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If you need an easy cookie for the holidays, try these molasses cookies. They’re thick, soft, and chewy with cracked tops, and they’re so easy to make.
Wait to serve the cookies until they are cooled to room temperature. They’re even better the next day after the flavors have fully developed, and they’re chewier the next day, too.
Store the cooled cookies in an airtight container at room temperature. They’ll keep for several days. Or, you can freeze the baked cookies for several months.
You can freeze the dough, too. I like to roll out the dough balls and freeze them on a baking sheet lined with parchment paper (about 30 minutes or so). Then, I transfer them to a freezer bag, and they’ll keep for several months. When you’re ready to bake some cookies, let them sit at room temperature while you preheat the oven. Bake them as instructed.
This recipe is lightly adapted from Bon Appetit
Find it online: https://www.girlgonegourmet.com/molasses-cookies/