Chewy Molasses Cookies

Thursday, December 8, 2016

This week's blog is from guest bloggers Lisa Riedl and Anna Schaber from Garnish with Lemon. Their love of cooking is second only to their love of eating. Years of answering SOS calls from friends and family about what to make for dinner spurred Lisa and Anna to launch Garnish with Lemon, a resource for approachable, seasonal recipes as well as tips that make everyday entertaining effortless. Their work has been featured in The Huffington Post, The Kitchn,, The Daily Meal and BuzzFeed. During Minnesota summers, you'll find them on the back porch, swatting mosquitoes, sampling new cocktails and solving the world's problems, including how to get their kids to eat more veggies.

The holidays are here and that means it is cookie season! Time for holiday parties, family gatherings and cookie exchanges. Do you have a list of holiday baking recipes you make every year?

We do, and these Chewy Molasses Cookies are at the top of the list. They hold a special place in my heart because they are the ones I made with my grandmother every year when I was little. And now I have passed on the tradition of making these with my children, and we love every minute of baking fun.

Unsalted Kerrygold butter is my go-to when I'm baking cookies. It gives such great texture and flavor to the cookies while letting the spices shine through. Crisp on the edges and chewy in the middle, these Chewy Molasses Cookies are just what your holiday cookie exchange needs!

Molasses Cookies (2 Of 2)

Chewy Molasses Cookies

3/4 cup Kerrygold Unsalted Butter, softened to room temperature
1 cup sugar
1 large egg
1/4 cup molasses
2 cups flour
1/2 teaspoon salt
2 teaspoons baking soda
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1 teaspoon cinnamon
Turbinado sugar for rolling dough


Place the softened butter and sugar in a medium bowl and mix until light and fluffy.
Add the egg and molasses and mix until combined.
Add the flour, salt, spices and baking soda and mix until just combined.
Chill dough for at least 30 minutes.
Use a small cookie scoop to measure dough.
Roll dough into balls and coat in turbinado sugar.
Chill dough for 15 minutes.
Preheat oven to 350 and line jelly roll pans with parchment paper.
Bake cookies for 11-12 minutes or until lightly brown.
Cool for 2 minutes on pan and remove to cooling rack.