The molasses jar had been lost in the back of my pantry until my Mom dropped by and whipped up a batch of chewy molasses cookies. Let me tell you, that’s how you transform ordinary leftover molasses into something extraordinary!
The molasses gives them a unique brown color with a rich, slightly sweet flavor (plus that hint of bitterness). This recipe has stuck with me for years, even when I’ve become a known baker myself.
Why Homemade Molasses Cookies Recipe Are The Best For Me
- Molasses bring a whole new dimension to your sugar cookies! Imagine something tender and sweet (with a subtle bitter hint) wrapped in cozy caramel undertones. And let’s not forget the spices, like ginger and cinnamon, that add that awesome flavor kick!
- Their texture truly sets these cookies apart. They’re wonderfully chewy, all thanks to the molasses drawing in insane moisture to keep them soft!
- The best part? You probably already have most ingredients in your pantry, like flour, sugar, butter, and spices. There is no need for genius baking skills here – a win for bakers of all levels!
- You can always jazz up your molasses cookies with chopped nuts, dried fruits, or chocolate chips (like chewy or double chocolate chip cookies). Oh, and are there any spice enthusiasts out there? Feel free to dial it up or down according to your taste!
- These cookies are best enjoyed with a glass of cold milk to balance the sweetness. But they’re versatile players, so I sometimes savor them with coffee, tea, or even a steaming mug of hot apple cider.
9 Basic Steps To Make Molasses Cookies
Ingredients
Let’s talk about the ingredients! I keep it super simple, just like regular cookies, but with certain tweaks thrown in:
- Flour: I dialed down the flour to give you a smoother, flatter cookie.
- Baking Soda: We bumped up the baking soda to make sure your cookies aren’t too flat and greasy.
- Spices: I don’t change things much here. The classic combo of cinnamon, ginger, cloves, and nutmeg makes these cookies sing!
- Brown Sugar, Butter Egg, Vanilla: There are no changes here, except slightly more brown sugar; it is our secret sauce for the softest cookies ever!
- Molasses: Use dark molasses, but steer clear of blackstrap — its intense flavor is a bit too much for our cookies.
Instructions
Step 1.
First, grab a bowl and whisk together flour, ginger, baking soda, cloves, cinnamon, salt, and nutmeg. Give it a good mix, and then set it aside for now.
Step 2.
In another big bowl, whip together the unsalted butter and sugars (both types) at high mixer speed until they’re nice and creamy. This part usually takes about 2 minutes.
Then, toss in the dark molasses and keep beating until everything’s nicely combined. Add the large egg and a dash of vanilla and give it another good mix, scraping down the bowl’s bottom and sides to make sure every bit joins the party.
Step 3.
It’s time to bring those dry ingredients (from Step 1) into the mix! Slowly add them to your wet ingredients while mixing at low speed until well combined. Your dough might be a bit sticky, but that’s normal!
Step 4.
Is your dough all mixed up now? Great! Cover it tight with plastic wrap or foil and pop it in the fridge for at least an hour. But if you want to prepare ahead like me, you can always leave it there for up to a few days.
Step 5.
When ready to bake, preheat your oven to 350°F (177°C) and line two baking sheets with silicone mats or parchment paper. Trust me, it makes cleanup a breeze!
Step 6.
Take your chilled dough out and let it rest for about 30 minutes at room temperature. If you skip this super important step, the cookies might not spread out properly in your oven!
Step 7.
Now, roll your dough into little balls (about a tablespoon each) and coat them in white/granulated sugar. Pop them onto your prepared baking sheets and leave 3 inches between each cookie! Then, into the oven, they go. It should be about 11 to 12 minutes until the edges start to look set.
Step 8.
Are your cookies not cracking on top like they should? Tap your baking sheet on the kitchen counter a few times to help them spread out. Then, return them to your oven for another minute, and voila! You’ve got yourself some easy molasses cookies ready to serve!
Step 9.
Once your cookies are done in the oven, take them out. Let them sit for about 5 minutes on the baking sheet, then transfer them to a rack to chill entirely before digging in.
Note
1. Dark molasses is our best friend in a classic molasses cookie (as I said earlier). But what if you are in the mood for experiments or, in one way or another, prefer a slightly milder cookie? Then you can try light molasses and tell me how it goes. Combining light AND dark molasses is also a terrific idea!
2. What to do when your cookies get a bit too hard? No worries. You can always soften them up: place them in a microwave-safe container with a damp paper towel for a few seconds at a time. But be careful not to overheat them, or they will become TOO chewy for our liking!
