I just really love this soft chewy molasses cookies recipe. This is one of my sister’s favorite cookies to make especially during the holidays.
If you are not familiar with these kinds of cookies, molasses cookies are kind of a cross between a gingerbread cookie, ginger snap, and a sugar cookie.
I love how chewy they are and the hint of ginger and sweetness. These cookies just melt into the mouth. Add a cup of milk with them and you are in flavor heaven. They are so easy to make, if I can do it, you can do it. Let’s get baking!
1 cup of white granulated sugar 200g
3/4 cup of shortening 145g
1/4 cup of molasses 80g
1 large egg
2 cups of flour 240g
2 tsp. of baking soda 8g
1 tsp. of cinnamon 3g
1/2 tsp. of ground cloves 2g
1/2 tsp. of ginger 2g
1/2 tsp. of salt 2g
Begin by sifting the dry ingredients into a medium bowl (The flour, salt, baking soda, ground cinnamon, ground cloves, and ground ginger.)
In a large bowl cream together the granulated sugar along with the shortening and molasses. Then add in the egg and cream that in. Use a hand mixer, stand mixer, whisk, or wooden spoon. Scrape the sides of the bowl as needed throughout this cookie dough process.
Add the flour mixture about 1/4th of it at a time mixing it in the cookie dough in between. Do this until it is all incorporated and your molasses cookie dough is complete. Scrape the dough together into a half ball. Cover the bowl with plastic wrap and chill for at least 2 hours.
Preheat the oven to 375 F/190 C. Scoop a heaping tablespoon of dough and roll it into a ball with clean hands. Roll the dough into a small bowl of granulated sugar. Then place the cookie ball onto an un-greased cookie sheet, or parchment paper/silicone mat lined sheet pan.
Bake the cookies in the oven, middle rack position, for 8 to 9 minutes. Take them out and allow them to cool on the pan for about 5 minutes, then remove them and place them onto a wire rack to cool completely. Enjoy!
Find the recipe here on my website: https://www.inthekitchenwithmatt.com/molasses-cookies