It’s holiday cookie baking season and I’ve had molasses cookies on my mind. Now, usually when it comes to baking cookies, it’s something chocolate and chippy that I can’t wait to take a bite out of. But this weekend, it was molasses all the way. Yay!
These sugar and spice filled cookies are super easy to make.
Chewy and delicious. Enjoy them this holiday or any day.
Okay, let’s get baking.
Sift together the flour and spices in one bowl and in another, cream the butter and both sugars.
Then add egg and sticky drippy molasses.
Mix until combined and then slowly add in flour mixture until you have a beautiful brown molasses-kissed cookie dough.
Let it chill out in the fridge for a bit.
Then scoop and roll dough into balls. Coat the outside with granulated sugar before baking.
When you remove them from the oven, lightly sprinkle a little more sugar on top of the cookies for a dusted look.
Merry Good Molasses Cookies
Ingredients
- 3 cups all purpose flour
- 2-1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1-1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar, plus more for coating balls
- 1/3 cup brown sugar
- 1 egg, plus 1 yolk
- 1/3 cup molasses
Instructions
- Preheat oven to 375 degrees fahrenheit and line baking sheets with parchment paper.
- Whisk flour, soda, salt, cinnamon, ginger, and cloves in a medium bowl and set aside.
- Using a mixer, cream butter and both sugars until light and fluffy. Add the egg and egg yolk and mix until combined. Then add the molasses and mix until combined.
- Slowly add in the flour mixture, mixing on low until completely combined.
- Chill dough in the refrigerator for 30 minutes.
- Scoop dough with a 1 1/2 inch cookie scoop and roll into 1 1/2 inch balls. Then roll balls in sugar and place on baking sheet 2 inches apart. Bake for 9-10 minutes. Remove from oven and lightly sprinkle tops with sugar.
Notes
Note: Melt white candy coating and pour into a small squeeze bottle and use to pipe short words on top of the cookies.
Enjoy!
I have sorghum molasses instead of blackstrap, does it make a difference in the cookies?
Sorghum molasses is sweeter/less bitter than blackstrap molasses.
I made these, and the flavor is exactly what I want in a gingerbread. Mine didn’t spread as much as those in the photos, thus were thicker, and they were darker colored. I made the recipe as written, and didn’t use dark brown sugar, so I don’t know what happened there. They were nice and chewy when I tried them warm. I left them out overnight to make sure they were completely cool because I’d planned on gifting some of them and didn’t want them to be ruined after I wrapped them up. In the morning they were almost as hard as regular gingersnaps. That night I put them in a zippered plastic bag with a slice of soft bread, and by the next morning they were chewy. When I make these again [which will be soon because I love the taste] I think I’ll adjust the sugar amounts to 3/4-cup of each to see if they’ll be chewy on their own. Or perhaps only eight minutes of baking instead of nine?
Wonderful! We made some molasses cookies years ago and they were magical. Every time we tried to recreate them there was something lacking. Made these yesterday and they are just perfect.
please! more more! i love cookies. omg!
These are classic. I have been craving molasses lately too. Must get these in before Christmas.
Do they flatten as they bake or do you have to press them down? I’m actually hoping to cut them in shapes with my daughter, but I need to know if they’ll hold shape while they bake.
I made these and they flattened as they baked. They were perfect balls when I put them in the oven and they came out like regular round cookies (like hers pictured).
Thanks Amanda!
Hi Paul – They definitely flatten as they bake. If you are looking for a cutout cookie with ginger, try these: https://www.bakerella.com/gingerbreads-heads/
These would be great to put in tins for Christmas gifts.
Just tried it out, and it’s delicious! And that texture! Only question, it felt a little drying to the mouth. Could I use less baking soda to get rid of that?
I wonder if you just baked them a smidge too long?
Looks great! Going to make this one for sure this Christmas.
I’m planning to bake these for a party tomorrow but would like to make the dough in advance. Can I chill the dough overnight?
Update: I actually let the dough sit in the fridge for two days because I had my event date wrong… they were AMAZING. I highly recommend making these this holiday season.
YAYAYAY! So happy you enjoyed them.
Looks yummy! :)
These look so good and much better than spice cookies.
Oh boy! On my to do list definitely ! thank you for sharing and have a pleasant week !
Yum! Those look so perfect for dunking in cocoa!
Kari
http://sweetteasweetie.com/10-minute-pretzel-chocolate-chip-cookies/
Wow those look really good!
Mmm :D
How timely! My husband’s favorite grocery store cookies are iced molasses. He’s been begging me for YEARS to make them myself, but this is the first recipe I’ve seen that I’ve liked. Definitely making these!
OOOoooh, YUM! These are one of my favorite types of Chiristmas cookies!
Oh so yummy! I think I need to add these to my baking list! Thank you for sharing!
More, more, more!
Molasses cookies are a MUST in December! =) I could hurt myself with a plate of these! They look perfect!