Spiced Molasses Cookies are soft, chewy cookies that will send you right back to your childhood. The molasses is the PERFECT amount, not too overpowering.
These Spiced Molasses Cookies remind me of the 4th of July and other special occasions… mostly because of who they remind me of. My wonderful mother-in-law, whom we lovingly refer to as “Grandma Blick” made these cookies often. We spent as many 4th of July’s with her as we could. She lived in the small town of Blanding, Utah and they have the best 4th of July celebrations ever! Grandma Blick always had a secret stash of these cookies in a tin hiding in a cupboard. She would pull them out and share them with us.
I love the spices in these cookies – ginger, cloves, cinnamon. The flavors blend well with the molasses. If I can keep them away from my kids and husband, I like to let them sit for a day before eating them. They are always better the second day! Be sure not to overcook the cookies, this will make them hard and crunchy. To keep the chewy texture, keep a close eye on them in the oven. Pull the cookies out when they are just starting to turn a light brown on top and you can see that they are getting crusty on the top layer of the cookie. After they are cool, keep them in an airtight container.
How to Make Spiced Molasses Cookies
- Chill dough for 1 hour.
- Roll into balls the size of large walnuts.
- Dip top of dough ball in sugar.
- Place 3" apart on greased cookie sheet.
- Sprinkle each cookie with 2 or 3 drops of water.
- Bake at 375 degrees for 10-12 minutes.
- Don't allow cookies to become too dark!
- Keep in airtight container.