At our house, December is cookie season. Between what the neighbors bring by & what I make for our little family, it can be easy to get a little ‘hooked’ on a daily treat. And today I’ll be sharing my favorite chewy molasses cookie recipe. Neighbors will be asking you for the recipe, guaranteed. Sugar cookies get all the attention this time of year, but if you’re ready for something a little more fun, chewy molasses cookies are my favorite!
(don’t forget to enter my favorite things giveaway in my previous post!)
If you’ve been trying to practice self control during this season of sweets, I am going to be no help at all! 
Five years ago last week I became a mom for the first time. I don’t need to tell you what a life changing experience that is. I spent nearly 36 hours at home in labor. In between contractions, I made aprons (pattern here) for Christmas presents and made a batch of this molasses cookie dough for the Labor & Delivery nurses I knew I would meet very soon. (My mom baked the cookies while I was at the hospital)
Now, I make these cookies every year and they are still favorites! These are the softest, chewiest molasses cookies you’ll ever taste. They work perfectly with my favorite Namaste brand gluten free flour
Serve with a little hot cocoa & a candy cane and you will be feeling ready for Christmas in no time!
Details: Mug – 20% Off Right Now! (I am hoping for this one for Christmas!), Green Top (My new favorite), Sweater (old), Jeans, and Boots (SO WARM and 40% Off!!) (Similar in more sizes but way more expensive here)
Chewy Molasses Cookie Recipe
Recipe adapted from Betty Crocker Cookbook
1 C Sugar
3/4 C Sour Cream
1/2 C Coconut Oil
1/2 C Butter
1/2 C Molasses
1 Large Egg
2-3/4 C Namaste Brand Gluten Free Flour Blend
1-1/2 t Baking Soda
1 t Cinnamon
1 t Ground Ginger
1/2 t Salt
Powdered Sugar for dusting
Preheat oven to 375 degrees.
Beat Sugar, Molasses, Sour Cream, Coconut Oil & Butter in a mixer. Add the egg.
Mix the dry ingredients together in a separate bowl. Add them slowly to your wet mixture on medium speed.
Refrigerate for 20 minutes.
Drop teaspoon fulls on a parchment lined cookie sheet.
Bake 10 minutes. Let Cool 10 Minutes & Sprinkle With Powdered Sugar. Then drop off at your neighbors’ home so you don’t eat all of them!
I hope you are having a happy holiday season!!
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I’m looking forward to making this recupe! Do you use refined or unrefined coconut oil? I have both and am assuming that refined is better since it doesn’t leave a coconut smell/taste.
I hate to tell you this in case you are in denial, but Abby was SEVEN last week. =-> { they do grow up (ask me how I know – it seems like last month you were in middle school.)}