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The history of molasses cookies is deeply intertwined with the ingredient from which they derive their name. Molasses, a thick syrup produced during the sugar extraction process, has been a staple in baking since the colonial era. When Europeans settled in North America, they brought with them recipes and culinary traditions that featured this sweetener. The first molasses cookies likely emerged as a means to utilize this abundant and rich ingredient, transforming simple dough into a flavorful treat.

Chewy Molasses Cookies

Discover the nostalgic charm of chewy molasses cookies with this comprehensive guide. These delightful treats blend rich unsulfured molasses with warm spices for a timeless flavor that’s perfect year-round. Explore the recipe's history, essential ingredients, and step-by-step baking techniques to create cookies that are both chewy and satisfying. Dive into creative serving ideas and tips for enjoying these comforting cookies with family and friends. Celebrate the art of baking with every delicious bite!
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Ingredients
  

1 cup unsulfured molasses

1 cup granulated sugar, plus extra for rolling

3/4 cup unsalted butter, softened

1 large egg

3 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon salt

1/2 teaspoon vanilla extract

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

    Mix Wet Ingredients: In a large mixing bowl, combine the softened butter and sugar. Beat with an electric mixer on medium speed until light and fluffy. Add the molasses, egg, and vanilla extract. Mix until well combined.

      Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt.

        Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.

          Chill the Dough: Cover the dough and refrigerate for at least 30 minutes. This helps the cookies maintain their shape while baking.

            Form Cookies: Once chilled, scoop out tablespoon-sized portions of dough and roll them into balls. Roll the dough balls in granulated sugar to coat evenly.

              Bake: Place the coated dough balls on the prepared baking sheets, leaving about 2 inches of space between each cookie. Bake in the preheated oven for 10-12 minutes, or until the edges are firm, but the centers look slightly underbaked.

                Cool Down: Remove from the oven and let the cookies cool on the baking sheets for about 5 minutes, then transfer to wire racks to cool completely.

                  Serve and Enjoy: Once cooled, enjoy your warm, chewy molasses cookies with a tall glass of milk or your favorite hot beverage!

                    Prep Time, Total Time, Servings: 20 minutes | 1 hour 20 minutes | 24 cookies