnight.
- Preheat oven to 350° F. Place the cookies about 2 inches apart on your baking sheet. If your cookies have been refrigerated longer than 2 hours, allow them to rest at room temperature for 10 minutes before baking.
- Bake at 350° F for 10-12 minutes. Allow cookie to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely. Store in an airtight container.
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