Chewy Molasses Spice Cookies

Warm, chewy spice cookies with deep molasses flavor—perfect for a cozy autumn treat.

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Our own summary of the original by Amy (Savory Moments) — the full post and photos live at savorymomentsblog.blogspot.com.

These chewy molasses spice cookies are loaded with cinnamon, nutmeg, and ginger for a cozy, aromatic flavor. The dough is rolled in sugar before baking to create a slightly crisp exterior, while the inside stays soft and chewy. Best enjoyed fresh from the oven or stored in an airtight container for several days.

Directions

Set your oven to 350°F and line a baking sheet with parchment paper.

In a medium bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, and ginger using a whisk. Then measure out 1/3 cup of sugar into a small, shallow bowl and set both bowls aside.

In a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the butter and the remaining 1 cup of sugar. Add the egg and beat well, then mix in the molasses. Reduce the speed to low and gradually add the dry mixture, mixing just until incorporated.

Roll the dough into balls, using about 1 tablespoon per ball. Roll each ball in the reserved sugar and arrange them on the prepared baking sheet, leaving about 3 inches of space between each.

Bake only one sheet at a time (check the notes) for 11 to 13 minutes, or until the edges are just set and the bottoms have turned light golden. Allow the cookies to rest on the sheet for 1 minute, then use a thin spatula to transfer them to a wire rack to finish cooling. Repeat with the remaining dough.

Keep the cookies in an airtight container; they will stay fresh for several days.