Soft and Chewy Molasses Cookies
There’s something so wonderful about the snow. It’s so white and clean falling from the sky. It looks soft and even when it’s blowing hard you somehow feel warm and safe, and even nostalgic. And then the next day it’s horrible. Or even that day if you have to run errands in it. Which is why I’ve chosen to stay home and eat soft and chewy molasses cookies. And I HIGHLY recommend you check out all of the cookies at the bottom of the post including white chocolate stuffed molasses cookies. They are a dream.
Snow is only beautiful for a moment and then it becomes muddy and a nuisance. I know, I’m a grinch. And you’d think it was because I adore the sun or something, but I don’t love the sweltering heat either. Nope, I’m an inbetweener. Not a word, but it can be for today. I love the change in seasons, in fact I adore the change in seasons. I love the rain, especially at night. I love thunder storms and crisp fall air. I love the green spring and the relaxation of summer. But I don’t love any of that in extremes.
I also don’t love heavy on the molasses and crunch cookies. I love soft pillows that make your house smell like Christmas and taste like warmth. Which is why, when 500 million other recipes exist out there for molasses cookies I’m choosing to post ours. Because it’s the best and that’s all there is to it. They use butter for flavor and shortening to keep them soft. They have a balanced amount of spices so they aren’t burning your throat as you swallow (yes, some molasses cookies are too strong). And yes, they do sit in the fridge which you know bugs me, but the chill allows the little crinkles on top to happen and the cookie to puff up when baking instead of the flat molasses cookie many stores carry.
- ¼ Cup Unsalted butter, softened
- ½ Cup Shortening
- 1 Cup light brown sugar
- 1 large egg
- ½ cup molasses
- 2½ cups all purpose flour
- ½ teaspoon salt
- 1¼ teaspoon cinnamon
- 1¼ teaspoon ground ginger
- 1¼ teaspoon allspice
- 2 teaspoons baking soda
- White sugar for rolling
- In a standing mixer add the butter, shortening and brown sugar and beat until smooth. add the egg and molasses and beat again until well incorporated.
- in a separate bowl, mix together the flour, seasonings, salt and baking soda. turn the mixer back on and slowly add the dry ingredients to the wet ingredients. mix well and cover tightly with saran wrap. refrigerate for 1 to 2 hours.
- using a heaping tablespoon roll the dough in a bowl and roll in the sugar. place on a baking sheet and either wrap with saran wrap and refrigerate until ready to bake or bake at 350 for 8 to 10 minutes. allow to cool slightly and enjoy!
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