I have always loved cookies. Chocolate chip are my favorite, but for my husband, these soft and chewy molasses cookies are always the cookie of choice!
We have been enjoying these soft and chewy molasses cookies for over a decade now. Sometimes I need a break from the classic chocolate chip cookie and these are always the runner up. These cookies also played a very important role in our oldest daughter’s adoption story. In fact, we often call these our “North Carolina Cookies” because we ate them all the way to North Carolina.
Over 9 years ago, we were waiting to hear word from our birth mother that she was going into labor. Our plan was to leave Missouri, where we were living at the time, and start our drive to North Carolina as soon as we got word that our birth mom was headed to the hospital. But our oldest daughter missed her due date and was late in coming. I had already quit my job to be at home with our new baby, so I had time to make a batch of these delightful molasses cookies. My husband called while I was baking them and said that an ice storm was coming and we needed to leave town right away.
So I packed up these totally amazing molasses cookies and we ate them all the way to North Carolina. Every time I make these, I tell our oldest daughter the story of how these cookies nourished us on our way to get her. (By the way, she came into the world just a few hours before we arrived in North Carolina so it totally worked out that we left when we did!) Isn’t amazing how food is so connected with memories?
I can honestly say that everyone loves these molasses cookies. In fact, just recently I was making dinner for our neighbor and when I asked her what she wanted for dessert, she requested these cookies. I had given her some on a Christmas plate last year and fell in love with them too. My husband was ecstatic because these are his favorite. 
While these always remind me of the holidays with the flavors of cinnamon, cloves, and ginger, I must admit that I make them year round. Soft and chewy molasses cookies are a good idea any time of year and any time of day. And I am not ashamed to say that I have had them for breakfast a time or two. Because they have an egg in them, these cookies classify as a breakfast food that doubles as a dessert. 
These cookies are not hard to make but they do take some time. They need a few hours to chill in the fridge before you roll them in sugar and bake them. Unfortunately, this is a needed step. I have learned from experience that if you skip this step, the cookies don’t have the same texture. They still taste good, but it’s worth it to pop them in the fridge for a bit. Trust me on this.
I have a short little video showing you how I make these.
I hope you get a chance to make these soft and chewy molasses cookies soon. They may just become one of your favorite cookies of all time!
Ingredients
- 3/4 cup butter
- 1 egg
- 1 cup sugar
- 1/4 cup molasses
- 1 teaspoon cinnamon
- 1/2 teaspon salt
- 1 teaspoon cloves
- 1 teaspoon ginger
- 2 teaspoons baking soda
- 2 cups all-purpose flour
- Additional sugar (for rolling the cookies in)
Instructions
- In a stand mixer or large mixing bowl, cream the butter, egg, and sugar until light and fluffy.
- Pour in the molasses and mix well.
- Add the cinnamon, salt, ginger, cloves, and baking soda to the mixture and mix until blended.
- Add the flour and stir until combined.
- Wrap the dough in saran wrap and it in the fridge to chill for about 2 hours.
- Preheat your oven to 350 degree and place parchment paper or silicone mats on a cookie sheet.
- Shape the dough into balls (or use a cookie scoop) and roll it in sugar before placing it on the cookie sheet. Put 12 dough balls on each cookie sheet.
- Cook for 8-10 minutes (cookies will puff up and then flatten out).
- Let cool and enjoy!
You may also like these other awesome recipes from Teepee Girl:
Honey Mustard Crockpot Chicken and Potatoes
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