Today is day three of our 12 days of Christmas Cookies and it’s our homemade soft, chewy and delicious molasses cookie. A little secret about these cookies, they are one of the first recipes I created and I absolutely love them. I can say they are in my top ten, maybe top five favorite cookies. They are chewy and full of flavor, they pair so well with a cup of hot chocolate or a glass of red wine. (ok anything pairs well with wine) These will be a favorite among your friends and family. Enjoy!
Happy Baking 🎄
Makes about 3 dozen cookies
- 1 Cup butter room temperature
- ½ Cup sugar
- ⅔ Cup dark brown sugar
- ⅓ Cup molasses (I use Grandma’s Brand)
- 1 egg
- 2 tsp vanilla extract
- 2 ⅔ cups all-purpose flour
- 2 TSP baking soda
- 2 TSP cinnamon
- 1 TSP ginger
- ½ TSP salt
- ½ TSP nutmeg
- ¼ TSP cloves
- In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt, set aside.
- In a large mixing bowl cream butter on medium speed for 3 minutes.
- Add sugar, brown sugar and molasses, cream until light and fluffy, about 2 minutes.
- Add egg, beat for a minute.
- Add vanilla extract, beat for 30 seconds.
- Slowly add the dry ingredient mixture and beat until just mixed.
- Refrigerate covered dough for at least 1 hour. If chilled longer than an hour let sit for 30 minutes.
- In a small bowl place ½ cup of sugar.
- Scoop cookie dough onto cookie sheet and dip each ball into sugar.
- Place on a cookie sheet about 1.5” apart, then bake for about 10 minutes, until cookies are done.
*Small cookie scoop will take 10 minutes to bake, a large cookie scoop will take 12-14 minutes to bake.
- Allow to cool on the tray for five minutes before removing to the cooling rack to cool completely.
Cookies will stay fresh up to one week in an airtight container or freeze for 2 months.
Cookie dough will keep in the freezer for 3 months, allowing an extra 1-2 minutes for baking.