Molasses Cookies
User Reviews
4.3
Molasses Cookies
Description
Molasses Cookies combine softened butter and packed brown sugar with molasses and a single egg to build a rich, flavorful dough. A blend of all-purpose flour, baking soda, cinnamon, ginger, cloves, and salt gives the cookies their characteristic warmth and spice. After shaping the dough into balls and rolling in granulated sugar, the cookies bake at 375°F for 8 to 10 minutes, then cool briefly on the baking sheet to set their texture. The result is soft, chewy cookies with a sweet and spicy depth from the molasses and spices.
The recipe includes an optional step to dip the cooled cookies in melted almond bark or white chocolate, sometimes sprinkled with festive decorations, lending a creamy finish that enhances the slightly chewy cookie base. This step adds a supple contrast and visual appeal.
The dough can be chilled before rolling to ease handling due to its softness. Additionally, the recipe allows adaptation for high-altitude baking by increasing flour as needed. These cookies store well and bring a familiar spiced flavor to gatherings or casual tea times.
Ingredients
- 3/4 /4 cup butter softened, unsalted
- 1 cup brown sugar packed
- 1 large egg
- 1/4 /4 cup molasses
- 2 1/4 /4 cups all-purpose flour (spooned into measuring cups)
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/2 /2 teaspoon cloves ground
- 1/4 /4 teaspoon salt
- 1/2 /2 cup sugar for rolling
- 12 ounces almond bark optional, or white chocolate chips
Instructions
- Preheat oven to 375 degrees and line baking sheets with parchment paper. See notes for high altitude baking.
- In a large mixing bowl of a stand mixer with the paddle attachment, cream butter and sugar until light and fluffy. Add the egg and molasses and mix until combined.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Slowly mix the flour mixture into the wet ingredients. Roll 1.5 tablespoons of dough and roll in sugar. The dough will be soft. If you want to chill it to make it easier to roll you can.
- Place cookie dough balls on the prepared baking sheets and bake for 8-10 minutes. Let cookies rest on the cookie sheet. They will continue to bake while cooling.
- For dipping (see notes for full instructions): If desired, melt almond bark according to directions or melt white chocolate chips in a double broiler (you might need to add some shortening to thin out). Dip sides of cookies and sprinkle with sprinkles.
- Store baked cookies in an airtight container.
Notes
- Chilling the dough before rolling helps manage its softness for easier handling.
- High-altitude bakers should increase flour gradually; for example, add one tablespoon per extra 1,500 feet above 3,500 feet elevation.
- For dipping, melt almond bark or white chocolate chips gently and consider adding a bit of shortening to thin if needed.
- Let cookies rest on the baking sheet after baking to complete cooking and develop texture.
- Use soft unsalted butter and packed brown sugar for best results in texture and flavor.
User Reviews
Overall Rating
4.3
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