These soft and chewy molasses cookies are the perfect addition to your Christmas cookie plates.
This was my second year participating in the Food Blogger Cookie Swap, which is a very cool way to not only share food and bring bloggers together but also to raise money for Cookies for Kids’ Cancer, a fantastic non-profit aiming to fight pediatric cancer. Each blogger that participates donates to the organization and we get 3 names and addresses of other bloggers that we are to send a dozen of our cookie creations to…which also means, each blogger receives 3 dozen (the best part)!
This year, I received Nutella Cookies from Liz at Floating Kitchen (oh my gosh, I can’t wait to make these again!), Biscoff Browned Butter Oatmeal Chocolate Chip Cookies from Erica at Sun and Good Eats, and Shortbread Cookies from Kathi at Laughing Spatula. All of them were delicious! Tasty mail is the best kind of mail.
Last year, I sent out my Dark Chocolate Orange-Cranberry Cookies, but this year I knew I wanted to send out a soft molasses variety. Mostly, because I just love that deep molasses flavor, but also, because I remember eating a chewy molasses cookie years ago that was like a dessert from heaven.
I think the chewy part was the key. It’s hard to beat soft & chewy. Crunchy cookies are fine and all, but soft, chewy ones are the best! Especially just out of the oven.
I wish there was a way to capture the slightly crispy outside with the warm chewy inside. They don’t stay warm, but these stay soft, even days later!
I know because I tested them. Multiple times. It’s a tough job, but someone’s gotta do it.
I know that a lot of molasses cookie recipes have you roll the balls of dough in sugar before baking them, but I kind of think it’s an unnecessary step. These are plenty sweet and I think the simpler, the better when it comes to baking!
And all goodies are better when served on a moose plate. And a moose placemat.
Merry early Christmoose! Eat chewy cookies and be merry!Print
Chewy Molasses Cookies Recipe
- Yield: 3
- 3/4 c. butter, softened
- 1 c. brown sugar
- 1 tsp pure vanilla extract
- 1 egg
- 1/4 c. molasses
- 2 c. all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 3/4 tsp allspice
- Preheat oven to 375 degrees.
- Cream butter and brown sugar.
- Mix in vanilla, egg, and molasses.
- In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and allspice.
- Pour the dry ingredients into the butter mixture and stir until combined.
- Scoop the dough onto an ungreased cookie sheet into rounded tablespoon-sized balls.
- Bake for 8 minutes.
- Let cookies sit on the pan for 2-3 minutes before moving them to a cooling rack to cool completely.