Soft and Chewy Molasses Cookies

Y'all...I am without words. 

Tomorrow is the Annual Christmas Sunday Dinner cookie exchange and this year I chose Molasses Cookies. I love a good crispy on the outside, chewy on the inside molasses cookie and these hit the mark dead on.

I have never made molasses cookies and have relied on other people making them or **gasp** buying them. No more. These will be on my rotation forever. 

I did make a modification. I used Swerve sugar (low carb) and Swerve Brown Sugar. Swerve's Brown Sugar tends to have a stronger molasses flavor and I think that really added to this cookie. 

It's taking every ounce of my will power to not go grab another to "test". 

Soft and Chewy Molasses Cookies

Recipe from Insanely Good Recipes

Makes 24

2 1/2 cups (300g) all-purpose flour, spooned & leveled

2 teaspoons baking soda

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

3/4 cup unsalted butter, softened

1/2 cup brown sugar, packed

1 cup granulated sugar, divided

1 large egg

1/4 cup unsulphured molasses

1 teaspoon vanilla extract

In a medium bowl, whisk the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt until well blended.

In a separate large bowl, beat the softened butter, brown sugar, and 1/2 cup granulated sugar with an electric mixer on medium speed until light and fluffy (about 2 minutes). Turn the mixer to low and blend in the egg, molasses, and vanilla extract one by one until well combined.

Add the dry ingredients to the bowl and mix gently by hand until just combined. Cover the dough with plastic wrap and refrigerate for at least 1 hour.

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.

Scoop the chilled cookie dough into 1-1 1/2 tablespoon portions and roll it into balls. Roll each ball in the remaining granulated sugar until fully coated on all sides.

Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.

Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!