Make sure your butter is softened, not melting. It is the key to getting a good chewy molasses cookie. It was a hot day when I made these cookies and as such a hot evening in the house. I recall the inside temperature reading 27 degrees at one point. As you can imagine, my room temperature butter would melt and as such I had to put it back in the fridge to firm up. Quite the game butter and I played the night I made these cookies. But I showed butter who was boss.