We feel these ARE the Best soft and chewy molasses cookies! These cookies have been a tradition in our family for many years and they never disappoint! Slightly crispy on the outside, soft and chewy on the inside, these cookies are great as a stand alone treat, as an accompaniment to a hot beverage or a tall glass of milk!
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Old Fashioned Molasses Cookies
The ingredient list is short and easy, the hardest thing to find would be the ground ginger. These cookies carry a slightly savory flavor with a nice punch from the ginger. The cookies are not as sweet as you might think since both molasses and sugar are used in this recipe, but are reminiscent of a Ginger Snap cookie.
The Ingredients
The list of ingredient is short and simple, you should be able to find everything you need at your local grocery store.
1 c of Black Strap Molasses
3/4 c dark brown sugar
1 tsp Apple Cider Vinegar “with the mother”
2 1/3 c flour
1.5 ~ 2 tsp ground ginger (depending on how much of a punch you want)
2 tsp baking soda
1 egg
1/2 tsp salt
A couple of teaspoons of cane sugar
The Recipe for the Best Soft & Chewy Molasses Cookies
Preheat the oven to 325, you know your oven best, if it runs cool, turn to 350, if it runs hot turn to 300
In a large bowl, combine molasses, vinegar, brown sugar and the egg. Mix this well until combined (I use a stand mixer now, but I have made these cookies by hand in the past with just a spoon, or a hand mixer). Mix together the flour, ginger, salt and baking soda, stirring with a whisk to break up any lumps. Lower the speed on the stand mixer/hand mixer and gradually add your dry ingredients to the wet ingredients, mixing until fully combined.
(I use silicone baking mats on my sheet pans, I find I get more even cooking using them).
Drop cookie dough free form on to prepared cookie sheets (if not using baking mats, cookie sheets should be sprayed with cooking spray or spread butter/coconut butter to grease the pans), leaving enough room in between for the cookies to spread a bit during baking. Sprinkle the top of each cookie with a pinch of cane sugar. This is not necessary but it does make for a nice presentation and an added crunch and sweetness.
Here’s a video on making these delicious cookies: https://youtu.be/Henw9UCIC14
These cookies crinkle when they bake and I let them go for about 12-15 minutes in the preheated oven. I do allow the cookies to sit on the pans for at least 5 minutes before removing them to a cooling rack.
The amount of cookies this recipe yields is dependent on how large/small you make your cookies. I easily get 2 dozen cookies from one batch of cookie dough.
Notes
This recipe is pretty straight forward and easy to make. I have made batches of cookie dough and placed them in the freezer to pull out for later use. You can also drop the cookies on to a cookie sheet lined with parchment paper and flash freeze them. Once they are frozen, you can place the cookies in a resealable bag and pull out the number of cookies you would like to bake.
Links and Resources:
All of our favorite kitchen essentials: https://hiddenfarmlife.com/farm-essentials/
Silicone baking mats: https://amzn.to/3FHY9Kb
Cookie Sheets: https://amzn.to/3FxIJYE
Our YouTube Channel ~ Hidden Farm Life: https://www.youtube.com/channel/UCYlXg9IvLUHABMrtAj10jKg
Cookie Video:
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PO Box 215
Windsor, PA 17366
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