Molasses Cookies

These Molasses Cookies are seriously the best. Chewy in the center, crispy around the edges. Perfect for dunking. If you are into that sort of thing! This all butter, brown sugar recipe has been in my families recipe index for ages. It is tried and true. I hope you love it as much as we do.

For the most part I bake cookies that my kids request.  Chocolate Chip primarily. Or maybe sometimes Monster Cookies.  Growing up we rarely had Chocolate Chip Cookies, if we did it was a huge treat.  Might have had something to do with the cost of chocolate chips.  My Mom often made Molasses Cookies, peanut butter, oatmeal, and sometimes potato chip cookies.  Yes I said potato chip cookies!  I promise I’ll share my version of these cookies soon.   Do you see a pattern?  All of these cookies have ingredients that are easily found in most pantries.

I decided it was high time I revisited some of the cookies of my youth!  My kiddos need to expand their cookie palate for heavens sake!

The only difference in these cookies from the recipe that my mom makes is that I use half butter half shortening.  I love what butter does to cookies.  In my opinion it makes them crisper and chewier, and lovelier!  But on the other hand shortening helps a cookie hold it’s shape.  This is all just my own opinion, no baking school, or science to back it up. What are you thoughts on Butter vs. Shortening in cookies?  Which to do you prefer?

These cookies come together quickly.  You will need to pop them in the refrigerator for about 30 minutes before rolling into balls.

And plunging them into course sugar .  I don’t roll the whole ball around I just plop it in and place it on the baking sheet sugar side up.

If at all possible keep the dough cold while you are baking these cookies.  Between baking pop the bowl back in the refirgerator.  It is a subtle but can you see the cookie on the left was from cold dough, and the cookie on the right was from dough that had become warm.  The cold dough cookie holds its shape better, and is chewy but not as flat…does that make sense.  It is not a big deal, but something worth noting.

You want to take the cookies out of the oven after 10 minutes even if they don’t quite look done, and let them cool completely on cookie sheet.  They will continue to bake on the hot baking sheet and become perfectly chewy this way.  When I made these cookies for Kens co-workers I used the large Pampered Chef cookie scooper it makes quite a large cookie, but perfect sized so the Docs can grab just one instead of feeling the need to grab two, because really it’s hard to eat just one of these Molasses Cookies.  OH! and we didn’t even touch on the topic of dunking!

Are you a dunker?

I’m a dunker, especially with molasses cookies. Nothing better than a cup of coffee with a splash of cream and a cookie to dunk. Please give this a rating if you make this, comment, email or give me a shout on your socials!

Much luv, Mrs MC Dunker