Molasses is one of my ALL TIME favorite seasonal flavors. It’s dark, and rich, almost like an over-caramelized syrup and is one of those flavors that is undeniably Christmas- it BELONGS to the Holidays!
Molasses actually comes from the sugarcane- or more specifically, from the process of turning sugarcane (or sugar beets) into sugar. It’s a natural byproduct of the refining process and I give my thanks to whomever was the first to discover it’s delicious properties.
If you’ve never been sure about whether you like molasses or not, you should definitely try making these cookies- I’m positive it will solidify your decision one way or the other, because if you don’t like these cookies then there’s NO convincing you that molasses is wonderful. These cookies aren’t overly sweet and have what I consider to be the perfect cookie texture: Soft and chewy in the middle, and slightly crunchy on the edges. It’s sturdy, delicious, and positively delightful with a glass of ye ole’ Eggnog!
These cookies are quite easy to make and come together rather quickly, so as long as you have all the ingredients necessary, then you’ve got the makings of a delicious and classic holiday treat!
What you will need:
- Baking Soda
- Ground Cinnamon
- Ground Cloves
- Unsalted Butter
- Granulated Sugar
- Brown Sugar
- Molasses (Full Flavor NOT Blackstrap)
- Vanilla Extract
Chewy Molasses Spice Cookies
- 2 1/4 Cup Flour
- 2 tsp Baking Soda
- 1 tsp Ground Cinnamon
- 1 1/2 tsp Ground Cloves
- 1/4 tsp Salt
- 3/4 Cup (1 1/2 sticks) Unsalted Butter
- 1/4 Cup Granulated Sugar (plus a little extra to roll cookie dough in)
- 1/2 Cup Brown Sugar
- 1 Large Egg
- 1/4 Cup Molasses
- 1 tsp Vanilla Extract
- Preheat your oven to 350 degrees Fahrenheit
- Sift together your flour, baking soda, spices and salt, set aside.
- In the bowl of a stand mixer or with a hand mixer, cream together your butter and both sugars.
- Add your egg and once mixed, add in the molasses and vanilla until combined.
- Add in your dry ingredients in 3 separate increments, being sure to scrape the sides down between each addition.
- Grab a bowl or plate and add some granulated sugar, enough that you can roll your cookies in it. Using a cookie scoop (or your hands, like I did) roll your cookie dough into 1.5 inch balls then roll each ball in the granulated sugar. This will ensure that classic crinkle look!
- Drop onto a greased cookie tray (or silicone mat- my FAVORITE!) with 2 inches between each cookie and bake 8-10 minutes.