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Chewy Snicker-Snaps Cookie Recipe: Soft Molasses Spice Cookies

Chewy Snicker-Snaps Cookie Recipe

These classic chewy molasses cookies are warmly spiced, sugar-coated, and soft in the center. The generous yield makes them perfect for cookie exchanges, holiday trays, gifting, and everyday baking.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 1 minute
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1 cup Butter, softened
  • 1 1/2 cups Granulated sugar
  • 2 Large eggs
  • 1/2 cup Regular unsulphured molasses
  • 4 cups All-purpose flour
  • 4 teaspoons Baking soda
  • 2 teaspoons Ground cinnamon
  • 1 teaspoon Ground ginger
  • 1 teaspoon Ground cloves
For Rolling
  • As needed Granulated sugar

Method
 

Step-by-Step
  1. Cream the softened butter and 1 1/2 cups sugar until light and fluffy.
  2. Beat in the eggs one at a time, then mix in the molasses.
  3. Whisk the flour, baking soda, cinnamon, ginger, and cloves together. Gradually blend the dry ingredients into the butter mixture.
  4. Cover the dough and refrigerate for about 1 hour, or until firm enough to handle.
  5. Heat the oven to 350°F (175°C). Shape the dough into approximately 1-inch balls and roll each in granulated sugar.
  6. Place the balls about 2 inches apart on ungreased baking sheets. Bake for 10-12 minutes, until the edges are beginning to brown and the centers still look slightly soft.
  7. Cool the cookies on the baking sheet for about 2 minutes, then transfer them to a wire rack.

Notes

Chill the dough thoroughly because the molasses makes it soft. Do not overbake; the cookies firm as they cool. Use regular unsulphured molasses rather than bitter blackstrap molasses for the intended flavor.