Chewy Molasses Spice Cookies | It's Christmas in July

Mmm, the smell of the spices that have filled my kitchen this morning have had my mouth watering. I don't begin to know why, but I have been craving these cookies for weeks now and this morning decided to give up the fight. I had molasses on hand, so fighting was a lost cause. I've only ever made these for Christmas, I make a batch for the family, then make tons to give out with gifts...that's why today, it's Christmas in July!

These cookies have chew and crunch like no body's business! My mom has been making a variety of these since I was a little girl, but hers were always too chewy (almost gooey) and the molasses flavor could knock your socks off. This past Christmas I was able to perfect the recipe, FINALLY to something I think will appeal to everyone. It's chewy and spicing with a mild, yet distinct molasses flavor... ENJOY!

Chewy Molasses Spice Cookies

2 cups unbleached all-purpose flour
1 ½ teaspoons baking soda
2 tsp cinnamon
1 tsp ground nutmeg
1/2 tsp ground clove
1/2 tsp ginger
1/2 tsp salt
1 cup sugar
3/4 cup (1 ½ sticks) unsalted butter, softened
1 large egg
1/4 cup molasses
1/4 cup chopped candied ginger
1/2 cup sugar for rolling

1. Preheat oven to 350° degrees. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, clove, ginger, and salt. Place ½ cup sugar on a plate to roll your cookie dough balls in.

2. With an electric mixer, beat butter and remaining cup of sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms.  Add candied ginger and mix until combined, being careful not to over mix.

3. Pinch off and roll dough into balls, each about 1 tablespoon. Roll balls in reserved sugar to coat.

4. Arrange balls on baking sheets, about 3 inches apart. Bake, one sheet at a time, until cookies puff and turn a golden brown, edges of cookies should be slightly darker, 10 to 15 minutes. Cool 2-3 minutes on baking sheets; transfer to wire racks to cool completely. Store in an airtight container up to 4 days.

Tips:
1. Do not under cook or your cookies will be mushy. The cookies should puff 2-3x the end size, then start to flatten almost immediately once removed from the oven.
2. Cook them one sheet at a time. I know this takes a lot longer, but it is the only way to even cook them and get a nice cracked cookie.


Your dough will look something like this.


You can refrigerate your dough (or freeze) to use at a later date, this is especially helpful at Christmas time, but I recommend the dough be room temperature when you're actually ready to bake. It makes for a stickier dough, but you'll prefer the end result.


Roll the balls around in the sugar until they're well coated, this will help with the 'cracking' effect.


These cookies are awesome dipped in fresh whipped cream, or you can make Molasses Ice Cream Cookies... this was a first for me, but O-M-G they were awesome!

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