Chewy Molasses Cookies

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Chewy Molasses CookiesRecipe

Photo: Alison Miksch; Styling: Missie Neville Crawford

Perfectly spiced and wonderfully tender, these molasses cookies are a staff favorite.

Serves 24 (serving size: 1 cookie)


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8 ounces all-purpose flour (about 1 3/4 cups)
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons butter, softened
8 tablespoons granulated sugar, divided
1/4 cup dark brown sugar
1 large egg
1/4 cup molasses


Hands-on: 15 Minutes
Total: 1 Hours

1. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through salt) in a bowl, stirring with a whisk.

2. Place butter, 5 tablespoons granulated sugar, and brown sugar in a large bowl; beat with a mixer at medium speed 5 minutes or until fluffy. Add egg; beat 30 seconds. Add molasses; beat just until combined. Add flour mixture to butter mixture; beat at low speed or just until combined. Cover and chill 30 minutes.

3. Preheat oven to 350°.

4. Shape dough into 24 balls, about 1 1/2 tablespoons each. Roll balls in remaining 3 tablespoons sugar; place 2 inches apart on baking sheets covered with parchment paper. Bake at 350° for 12 minutes or just until set. Cool 3 minutes on pan; remove to a wire rack.

BAKE A SECOND BATCH Double the dough and bake these cookies without a hitch. To mail, wrap small stacks together using plastic wrap. Nestle the stacks in a box with plenty of padding, or stack in a wide-mouth canning jar with crumpled parchment or wax paper in the headspace under the lid. Place the jar in a box with padding for mailing overnight.

Created date

November 2014

Nutritional Information

Calories 96
Fat 3.2 g
Satfat 1.9 g
Monofat 0.8 g
Polyfat 0.2 g
Protein 1 g
Carbohydrate 16 g
Fiber 0.0 g
Cholesterol 15 mg
Iron 1 mg
Sodium 85 mg
Calcium 15 mg