Thursday, December 15, 2011

Chewy Molasses Spice Cookies

I discovered these from Melissa at Once a Month Mom and quickly starred them in Google Reader (would have shared but GR went stupid on us and doesn't allow that anymore. Whatevs.). I thought they sounded excellent and different because they weren't the typical crunchy gingerbread cookies, but soft and chewy instead. Yum. When I signed up to bring cookies to Logan's school program last week, I knew immediately that I wanted to try these. Bonus that I only had to buy one ingredient--ground cloves. I had the rest. They are super easy to make and even though it says to chill dough overnight, it doesn't seem to be necessary. The first time I made them I chilled it overnight and they were great. I made them again last night (because I am an awesome sister and made them for my brother to take to his work party) but didn't have time to chill overnight so I just put it in the fridge for about an hour or so and they came out great as well. I will definitely be making these again and I hope to keep some for myself this time.

Chewy Molasses Spice Cookies


  • 3/4 cups butter or margarine, softened
  • 1 cup granulated sugar
  • 1 egg
  • 1/4 cup molasses (original, not blackstrap)
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • additional granulated sugar for rolling cookies


In a large bowl, cream butter and sugar.  Add egg and beat well.  Add molasses, mix well.  Combine flour, baking soda, salt and spices; add to creamed mixture and mix well.  Chill dough overnight.  Shape into 1-inch balls; roll in sugar.  Place two inches apart on ungreased baking sheets.  Bake at 375 degrees for 8-10 minutes or until edges begin to brown.  Allow cookies to cool for two minutes before removing to a wire rack.

Freezing Directions:

Allow to cool completely, then transfer cookies to gallon freezer bags or freezer safe containers.

Servings: 3 dozen cookies

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