These cookies are softer than a gingersnap, but not quite as soft as these delicious molasses cookies from Sally’s Baking (another one of my favorites!). They fluff up during baking, then flatten as they cool. They have slightly brittle edges with a soft, dense, and chewy center. Instead of rolling them in regular cane sugar, I like to sprinkle the tops with turbinado sugar to add an element of crunch to the cookie. 

The flavor is a perfect blend of sweet and spicy. This recipe calls for ½ teaspoon ginger, so if you prefer a less spicy molasses cookie, this might be the one for you. The molasses cookies from Sally’s Baking calls for 2 teaspoons of ginger. I wouldn’t call them spicy, but they definitely have a more intense flavor. If I had to choose between the two, I’d pick this version as I love the contrasting textures and the more subtle flavor profile! Yet another recipe I’ll be attempting to make plant-friendly this year. Hopefully, they’ll be just as delicious!

Get the Recipe: Soft Chewy Molasses Cookies