Cookies
Chewy Molasses Walnut Cookies
Soft and chewy molasses cookies with toasted walnuts, balancing deep spices and a hint of sweetness. Perfect for a cozy treat or afternoon snack.
Prep15 min
Cook15 min
Rest / chill0 min
Total30 min
Yield4 dozen cookies
Gather your ingredients
Ingredients
Check off items as you go. US customary measures.
One step at a time
Let’s make it
- Preheat oven to 350°F and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, ginger, cinnamon, cloves, and salt.
- In a large bowl, beat softened butter and brown sugar until creamy.
- Add molasses, egg, and vanilla to the butter mixture; beat until combined.
- Gradually add dry ingredients to wet ingredients; mix until just combined.
- Fold in toasted walnuts.
- Form dough into 1-inch balls, roll in granulated sugar, and place 2 inches apart on baking sheets.
- Bake 12-15 minutes until edges are set but centers remain soft.
- Cool on baking sheet for 5 minutes then transfer to wire rack to cool completely.
A little kitchen know-how
Toast the walnuts lightly before adding to the dough to enhance their flavor and crunch.
Storage & leftovers
Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze for up to 3 months, thaw at room temperature before serving.
Cooking times are estimates; check doneness. See safe cooking temperatures and food storage guidance. Check ingredient labels for allergens.