Chewy. Spicy. Sweet. Molasses perfection. Soft Molasses Cookies are a yummy antidote to the post-holiday blahs. You can pair them with a glass of milk OR a cup of coffee or tea. In fact, they’re so perfect that you can eat them all by themselves [and I speak from plenty of experience]. These soft and chewy cookies will warm your cookie-eating heart.
“Eat two of these cookies and thank me in the morning.” Kasha
As a kid, I preferred two flavors of cookies: vanilla or chocolate. Anything else did not get my attention. But as I began to explore the world of spices, especially warm spices, I fell in love with the mixture of cinnamon, cloves, ginger, and allspice. Add a good dollop of molasses and I was won over. I’m so sure of the restorative power of this homey cookie that I invite you to bake them for yourelf.
Kasha’s Soft Molasses Cookies
Cookie specifics
Soft Molasses Cookies. This delicious cookie is firm on the edges and soft and chewy in the middle. It has a robust molasses flavor and plenty of ginger, cinnamon, nutmeg, and allspice. Let the cookies sit for about a minute after you take them out of the oven and then take a big bite out of one. You’ll see what all the oooh-ing and aah-ing is about.
Shapes
This is a drop cookie, so it’s essentially round. Nothing wrong with that!
Sizes
After the cookies cool and flatten, they are about 3 inches wide.
My Family Recipe
Soft Molasses Cookie. My Soft Molasses Cookie recipe is based on a combination of several recipes from family and friends. My goal was to make a chewy and flavorful molasses cookie, with the familiar crackled top and a burst of spicy deliciousness! Using brown sugar provided the chew and increasing the amount of spices provided the flavor. Mission accomplished. My Soft Molasses Cookie Recipe
Cookies
Soft Molasses Cookies: flour, vegetable shortening, brown sugar, molasses, ground ginger, cinnamon, nutmeg, allspice, baking soda, egg, pure vanilla extract, cream of tartar, salt and granulated sugar for rolling
Plate, Box or Bag?
Plate. Depending on the occasion, when I’m transporting my cookies locally or serving them at a family function, I arrange them on a sturdy Chinet paper plate and wrap the whole thing in clear plastic wrap. This is a safe way to get them from my house to where ever they need to be.
Box. My favorite way to transport or gift my cookies is to package them in a cardboard bakery box with a clear window on top that makes the contents visible to anyone who wants to peek. Depending on the size of the cookies (2½-to-3 inches is my favorite size to make), the boxes I use can hold about 12 to 18 cookies.
What I’ve learned...
These cookies were made with the best ingredients I could find and baked in small batches. I’ve experimented with less expensive ingredients, but have come to the conclusion that flavor is best when I use the best. Why spend all this time baking and decorating if taste and texture are just so-so? Decorating the cookies takes time, but it’s an enjoyable process for me and I know that those who receive them appreciate that. Life is just better when you can share something you love with someone you love. Don’t you agree?
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