Soft And Chewy Molasses Cookies
Soft and chewy molasses cookies with warm spices, perfect for holiday gatherings or cozy afternoons, offering a rich, sweet, and spiced flavor profile that appeals to all ages.
Ingredients
Instructions
- In a large mixing bowl, cream butter and 1 cup sugar; blend in molasses and egg.
- Combine flour, baking soda, cinnamon, ginger, and cloves; add to creamed mixture and blend well.
- Shape dough into 1 1/4-inch balls.
- Roll balls in remaining sugar.
- Place on greased cookie sheets.
- Press flat with a fork.
- Bake at 350°F for about 10 to 12 minutes.
Tips & Substitutions
For a richer flavor, consider using dark molasses instead of light. If you're out of cloves, nutmeg can be a good substitute. Make sure to let the dough chill for at least 30 minutes before baking for a chewier texture. If you prefer a less sweet cookie, reduce the sugar by 1/4 cup. This recipe is perfect for the holiday season, similar to Katie's Christmas Kisses.
Serving Suggestions
These molasses cookies are delicious on their own or served with a glass of cold milk. They pair wonderfully with a warm cup of tea or coffee. For a festive touch, serve alongside other holiday treats like Katie's Christmas Kisses. You can also drizzle some icing on top for an extra sweet finish.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a zip-top bag once solid. To reheat, place them in a preheated oven at 300°F for about 5 minutes to restore their soft texture.
Nutrition & Diet Analysis (per serving)
Each serving of Soft And Chewy Molasses Cookies contains roughly 66 calories, with 1g protein, 15g carbohydrates, and 2g fat. It is a good source of dietary fiber (16% of the Daily Value). It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but it may change the texture slightly, making the cookies denser. Start with a 50/50 blend of whole wheat and all-purpose flour to find a balance that works for you.
What can I do if my dough is too sticky?
If your dough is too sticky to handle, chill it in the refrigerator for about 30 minutes. This will firm it up, making it easier to shape into balls. You can also lightly flour your hands while shaping the dough.
How can I make these cookies gluten-free?
To make these cookies gluten-free, use a gluten-free all-purpose flour blend that includes xanthan gum. This will help mimic the texture of regular flour. Ensure that all other ingredients, such as baking soda and spices, are gluten-free as well.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).