Chewy Molasses Cookies
These spicy, chewy cookies are great any time of year. No mixer needed, these come together fast. The dough will keep in the fridge for up to a week. The baked cookies can be stored in a sealed container for up to two weeks and are sturdy enough to ship.
Servings Prep Time
3dozen 10minutes
Cook Time
30minutes
Servings Prep Time
3dozen 10minutes
Cook Time
30minutes
Ingredients
Instructions
  1. In a medium bowl, mix together the melted butter, 1 cup sugar, and egg until smooth. Stir in the molasses. Combine the flour, baking soda, salt, cinnamon, cloves, ginger and white pepper in another medium bowl. Add the wet ingredients to the dry ingredients and blend with a fork or wooden spoon. Cover, and chill dough overnight or for at least 2 hours.
  2. Preheat oven to 375 degrees F (190 degrees C). Roll a generous tablespoon of dough into balls (a #50 cookie scoop is great for this), and roll them in the remaining white sugar. Place cookies 2 inches apart onto ungreased baking sheets.
  3. Bake for 8 to 10 minutes in the preheated oven, until tops are cracked but the centers still look moist. Cool on wire racks.
  4. If you want a slightly more substantial cookie, use a #30 cookie scoop, 2 tablespoons dough, for each cookie. You will need to add a minute or two to the bake time and the batch will make about 20 cookies instead of 36.