Prep 30 mins
Cook 1 hr
These chewy cookies are what you remember from your childhood....soft inside, a fragrant spicy aroma, and a crinkle-top that is crusted with sugar. The only change I made from my Grandma's recipe was to get rid of the artery-clogging shortening. These cookies hold up well for shipping - I mail them to my kids who are in college.
- 1⁄2 cup butter, room temperature
- 1 cup brown sugar, packed
- 1⁄4 cup molasses
- 1 egg
- 2 cups flour
- 1⁄4 cup wheat germ
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon clove
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon ginger
- 1 teaspoon baking soda
- Using a strong mixer, mix butter and sugar until sugar has aerated the butter and it is light and fluffy (5 minutes). Blend in molasses and egg gently.
- While butter/sugar is mixing, blend all dry ingredients in a separate bowl. Add to creamed mixture in thirds until fully blended (this is where the powerful mixer comes in handy!).
- Refrigerate 1 hour (which makes it easier to roll into balls).
- Form into balls a little smaller than a golf ball and roll in sugar. Place on parchment paper or greased sheet.
- Bake 350 degrees for 12-13 minutes (for 20 large cookies).
- Hint - When the cookies are done baking, they puff up in the center and crack, but wait until the inside of the crack turns from shiny dark brown (not cooked) to medium brown (done).
I would add even more than five stars to this one! If you're searching for the perfect chewey molasses cookie recipe, this is IT! I have already made them twice...both times for company, and everyone raved about them! Thanks! This recipe is gonna stay in my family!
i love these cookies. they are like light little cakes, also perfect for breakfast. i did substitute tofu for egg as i always do, and used whole wheat flour, but they are still very airy and chewy. the spice combination is subtle and delicious! would be great for a christmas cookie tray. thanks Cookin'Diva!