Chewy Molasses Cookies

Photo by Mistry and Scott Photography

I was starting to feel a tad guilty about sharing another sweet holiday recipe, then I remembered how many people requested this at the wreath workshop. No guilt here! This cookie recipe is a family favorite- one that was passed from my sister to me many years ago and now I’m passing it on to you. Make these with your kids over Christmas break, snap a photo and tag #nwhealthymama on Instagram. It’s so fun to see what you all create and feature your photos!

 Now lets talk cookies because…you need these in your life.

Photo by Mistry and Scott Photograghy

I remember the day I first had one of these Chewy Ginger Cookies over at my sister’s house. I was amazed when she told me how simple the recipe is because I literally felt like I was eating the best cookie ever.

Many years have gone by and this Chewy Ginger Cookie is still a family favorite. I love how easy the recipe is and how the unbaked dough can be stored in the freezer, ready and waiting for when an unexpected visitor stops by. I also love how this is an egg-free recipe, because the dough is AWESOME and hey—no raw eggs! Eat as much as you like!

Before the wreath workshop, my youngest and I shopped our hearts out at New Seasons Market, gathering all the ingredients for every treat I’d be making. We must’ve been there for 2 hours and oh yes, it was fun! We started our shopping trip with hot chocolate for her and coffee for me. Then we slowly made our way up and down each isle, gathering ingredients, prepared items and lots of things for hot drinks, too. Remember the Hot Chocolate recipe and the Apple Cider? 

Photo by Mistry and Scott Photograghy

The main reason I choose to shop at New Seasons for this recipe is because their ingredients are the highest quality and each department offers something interesting—often local products I love! It’s super easy to find organic items and I love their bulk section. Can I just ask why anyone would ever buy spices full price when you can do bulk organic? It’s such a great deal! They also have an awesome area in their produce department for bulk herbs! How cool is that?! Just get what you need and skip the plastic container!

Here’s New Seasons philosophy on bulk foods:
In the good old days, people bought their best dry goods in bulk. That tradition continues with our wide selection of herbs, spices, teas, grains, granola, flour, honey, dried fruits and nuts, trail mixes and more. So, whether you need ten teaspoons or one pound, visit our bulk section. We like to call it The Incredible Bulk—because the bulk section is a great way to save, and get exactly the amount you need without the extra packaging.

The day before the wreath workshop, I was practically in over my head with stuff to do, so my sister and her baby came over to help. Just like old times, she made these cookies for me and like always, they turned out perfect. We were limited on time that day, so we didn’t even chill the dough- although I normally do. My best advice? Don’t over bake them! Pull them out a little early and let them finishing setting up, while still on the cookie sheet. 

Chewy Molasses Cookies

2016-12-13 07:11:30

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Ingredients

1. 3 cups plus 2 tablespoons all-purpose flour
2. 2 tablespoons unsweetened cocoa powder
3. 2 1/2 teaspoons ground ginger
4. 2 teaspoons ground cinnamon
5. 1/2 teaspoon ground cloves
6. 1/4 teaspoon ground nutmeg
7. 1 cup (2 sticks) Butter
8. 1 cup packed dark-brown sugar
9. 1/2 cup molasses
10. 2 tablespoons baking soda dissolved in 1 tablespoon boiling water
11. 1/3 cup granulated sugar

Instructions

1. Sift together flour, cocoa powder, and spices into a medium bowl.
2. Put the butter and brown sugar into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until fluffy.
3. Beat in molasses.
4. Beat in flour mixture in 2 batches, alternating with the baking soda mixture. Shape dough into a disk, and wrap in plastic.
5. Refrigerate until firm, about 2 hours. (if you have to skip chilling the dough, no worries! The cookies will still turn out)
6. Preheat oven to 325 degrees.
7. Shape dough into 1 1/2-inch balls, and roll in granulated sugar.
8. Space 2 inches apart on baking sheets lined with parchment paper.
9. Bake until surfaces crack slightly, 10 to 12 minutes.
10. Let cool on sheets, 5 minutes. Transfer cookies to wire racks, and cool completely.

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