Chewy Molasses Sugar Cookies are easy to make holiday favorites, and each soft and chewy bite packs the perfect amount of sweet and spice.
Hello! And welcome to Day 6 of
Every year I make tons of holiday cookies and treats to package up and send off to my loved ones. I try to mix it up every year and throw some new recipes into the mix, but I have a couple favorites that make the cut every year. These chewy molasses sugar cookies are definitely a favorite.
I used to make homemade gingerbread houses when I was a kid. Those fancy pre-assembled houses you see in the stores nowadays weren't around when I was a kid, and I wanted to make a gingerbread house, damnit! I remember pouring the molasses into the gingerbread dough and the smell just made me sick. To this day, I hate the smell of molasses. But something magical happens when you mix it with butter and sugar and all the right spices.
These cookies are simply beautiful with their sugar lined cracked top. They are soft and chewy, even straight out of the freezer (that's where I keep my secret stash). They have the perfect mix of spicy and sweet and taste like Christmas time. Its no wonder that these cookies make the cut every single year.
Chewy Molasses Sugar Cookies
- 4 cups all-purpose flour
- 4 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 1 ½ cups unsalted butter (room temperature)
- 2 cups sugar
- ½ cup molasses
- 2 eggs
- 1 teaspoon vanilla extract
- Sparkly sugar to roll the cookies in
- Combine all flour, baking soda, cinnamon, cloves, ginger, and salt in bowl. Set aside.
- In bowl of stand mixture with paddle attached, beat butter on medium to high speed until smooth, 1-2 minutes. Add sugar and beat until light in color and very fluffy, 4-5 minutes. Scrape sides and add molasses, eggs and vanilla. Beat on low speed until well combined.
- With the mixer running on low speed, spoon in the dry ingredients until fully incorporated.
- Wrap dough in plastic wrap and refrigerate at least 2 hours or overnight. You can also freeze the dough and cook later.
- Preheat oven to 375 degrees F. Prepare two baking sheets with a Silpat or parchment paper.
- Roll walnut sized balls of dough and dip tops in the sparkly sugar. Keep remaining dough in refrigerator until ready to use. Bake in preheated oven for 8-10 minutes. They will be very soft. Remove from oven and allow to remain on baking sheet another 5 minutes. Then transfer to a cooling rack. Once fully cool, store in airtight container.