Baking: Molasses Cookies


Honestly, when I choose holiday cookies, I try to find cookies I would enjoy, but also items that are somewhat festive and holiday-like. I had actually wanted to make these cookies for Thanksgiving since I thought it would be a great flavor since it’s made from quite a bit of molasses giving it an earthly flavor.


The cookies were definitely really chewy and didn’t get too crunchy in any way.  They were still soft when I got them out of the oven, they did firm up a bit afterwards when they cooled.  The coarse sugar that I coated the cookies in (sugar in the raw) created this great bite to the cookies that I actually really enjoyed. My coarse sugar had bigger sugar particles than the


(adapted from here)

2 cups all-purpose flour
2 teaspoons baking soda
teaspoon ground cinnamon
teaspoon ground ginger
½ teaspoon kosher salt
1 large egg
½ cup (1 stick) unsalted butter, melted
cup granulated sugar
cup dark molasses
¼ cup (packed) dark brown sugar
Coarse or raw sugar (for rolling)

1) Place racks in lower and upper thirds of oven; preheat to 375°.
2) Whisk flour, baking soda, cinnamon, ginger, and salt in a small bowl.
3) Whisk egg, butter, granulated sugar, molasses, and brown sugar in a medium bowl. Mix in dry ingredients just to combine.
4) Place coarse or raw sugar in a shallow bowl. Scoop out dough by the tablespoonful and roll into balls (if dough is sticky, chill 20 minutes). Roll in sugar and place on foil lined baking pan (sprayed with Pam).
5) Bake cookies, rotating baking sheets halfway through, until cookies are puffed, cracked, and just set around edges (overbaked cookies won’t be chewy), about 8 minutes. Transfer to wire racks and let cool.




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