Chewy Molasses Cookies



– from The Spiffy Cookie 

These cookies are addicting. How are they so thin and yet remain so chewy? And the flavor is perfection for the holidays. Make them and watch them disappear like magic!

It’s true! I used butter because I ran out of shortening and they still came out chewy…thin, but just as good. Sure, I’ll go back to old school Brer Rabbit, but it’s nice to know; just don’t bake as long.


I wasn’t planning photos lol, I was simply not wanting to throw out a big bowl of molasses cookie dough because I didn’t have shortening!



-from The Spiffy Cookie

Makes 9 dozen


1-1/2 cups (3 sticks) unsalted butter, room temperature

2 cups sugar, plus more for rolling if desired

2 eggs

2/3 cup dark molasses

4 cups sifted flour

4 tsp baking soda

1/2 tsp salt

1 tsp ground cloves

2 tsp ginger

2 tsp cinnamon

1/4 tsp allspice


  1. In a large bowl, cream sugar into butter. Add eggs and mix. Add molasses and blend.
  2. Sift flour, soda, salt, and spices together in a separate bowl. Add to the butter mixture and mix. Cover bowl tightly and refrigerate overnight.
  3. Preheat oven to 350 degrees. Line two cookies sheets with silicone baking mats or parchment paper and set aside.
  4. Roll into balls the size of marbles (they will spread a lot). Roll into granulated sugar, if desired. Place 3 inches apart on prepared cookie sheet.
  5. Bake 8-10 minutes or until dark brown. Allow to cool on cookie sheets for 5 minutes before moving to a cooling rack.

Cookies freeze well.


♡ teens attempt at being artsy over Christmassy




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