Soft Molasses Apple Cookies

These old-fashioned molasses cookies have a secret weapon: finely chopped tart apples folded right into the batter.

The apple adds moisture that keeps these cookies soft for days, while a splash of lemon juice brightens all that deep, dark molasses flavor.

Cinnamon, cloves, and ginger bring the warmth you’d expect, but it’s the boiling water stirred into the dough that really opens up the spices and creates that signature chewy texture.

One batch makes about 60 cookies, so you’ll have plenty for the cookie jar and a few care packages besides.

Kitchen Tips

• Use tart apples like Granny Smith. Sweet varieties add too much moisture and not enough flavor contrast against the molasses.
• Chill the dough thoroughly before scooping. It’s a sticky batter and cold dough holds its shape on the baking sheet.
• These spread thin, so keep them small. A level teaspoon is just right.