Old Fashioned Chewy Molasses Cookies
These Old Fashioned Chewy Molasses Cookies are soft, warmly spiced, and just how Grandma used to make them!
Servings 41 cookies
Calories 119kcal
Ingredients
- 1 cup (2 sticks) butter, at room temperature
- 2 cups sugar, divided
- 1/2 cup molasses
- 2 Tablespoons canola oil
- 1 teaspoon vanilla
- 2 1/4 teaspoons baking soda
- 1 1/4 teaspoons salt
- 1 1/4 teaspoons cinnamon
- 1 1/4 teaspoons ground cloves
- 1 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 2 eggs, at room temperature
- 3 1/2 cups all purpose flour
Instructions
- In a large bowl, use an electric mixer to cream together butter and 1 cup of sugar until smooth.
- Add the molasses, oil, vanilla, baking soda, salt, cinnamon, cloves, ginger, and nutmeg and mix until combined.
- Add eggs, one at a time, and beat until smooth.
- Slowly add the flour until just combined.
- Cover bowl and chill in the refrigerator for at least 2 hours (or up to 2-3 days).
- When dough is chilled, preheat oven to 350 degrees F.
- Place remaining 1 cup of sugar in a shallow bowl.
- Remove dough from refrigerator and use a scoop to form the dough into round balls. Roll each ball of dough in the sugar. Place dough balls onto cookie sheets that have been lined with parchment or silicone mats.
- Bake for about 10-11 minutes, or until the cookies are just set and starting to brown on the edges. They will still be soft.
- Allow the cookies to cool on the baking sheets for about 5 minutes, and then transfer to wire racks to cool completely.
Notes
Can molasses cookies be frozen?
Yes! These are a great make ahead option to have stashed in your freezer to share with unexpected last-minute guests or to pack in holiday gift boxes for your neighbors. Wrapped tightly, the cookies keep in the freezer for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature, if desired, before serving. Unbaked cookie dough balls (before rolling in sugar) will freeze well for up to 3 months. Let sit at room temperature for 30 minutes (to thaw), pre-heat the oven, then roll in granulated sugar. Bake as directed.- Make sure that your butter and eggs are at room temperature before preparing your dough.
- Allow at least 2 hours for the dough to chill in the refrigerator before baking. If the dough isn't sufficiently chilled, the cookies will spread into a flat mess on the baking sheets (trust me...I've been there).
- Don't over-mix the dough once the flour is added. Stir just until completely combined, but no more. This will avoid a dry, tough cookie.
- Mix-In's: if you like a fully-loaded cookie, try adding white chocolate chips, raisins, and/or nuts to the dough before baking!
Nutrition
Serving: 1cookie | Calories: 119kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 19mg | Sodium: 175mg | Potassium: 75mg | Sugar: 7g | Vitamin A: 150IU | Calcium: 14mg | Iron: 0.8mg