Merry Good Molasses Cookies

Molasses Cookies

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!

Molasses Cookie Ingredients

These sugar and spice filled cookies are super easy to make.

Oh Joy Molasses Cookies

Chewy and delicious. Enjoy them this holiday or any day.

Okay, let’s get baking.

Molasses Cookie Ingredients

Sift together the flour and spices in one bowl and in another, cream the butter and both sugars.

Molasses

Then add egg and sticky drippy molasses.

Making Molasses Cookies

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.

Sugar Coated Cookie Dough

Then scoop and roll dough into balls. Coat the outside with granulated sugar before baking.

Molasses Cookie Stack

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

Directions:

  • 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.
Note: Melt white candy coating and pour into a small squeeze bottle and use to pipe short words on top of the cookies.  

 

Molasses Cookies

Enjoy!

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28 comments on “Merry Good Molasses Cookies”

  1. Molasses cookies are a MUST in December! =) I could hurt myself with a plate of these! They look perfect!

  2. More, more, more!

  3. Oh so yummy! I think I need to add these to my baking list! Thank you for sharing!

  4. OOOoooh, YUM! These are one of my favorite types of Chiristmas cookies!

  5. 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!

  6. Wow those look really good!

  7. Oh boy! On my to do list definitely ! thank you for sharing and have a pleasant week !

  8. These look so good and much better than spice cookies. 

  9. 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?

  10. Looks great! Going to make this one for sure this Christmas.

  11. 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?

  12. These would be great to put in tins for Christmas gifts. 

  13. 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.

  14. These are classic. I have been craving molasses lately too. Must get these in before Christmas.

  15. please! more more! i love cookies. omg!

  16. 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.

  17. 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?

  18. I have sorghum molasses instead of blackstrap, does it make a difference in the cookies?

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