Molasses Cookies

Molasses Cookies are big soft, chewy cookies that scream to be made for the holidays.  They are made with all the warm spices we love this time of year.

I have been making these cookies for the holidays for many years.  I remember sharing them with an elderly woman in my neighbourhood who told me they tasted just like the Molasses Cookies her grandmother use to make.  I couldn’t have gotten a better compliment.   The cookies are very easy to put together and chances are you already have all the spices you need to make them.

Before we start this delicious Molasses Cookie recipe we’re  going to talk about molasses grades for just a minute.  There are 3 grades of molasses. Mild, Full Flavoured and Black Strap.  Molasses is made by taking sugar cane juice and boiling it down to concentrate it. The first boiling produces Mild Molasses, the second boiling produces Full Flavoured Molasses and the third boiling products Black Strap.

The molasses that comes from the first two boilings to make Mild and Full Flavored Molasses are fine to use in baking.  Black Strap is used sometimes in baking but it has a very bitter taste, stick with either Mild or Full flavored molasses to make these cookies or anything else made with molasses.

To start the recipe preheat your oven to 375 degrees and get two cookie sheets out and ready. There’s no need to grease them.  Place the first seven ingredients , which are the dry ingredients , into a medium bowl.

First seven ingredients in the recipe:

• 2 1/4 cups flour
• 2 Teaspoons baking soda
• 1/2 Teaspoon salt
• 1 Teaspoon ground ginger
• 1 1/2 Teaspoons ground cinnamon
• 1/4 Teaspoon Allspice
• 3/4 Teaspoon cloves

Stir the ingredients together and set the bowl aside.

Using a large bowl, beat the room temperature butter with an electric mixer until it’s smooth and creamy.  Add the brown sugar and 1/2 cup white sugar to the bowl and beat again til it’s nice and fluffy.

Add the egg, vanilla and molasses to the bowl, beat the ingredients together until they are just incorporated, scraping the sides of the bowl when necessary.

With your electric mixer on low speed, gradually add the dry ingredients to the butter mixture. Mixing until the ingredients are just incorporated. Why beat the flour mixture into the butter mixture until “just incorporated”?  I say that alot in baking directions.  When you beat the dry ingredients into a recipe you only beat the ingredients together until they are just incorporated. The longer you beat the flour into a recipe the more gluten you produce, the more gluten you produce the tougher the final product is.  Whether your making cakes , cookies or bars, only beat the flour into the recipe until it’s just incorporated. Next…

Place the 1/3 cup of white sugar in the recipe to roll the cookie dough in, in a shallow bowl or plate. Measure the dough out using your 1 Tablespoon measuring spoon, you’ll use 2 Tablespoons of dough to make each cookie. Roll the 2 Tablespoons of dough into a ball. Place the dough balls into the sugar and roll them to coat the dough balls completely in sugar.

I placed 6 dough balls on an ungreased cookie sheet.  You don’t want to put anymore than 6 on a sheet because these are large cookies that spread.  I baked the cookies for about 11 minutes, they were puffed up when I took them from the oven and flattened when they cooled.

These Delicious Molasses Cookies are perfect for cookie trays you make as gifts during the holidays. Looking for a teachers gift? Make these and give them as gifts. A new coffee mug with cookies and a packet of gourmet coffee would be perfect gifts for the mailman, paper boy, delivery people or teachers.  Enjoy the flavors of the holiday season in these delicious Molasses Cookies!

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Molasses Cookies

Big soft Molasses Cookies made with all the warm spices we love this time of year!

Prep Time15 minutes mins

Cook Time11 minutes mins

Total Time26 minutes mins

Course: Dessert

Cuisine: American

Keyword: #cookies, Christmas, holidayrecipe, molasses cookies

Servings: 18

Author: Simply Recipes

Ingredients

• 2 1/4 cups flour
• 2 Teaspoons baking soda
• 1/2 Teaspoon salt
• 1 Teaspoon ground ginger
• 1 1/2 Teaspoons cinnamon
• 1/4 Teaspoon Allspice
• 3/4 Teaspoon cloves
• 1 1/2 sticks butter softened
• 1/2 cup dark brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 Teaspoon vanilla
• 1/3 cup molasses
• 1/3 cup granulated sugar for rolling cookies in

Instructions

• Preheat oven to 375 degrees. Pans used - 2 ungreased Cookie Sheets
• Stir the first 7 ingredients together (dry ingredients) in a medium bowl and set aside.
• In a large bowl, beat the butter until smooth and creamy. Add the brown sugar and 1/2 cup white sugar to the bowl, beat until light and fluffy. Add the egg, vanilla and molasses, beat until just incorporated, scraping the bowl down as needed.
• With the mixer on low, gradually add the dry ingredients to the butter mixture, mixing until just in incorporated.
• Place the remaining 1/3 cup white sugar on a plate or in a shallow bowl. Measure the dough out by using 2 Tablespoons, roll the 2 Tablespoons of dough into balls. Place the dough balls in the white sugar to coat. Using an ungreased cookie sheet , place 6 dough balls to a sheet, the cookies will be large and will spread.
• Bake 11 to 13 minutes until cookies are puffed up and the centers are soft. Let the cookies sit on the cookie sheet for 3 minutes , transfer to cooling racks to cool completely. Store in an air tight container.

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