Best Crisp Chewy Molasses Cookies Recipes

CRISP & CHEWY MOLASSES COOKIES

Steps:

• Preheat oven to 375°F.
• Sift together the flour, baking soda, salt, cloves, ginger, and sugar. Add the soft butter, molasses and egg beating until smooth (about 2 minutes).
• Lightly stir in the rolled oats, just until mixed. Use a level tablespoon of the dough for each cookie. Drop the dough 2 inches apart on ungreased baking sheets.
• Bake for 8 to 10 minutes, do not over bake. If you like chewy cookies, remove them from the oven earlier (they will be lighter colour in the middle).
• Allow the cookies to stay on the cookie sheets a minute or so to get firm before removing then to a cooling rack.
• When cool, store in an air tight container.

SOFT AND CHEWY MOLASSES COOKIES

Steps:

• In a large bowl, cream butter and 1 cup sugar. Blend in molasses and egg. Combine flour, baking soda, cinnamon, ginger and cloves; add to creamed mixture. Mix until well blended. , Shape dough into 1-1/4-in. balls. Roll balls in remaining sugar. Place on greased baking sheets. Press flat with a fork. Bake at 350° about 10-12 minutes or until set.

CHEWY MOLASSES-SPICE COOKIES

Steps:

• Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl, place 1/2 cup sugar; set aside.
• With an electric mixer, beat butter and remaining cup of sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms.
• Pinch off and roll dough into balls, each equal to 1 tablespoon. Roll balls in reserved sugar to coat.
• Arrange balls on baking sheets, about 3 inches apart. Bake, one sheet at a time, until edges of cookies are just firm, 10 to 15 minutes (cookies can be baked two sheets at a time, but they will not crackle uniformly). Cool 1 minute on baking sheets; transfer to racks to cool completely.

CHEWY MOLASSES COOKIES

Steps:

• Preheat oven to 375 degrees. Melt shortening and allow it to cool.
• In a large bowl, mix together the shortening, sugar, molasses, and egg. Beat well.
• Sift together the flour, baking soda, salt, and spices. Add to shortening/sugar mixture, mix well.
• Chill dough about half an hour or until firm.
• Roll into 1" balls, then roll balls in sugar. Place about 2 inches apart on cookie sheet.
• Bake about 8 minutes at 375 degrees. The edges should be slightly brown. Do not overbake!
• Cool on racks before storing.

CHEWY GINGER MOLASSES COOKIES RECIPE BY TASTY

Steps:

• In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, granulated sugar, and brown sugar. Mix on medium-high speed until light and fluffy, about 3 minutes. Add the molasses and mix on medium-high speed until well combined. Add the egg and continue mixing until incorporated, about 2 minutes.
• Reduce the speed to low and gradually add the dry ingredients. Mix until evenly incorporated.
• Transfer the dough to an airtight container and refrigerate for 1 hour, or until chilled.
• Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
• Use an 2 ounce scoop to portion the cookies onto the baking sheet, spacing evenly. Freeze for 10 minutes.
• Fill a small bowl with raw sugar, then roll each dough ball in the sugar until completely coated. Return to the baking sheet.
• Bake the cookies for 8-10 minutes, until they begin to crack slightly on top. Remove from the oven and let cool for 4-5 minutes, then transfer to a wire rack to cool completely..
• Enjoy!

CHEWY MOLASSES COOKIES

Steps:

• 1. Preheat oven to 350°F. Cream together brown sugar and shortening. Stir in egg and molasses and mix well.
• 2. In a separate bowl, mix together flour, salt, baking soda, cloves, allspice, cinnamon, and ginger.
• 3. Fold dry ingredients into wet ingredients a little at a time. Stir until combined.
• 4. Once all the ingredients are combined you'll have a stiff dough.
• 5. Roll dough into small balls (I use a small cookie scoop).
• 6. Roll in white sugar.
• 7. Place on cookie sheets lined with parchment paper that's been lightly greased. Keep cookies about 2 inches apart. Alternatively, you can use a Sil-Pat mat, if you have old cookie sheets.
• 8. Bake 8 - 9 minutes.
• 9. Leave on cookie sheet 1 - 2 minutes until set.
• 10. Then slide the parchment paper or move cookies to a cooling rack and cool completely. Keep in an airtight container for about a week (if they last that long).