Chewy Molasses Cookies

Yes, you read that right: I said dry mustard! You probably think I’m joking right now, but I promise you, I’m not. Mixing dry mustard with sweet molasses will give you the best Chewy Molasses Cookies you can ever want.

I admit, mustard and molasses do seem like quite an unlikely pairing, but it’s exactly because they’re so different that they work perfectly together. Have you ever heard of the phrase: “opposites attract”? Although this is a phrase typically used to describe lovers, it can also be applied to this context. Here’s why.

Dry mustard has a tangy heat, fresh aroma, and sharp flavor. On the other hand, molasses has a warm, sweet, and almost smoky flavor. When blended, they create a flavor symphony that’s pleasantly tasty in your mouth. Mix in other spices in this recipe (like ginger, cinnamon, and cloves), and you get an explosion of flavors.

I can talk all day about just how good the Chewy Molasses Cookies are, but until you trust me, take the leap, and make them, you won’t be able to experience it for yourself.

You might be scared to incorporate dry mustard into your dessert. That’s why I suggest you start with the original. Once you get more comfortable with this recipe, you can try to experiment with other mustard types. Some good flavors include blackberry honey mustard and whole-grain mustard. Each of these alternatives offers a unique twist to the dish. For instance, blackberry honey mustard offers a more fruity and less tangy flavor than regular mustard. On the flip side, whole-grain mustard adds more texture to your cookies. Depending on your preference for taste, you can choose the best mustard to complete this CHewy Molasses Cookies recipe.

Chewy Molasses Cookies

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Create perfectly soft and chewy cookies when you bake the Chewy Molasses Cookies. Made with the unusual combination of sweet molasses and dry mustard, this unique treat is something that you won’t want to miss out on.

• 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

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• 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

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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.

If you love molasses like I do, you have to try this recipe. Have you had these yet?