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Chewy Molasses Cookies

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Chewy Molasses Cookies

Chewy Molasses Cookies

These soft, chewy cookies store well, which makes them a prime cookie jar treat. The combi­nation of sweet molasses and dry mustard makes for the perfect flavor pairing—trust me! Plus, if you want to really fancy them up, spread ice cream between two of the cookies to create your very own ice cream sandwich.

  • Author: Addie Gundry
  • Prep Time: 15 minutes
  • Chill Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 55 minutes
  • Yield: 30 cookies 1x
  • Category: Bakery

Ingredients

Scale
  • 4 cups all-purpose flour
  • 4 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon dry mustard
  • 1 1/2 cups (3 sticks) unsalted butter, softened
  • 2 1/4 cups sugar
  • 1/2 cup molasses
  • 2 large eggs

Instructions

  1. In a medium bowl, combine the flour, baking soda, cinnamon, salt, ginger, cloves, and mustard. Toss with a fork to mix well.
  2. In a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for 2 minutes. Add 2 cups of the sugar and beat for 3 minutes, scraping down the bowl once. Add the molasses and eggs and beat briefly, then with the machine running on low, gradually add the flour mixture and beat until well combined. Cover the bowl with plastic wrap and chill in the refrigerator for 30 minutes or up to 12 hours.
  3. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
  4. Put the remaining 1/4 cup sugar in a small bowl. Using a cookie scoop, shape the dough into 2-inch balls. Drop them into the sugar and roll to coat. Place on the prepared baking sheets about 2 inches apart. Press lightly with the bottom of a glass or cup. Bake for 8 to 10 minutes.
  5. Cool on the baking sheet for 3 to 5 minutes, then transfer to a wire rack to cool completely.
  6. Store in an airtight container at room temperature for up to 1 week.
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