Oh I love chewy molasses cookies! I'm making a few different kinds of cookies to take with us for Thanksgiving since it's a multi-day lots if people thing. I've been debating whether to make Molasses Cookies as part of the offering. You just answered my question. Yep, gonna have to make some! They do go wonderfully with coffee on a chilly snowy day!! Enjoy yours, I know they will be appreciated.

My mantra is it's very hard to be sad or upset with a cookie in each hand....I hope your friend's right hand is well enough to hold a cookie. I was thinking about chewey molasses cookies this afternoon....sadly I only thought of them.

As a child, I liked cookies so much that my dad gave me the nickname Cookie. Still love them.

They look wonderful, Annie. So sweet of you to take them to her. :-)

How nice of you. I broke my right (dominant) wrist last spring and cookies would have helped. I did manage to do some cooking mostly left handed, but that was pretty challenging. I had surgery last week to take the plate out because it was needed while the bone healed but the surgeon said it can damage tendons if it stays in.

so, Annie, did you post the recipe? *hint, hint*

ohhhhh, I found it ...

Chewy Molasses Cookies
(Annie CF)

1 1/2 cups of shortening (I use half and half with butter, but all butter makes them too crispy for my taste)
1 cups granulated sugar
1 cup dark brown sugar
2 eggs
3/4 cup of dark molasses
4 1/2 cups flour
1 teaspoon salt
4 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons ginger
1 teaspoon ground cloves
Chopped crystalized ginger, optional, to taste. I used about half a cup, finely chopped and wish I'd have used more but I love ginger
Coarse sugar or turbinado sugar for rolling

Cream the shortening and sugars. Add the molasses and eggs and mix until well blended. Sift the flour (yeah right, I don't, LOL) and measure 4 1/2 cups into a separate bowl. Add the spices, salt, and baking soda and whisk to combine. Turn the mixer to low or stir, and add the flour slowly until well mixed. Stir in the chopped ginger and chill the dough for at least an hour.

After the dough has chilled for an hour, roll tablespoonfuls of the dough into balls and roll the balls in the coarse sugar to completely coat. Place the dough balls about an inch apart on a greased or parchment-lined cookie sheet and bake for 12 to 15 minutes in a 350 degree oven.

The cookies will puff up and crack. When the cookies are done the cracks should still look a little wet, but the outside should look dry. They'll "fall" a little as they cool, let them sit a couple of minutes on the sheet before you try to move them to cooling racks.

Annie5976822

pssst, you said you were 'looking for' some numbers ...

I haven’t made these in years. I think I’m due!

LOL, Bragu, thanks for the numbers. (grin)

FOAS, I don't make them nearly as often as I used to, and the batch makes so many that I just freeze balls of dough on sheet pans then dump them into ziplock bags and keep them in the freezer. I was out, but I'm not any more, and now I have some for next week when Mother comes to stay for a few days. Plus my stepdaughter's husband says they are the best cookie he's ever had and they are coming to visit around Thanksgiving, so I can have some in the freezer all ready to bake..

Cloud Swift, I hope you heal up quickly and completely. Cookies are good medicine, be sure to eat lots!

edie, I know that molasses cookies are kind of "old fashioned", but I still like them the best.

LindaC, she seemed to be able to handle cookies with both hands and mentioned that she could use some help with an upcoming bake sale. She's definitely not able to bake anything. No good deed goes unpunished...

Chloebud, I have to get my baking fix somehow, plus practice for Christmas!

Sheilajoyce, My nickname wasn't nearly that nice, LOL, but I do like cookies.

And, it gave us enough energy to finish up those QuickBooks, so it was a pretty good day.

Annie

annie1992: When you freeze the balls, are they already cookie size or do you just freeze a large ball and form later when you defrost?

I was assuming cookie sized but my question is bake from frozen or thaw?

Annie’s Chewy Molasses cookie recipe is a Keeper for sure. I try to have a supply baked and frozen all the time. They thaw so quick. Served with lemon ice cream and coffee for drop in visits. The greatest. Thanks Annie92!!

Annie, those are one of my absolute favorites too! Sadly I've not found a GF recipe that works for me. Do you have one?

Cloudswift, my friend had that exact surgery last week. Her wrist broke in a fall in April and they installed a plate. She's quite petite and the plate was pressing on her tendon giving her carpal tunnel and causing numbness. They removed the plate and the annoying screws. Good luck!

Compumom, have you tried using a 1 to 1 GF flour? I use Bob's Red Mill 1 to 1 gluten free flour for all manner of recipes, substituting it 1 for 1 (as the name implies) for regular wheat AP flour. I've made lemon bars, coconut lime cookies, ranger cookies, chocolate chip, banana bread and brownies from my regular recipe collection and you cannot detect a difference.

Thank you! Yes, I've used Bob's 1to1 and its' good. A bit sandy, but you're right, it will work!

Compumom, I've been thinking of you, I know you were scary close to those fires, I hope everyone is safe and sound.

I haven't quite managed to recreate this particular cookie in a GF version yet, but I keep trying. I've used Bob's Red Mill, Cup 4 Cup, King Arthur, my own flour mix but they just aren't exactly right in texture. They are pretty good, the King Arthur blend worked best for me, but not exactly right yet.

Amanda is just so happy to have anything that seems "normal", that she'll eat them anyway!

Annie