Soft and chewy molasses cookies are the perfect old-fashioned recipe for the holiday season.
I’ve been meaning to post this recipe since last week. However, I’m pretty much behind on life. I’ll be quite honest with you, this whole pregnancy thing is kind of kicking my butt in the third trimester. I feel and look like a Weeble Wobble. My hands pretty much resemble baseball mitts and my feet – well, I won’t even elaborate on those bad boys, because it’s too sad to put into words.
Christmas will be here before we know it, so I decided to start my holiday baking a little early this year. First up on my list are soft and chewy molasses cookies. There’s just something about that crunchy sugar coating and old-fashioned flavor that makes me swoon year after year.
Not only are Molasses Cookies incredibly delicious, I had a hunch they’d look pretty amazing on the My Baking Addiction Limited Edition Cookie Sheets made by 360 Bakeware. The cookies sheets are available for a limited time and in my opinion, they’re perfect for the cookie baker in your life. You can read all about my collaboration with 360 Bakeware and the My Baking Addiction Limited Edition Cookie Sheets here.
Yield: about 4 dozen cookies
Prep Time: 15 minutes plus chill time
Cook Time: 10-12 minutes
3/4 cup (1 ½ sticks) unsalted butter, melted
1 cup packed light brown sugar
1 large egg, room temperature
1/4 cup molasses
1 teaspoon pure vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon pumpkin pie spice
1/2 cup sugar, for rolling cookies before baking
1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, combine melted butter, brown sugar, and egg until smooth. Mix in molasses and vanilla extract.
2. In a medium bowl, sift together the flour, baking soda, salt, and pumpkin pie spice. Gradually add dry ingredients to the wet ingredients until combined. Cover and chill dough for about 2 hours.
3. Preheat oven to 375 degrees F and line baking sheets with parchment paper. Using a medium cookie scoop (about 1 1/2 tablespoons), scoop dough and roll into balls. Roll dough balls into sugar and place them onto prepared cookie sheets, about 2 inches apart.
4. Bake in preheated oven for 10-12 minutes. Allow cookies to cool on baking sheets for 5 minutes before removing them to a wire wrack to cool completely.
Cookies can be stored in an airtight container at room temperature for up to 3 days.
Adapted from allrecipes.comAll images and text © for My Baking Addiction
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