The Best Chewy Molasses Cookies

I know most people think Pumpkin Spice is THE fall flavor. But they’re wrong because that’s disgusting. The flavor of fall is this molasses cookie. Before you say they aren’t, bake them first! I promise it will change your mind.

These have the perfect flavor - they stay chewy - which is mandatory for a molasses cookie. I stick them in the kid’s lunches during these early months of fall - and then make sure there are enough left over for you to have one in the morning with coffee. I cannot recommend them enough with coffee!

Let me know if you make them and what you think. Happy fall!

The Best Molasses Cookies

makes about 2 dozen

3/4 cup butter

1/2 cup brown sugar

1 cup sugar + more for rolling

2 eggs

1/2 cup molasses

2 1/4 cup flour

2 teaspoons baking soda

1 teaspoon cinnamon

1 teaspoon ginger

STEP 1

Preheat oven to 350 degrees. In the bowl of a stand mixer, cream together the butter and both sugars. Whip until the mixture is fluffy.

STEP 2

Whisk in the egg and molasses and whip until fluffy.

STEP 3

Add all of the dry ingredients to the mixture and combine until just mixed.

STEP 4

Scoop out cookie dough and roll in sugar to coat. Place each cookie dough ball on a lined baking sheet and bake 10 minutes. Remove from the oven and let cool on the sheet.

Store them in an airtight container for about a week.

HOT TIPS

• This dough is super sticky. It does best when chilled or baked immediately. I like to chill it so it can roll in the sugar easier.

• If your cookies start to spread too much, chill the dough.

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