Soft and Chewy Molasses Cookies

My house smells soooooooo good!!! 

You really can’t go wrong with the scent of cinnamon and nutmeg floating through your home on a brisk fall morning. 

You also can’t go wrong with the flavors of cinnamon, nutmeg and molasses in a cookie!!!  Seriously. Can’t. Go. Wrong! 

That’s what what happened in my kitchen. Molasses, cinnamon, nutmeg and sugar combined to make the YUMMIEST cookie! 

They are perfect for the holidays (get over it folks! The holidays are officially here) and the sugar on top kind of looks like snow or sparkles! *sings* LOVVVVVE! AND they stay sooooo soft! If you love a chewy cookie… this one will be your EVERYTHING! 

These cookies are SUPER simple and quick to make. They really are worth the minimal amount of effort they take to make! 

DO IT!! *peer pressure definitely involved here* 

Soft and  Chewy Molasses Cookies 

1 3/4 Cup All Purpose Flour

1 1/2 Teaspoon Baking Soda 

1 Teaspoon Cinnamon 

1 Teaspoon Nutmeg

1/2 Teaspoon Salt

1 1/2 Stick of Unsalted Butter

1 Cup Sugar (plus extra 1/2 Cup for tossing) 

1 Large Egg

1/4 Cup Molasses 
Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper. 

In a small bowl, whisk together flour, baking soda, cinnamon, nutmeg and salt. Set aside. 

In a large bowl, beat together the butter and 1 Cup sugar until light and fluffy. Add the egg and beat until combined. Add the molasses and beat until combined and no steaks are left in sugar mixture.

With mixer on low, gradually beat in the flour mixture until just combined.

Put 1/2 Cup sugar in a small bowl. Take a tablespoon of cookie dough, roll into a ball and dip one half of cookie ball in the sugar. Make sure you get most of the way around but leave a little less than half of the ball sugar free. Place balls onto prepared cookie sheet, sugar side up at least 2 1/2 to 3 inches apart. 

Bake cookies one sheet at a time for 10 to 15 minutes. Cookies are done when the edges are set and slightly browned.

Remove from the oven and let cool on cookie sheet for 1 minute. Remove and let cool completely on cooling rack. 


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