This is one of my top two favorite cookies, only next to our family chocolate chip oatmeal cookies recipe. Every year as the fall and winter approach I give myself permission to indulge at times. I mean it the most wonderful time of year, am I right? Another holiday favorite is my mothers Millionaire Shortbread. It’s divine and a must try!
Thinking about the holidays I had to make our molasses cookies to bring on the cheer. The chewiness and rich flavor of molasses is very nostalgic. It reminds me of everything Christmas and all things gingerbread. The outer sugar coating really brings a crunch and sweetness that makes this cookie a delicious treat! In our house we pair the molasses cookies with a hot latte or a cold glass of milk. The ingredients for this are usually a staple in most pantries. I don’t always keep molasses on hand but just happened to have one from last year that I never opened.
Molasses Cookie Recipe
The recipe is very basic ingredients and the star of the show is molasses. Rolling the dough in sugar creates an amazing crunchy outer layer over the chewy cookie. Begin by preheating the oven to 350℉. To make the dough, I start by adding the softened butter, brown sugar, white sugar, molasses, and Pure Vanilla Extract (the wet ingredients) to my kitchen aid stand mixer. In a separate bowl combine the flour, cinnamon, pumpkin pie spice, ginger, cardamom, salt, and baking soda. When the dry ingredients are combined you can add them slowly into the wet ingredients (1/3 at a time). Add the tbsp of water to the mixer to help combine the dough. We enjoy using a cookie scoop to keep our cookies even for looks but also for even baking.
Take each scoop, roll it in a ball and roll it in the white sugar. Place each ball a couple inches apart on a lined cookie sheet as they do spread. Bake the molasses cookies for about 10-11 minutes. The cookies will look very soft in texture. However it’s in the after baking that the beautiful chewiness with the sugar crunch begins to happen! 🤩 Allow them to cool for 10-15 minutes.
Special Family Time
My daughter Norah wanted to help this year with the molasses cookie recipe. It was a precious memory. You’ll see her little hands featured in our Instagram reel. It has been a lot of fun bringing her and her brother Jonas into the kitchen and creating memories and traditions. Both kids love to bake with us! The molasses was a new scent to her at the age of 5. At first I wasn’t sure if she’d like the recipe. I quickly found out it took her only one bite to get her high approval. Children can be so skeptical when it comes to new foods. We often make my husbands chocolate chip oatmeal cookies for the children because it is the family favorite and a crowd pleaser. However these molasses cookies are dear to my heart and earned their place. This recipe will be on our Christmas cookie line up and I hope in yours too.
There are many recipes for cookies and sweets out there but sometimes having a tried-and-true classic recipe is all you need. Milk and cookies will never be the same. The molasses cookies use very basic ingredients from your cupboard. Of course the star of the show is unsulphured molasses. Try them out this Christmas season. I promise your family and friends won’t be disappointed! 😀Print
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 16 cookies 1x
- 2 cups all purpose flour
- 1/3 cup sugar
- 1/3 cup brown sugar
- 1/3 cup unsulphured molasses
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ginger
- 1/2 teaspoon cardamom
- 1 tablespoon water
- 1/3 cane sugar
- Preheat the oven to 350°F and line a baking sheet with parchment paper or a nonstick mat.
- Using an electric hand mixer or stand mixer and cream the butter.
- Add in the brown sugar and white sugar, mix until combined.
- Add in the molasses and pure vanilla extract, mix until combined.
- In another medium bowl combine your dry ingredients (flour, baking soda, salt, pumpkin spice, cardamom, cinnamon, and ginger.)
- Slowly add your dry ingredients to the wet ingredients 1/3 at time mixing to combine. Mix in the water.
- Using a cookie scoop, take each scoop or cookie dough and roll it into a ball. Roll the ball of cookie dough in the cane sugar.
- Place on the baking sheet and press down slightly. Bake for 10-11 minutes. The cookies will look very soft in texture.
- Remove from oven and let cool. Then, transfer the cooled cookies to a wire rack and let the cool fully for another 10 minutes.
- Serve and enjoy!