3. Adding a tablespoon of corn syrup to your dough makes the molasses cookies even yummier. Plus, the corn syrup holds in lots of moisture and keeps our treats from drying out too quickly!
4. Try browning the butter before adding it to your dough. This small trick adds a nutty, toffee-like flavor that pairs beautifully with the molasses! Just be sure to let the butter cool slightly before using it.
5. Are you tired of rolling the dough balls by hand? I have a trick up my sleeve! Press the dough into a baking sheet lined with parchment paper, then use a flat-bottomed cup or a flour-dusted rolling pin to create a uniform cookie layer. Cut the dough into squares (or your other desired shapes). Easy peasy!
6. And who says you can’t get creative with cookie toppings? After baking, drizzle them with melted chocolate, white chocolate, or caramel sauce. For a festive vibe, sprinkle them with chopped nuts, dried fruit, crushed candy canes, etc.
FAQs
Can I Substitute Any Of The Ingredients?
All these ingredients are super basic, so I don’t think you’d have much trouble gathering them all. But if you are really in a pinch, here are a couple of options:
Molasses substitute: You can use a combination of brown sugar and maple syrup. But note that the flavor will be different!
Butter substitute: Use vegetable oil in a 1:1 ratio. Our cookies will be slightly softer.
Can I Use Molasses Cookie Dough To Make Ice Cream?
Totally. I see no reason to waste those delicious leftovers! Freeze balls of dough for a few hours, then blend them with vanilla ice cream. The result? A cozy homemade treat with chunks of cookie dough!
Happy baking!
Discover More Unique Cookies Recipes:
Molasses Cookies
Ingredients
Main Ingredients
- 2 ¼ cups spooned and leveled all-purpose flour
- 1 ⅓ tsp baking soda
- 2 ¼ tsp ground ginger
- 1 ⅓ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp nutmeg
- ¼ tsp salt
- ¾ cup or 12 tbsp softened, unsalted butter, room temperature
- ½ cup packed dark or light brown sugar
- ¼ cup granulated sugar
- ⅓ cup dark molasses
- 1 egg, room temperature
- 2 tsp pure vanilla extract
Rolling
- ⅓ cup coarse or granulated sugar
Instructions
- Whisk together flour, ginger, baking soda, cloves, cinnamon, salt, and nutmeg. Give it a good mix, and then set the bowl aside.
- Wash the unsalted butter and sugars (both types) in another big bowl at high mixer speed until creamy (2 minutes). Then, toss in the dark molasses and keep beating until nicely combined. Add the large egg and a dash of vanilla, and give it another good mix.
- Slowly add your dry ingredients (from Step 1) to your wet ingredients while mixing at low speed until well combined.
- Cover your cookie dough with plastic wrap or foil and refrigerate it for at least an hour (or a few days if you are preparing ahead).
- Preheat your oven to 350°F (177°C) and line two baking sheets with silicone mats or parchment paper.
- Take out your chilled dough and let it rest for about 30 minutes at room temperature.
- Roll your dough into little balls (about a tablespoon each) and coat them in white sugar. Place them onto your prepared baking sheets, leaving 3 inches between each cookie.
- Bake them for 11 to 12 minutes until the edges look set.
- (Optional). If your cookies are not cracking on top, tap your baking sheet on the kitchen counter a few times to help them spread out. Then, return them to your oven for another minute.
- Let them sit for about 5 minutes on the baking sheet (out of the oven), then transfer them to a rack to chill entirely. Enjoy!
Notes
- If you prefer a slightly milder cookie, try light molasses (or combine them with dark molasses).
- You can soften hard cookies by placing them in a microwave-safe container with a damp paper towel for a few seconds at a time. Do not overheat.
- Adding a tablespoon of corn syrup to your dough helps retain moisture and prevents the cookies from drying out too quickly.
- Try browning the butter before adding it to your dough. It adds a nutty, toffee-like flavor that pairs beautifully with the molasses.
- Instead of rolling the dough balls by hand, you can press the dough onto a baking sheet lined with parchment paper. Use a flat-bottomed cup or a flour-dusted rolling pin to create a uniform cookie layer. Cut the dough into desired shapes.
- After baking, drizzle the cookies with melted chocolate, white chocolate, or caramel sauce. For a festive touch, sprinkle them with chopped nuts, dried fruit, crushed candy canes, etc.
