molasses cookies;
Originally posted October 26, 2015. Updated January 26, 2024 for content and clarity.
These warm, chewy molasses cookies are chock full of warm winter spices and have the perfect chew in every bite. That deep, rich molasses flavor is enhanced with ginger, cinnamon, nutmeg, and cloves for the perfect complement to morning coffee. These cookies have a nice crinkly top, and are sprinkled with a crunchy bite of sugar on top.
Also, I need you to know that the entire time I’ve been typing, I keep typing “molassess”. I DO know how to spell molasses, but my fingers don’t seem to agree with my brain. At least I can cook properly! But if I missed any words, you’ll have to leave me a comment so I can fix those pesky little misspellings.
These molasses cookies remind me of chocolate cookies that we used to buy from the store when I was a kid. They were super chewy and soft and dusted with the same sugar on top. The store-bought ones were a little chewier, but they also sat on shelves for a while. I actually can’t remember the name of them, but I can picture the red box clearly.
But this recipe evokes the wonderful memory of chewy ginger and nutmeg. Don’t skimp on the raw sugar. I usually use turbinado sugar, also known as raw sugar. It has that earthy, caramelized flavor that pairs perfectly with these molasses cookies. But decorating or sanding sugar will work just as nicely. You want to avoid regular white granulated sugar though. It doesn’t hurt anything, but it won’t retain that satisfying crunch the way raw or sanding sugar will.
Sometimes I like to make these cookies ahead of time and pop them in the freezer. Just follow the instructions up until scooping out dough and roll them into balls, before you roll them in sugar. Freeze on a baking sheet, then transfer to a ziplock bag for more convenient storage.
Then, when you’re ready to bake, take out the desired number of cookie balls. Let them sit at room temperature for 30 minutes before rolling in sugar, and baking according to original instructions (8-10 minutes at 375°F).
This molasses cookie recipe is super quick and easy. I adapted it from the original recipe by Alison Roman here. I was looking for a quick and easy gift for some of the officers in my sorority. I volunteer as the Marketing Advisor to five marketing officers, and they work hard to make their chapter fun and keep the chapter oriented to philanthropy and service among other things. The new officers will be taking over soon and I decided last minute to make some of these molasses cookies. Quick and fast, and tasty!
But I have it on good authority that these molasses cookies were a hit! For last-minute gifts, I love making individual packages, and I’ll share my favorite way to do so because it’s so easy. All you need are sandwich bags, preferably those without ziploc. The ones that you just fold over, usually.
But simply cut the folds so you have one continuous rectangle. Fill with a stack of 3-4 cookies and gather the top. Tie it off with a ribbon and voila! Easy peasy, and each little gift looks extremely put together. You would have thought I planned it out.
secrets to success;
Want all the best tips and tricks to make this recipe a success? Check out the blog post above to find out more!
more recipes;
Looking for other easy dessert recipes?
- Turn cookies into cake with this two-ingredient gingerbread icebox cake. A quick, overnight cake, with only two ingredients, can you find anything better?
- Some of my favorite holiday cookies include pecan toffee shortbread cookies and winter blizzard cookies.
- Too many ingredients in these molasses cookies? Grab a box of spice cake mix from the store, and get in on this three-ingredient spice cake crinkle cookie recipe. So many of the same warm winter flavors, but with fewer ingredients, these cookies are light and fluffy pillows you won’t be able to get enough of!
molasses cookies;
Ingredients
- 2 cup flour
- 2 tsp baking soda
- 1½ tsp cinnamon
- 1 tsp ground ginger
- ½ tsp nutmeg
- ½ tsp cloves
- ½ tsp salt
- 1 egg
- ½ cup butter melted (1 stick)
- ⅓ cup sugar
- ⅓ cup brown sugar
- ⅓ cup molasses
- raw sugar for rolling
Instructions
- In a medium bowl, mix together baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
- In a large bowl, whisk together egg, melted butter, sugar, molasses, and brown sugar
- Mix dry ingredients into the wet ingredients. If dough is too sticky to roll, refrigerate for a few minutes until easy to handle.
- Scoop out dough by the tablespoon and roll into balls.
- Press the top of each ball into raw or sanding sugar, and place, sugar side up onto a parchment-lined baking sheet roughly 2" from each other. (I like 10 to a baking sheet, staggered.)
- Bake 5 minutes, then turn the baking sheet around in the oven and bake for an additional 3 minutes (8-10 minutes total).
5 Comments
Mollie
October 26, 2015 at 2:21 am
Love the idea of cookies for some wonderful Theta sisters! Totally up your alley.
lazada ph
February 23, 2016 at 9:57 am
Hey, I think your blog might be having browser compatibility
issues. When I look at your website in Ie, it
looks fine but when opening in Internet Explorer, it has some overlapping.
I just wanted to give you a quick heads up!
Other then that, very good blog!
tipsychocochip@gmail.com
February 23, 2016 at 7:13 pm
Thank you for your comment! I’ll look into it and see what I can do.
Thanks,
K
bakersibling
February 2, 2024 at 6:36 am
Love the cookies! Your description is spot on–warm spices, molasses, perfect chewy texture, and they’re great.
And I love the “molassess” note. My fingers consistently type “pumpking” faster than my brain, which can actually spell, can direct them to type “pumpkin.”
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