Old-Fashioned Soft & Chewy Molasses Cookies

Prep Time:15

Cook Time:10

Chill Time:8

Total Time:8 25

Servings: persons

Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy, about 2-3 minutes.
Add Egg and Molasses: Beat in the egg and molasses until fully combined.
Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
Combine: Gradually add the dry ingredients to the wet mixture, mixing until just combined. The dough will be soft.
Chill: Cover and refrigerate the dough overnight (or at least 8 hours). This helps the flavors develop and makes the dough easier to handle.
Preheat Oven: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Shape Cookies: Roll the chilled dough into 1-1½ inch balls (or roll out to ¼-inch thick and cut into circles/shapes for a more uniform look).
Optional: Roll each ball in granulated sugar for classic crinkles and a touch of sweetness.
Bake: Place cookies 2 inches apart on prepared sheets. Bake for 7-9 minutes—do not overbake! They're done when the edges have a very slight brown tinge, but centers are still soft.
Cool: Let cool on the pan for a few minutes before transferring to a wire rack.

Soft & Chewy Texture: The long chill and not over baking are key. Butter gives a richer taste than shortening, though cookies may spread a tiny bit more—chilling prevents excessive spreading.
Flavor Note: This is a classic molasses-forward cookie with subtle cinnamon spice.
Storage: Keep in an airtight container for up to 1 week. They stay beautifully soft!
Make Ahead: Dough freezes well for up to 3 months.