Spiced Molasses Cookies
Most of the recipes I use to create my Christmas goodie trays are included simply because I, or someone close to me, loves them. They are not necessarily a traditional holiday treat (although, I think for many of the recipients of my goodie trays, they have become exactly that). These spiced molasses cookies, however, are truly a traditional holiday or Christmas treat.
From the crisp edges and chewy centers to the warm spices and sweet, rich, caramel notes of the molasses, these cookies tick all the nostalgia boxes. The most frequent comment (and compliment) I get on the spiced molasses cookies and that they are “just like my grandma used to make”. Which is not the least bit surprising considering that molasses and treacle (very similar to molasses) have been used as common sweeteners since the 1600’s and molasses cookies have been around since the 1800’s. You really can’t get much more traditional and nostalgic than that 🙂
My version of the molasses cookie recipe does stray a bit from the traditional. I add in black pepper which gives the spice profile a bit more bite than the traditional cookies. I also add in orange juice and zest which provides a brighter flavor.
Keep in mind that these are a soft, chewy cookie, not to be confused with gingerbread cookies, despite the similarity in flavor. Gingerbread cookie dough is much stiffer, lending itself well to being rolled and cut into (sometimes very intricate) shapes. You will not be able to do the same with the dough created from this recipe. You could likely chill the dough to a texture that will allow you to roll and cut it, but the shapes will spread and distort during baking and will lack the structure needed to construct anything, like, for instance, a gingerbread house. In fact, these spiced molasses cookies will actually stay soft for quite some time, even as long as several weeks depending on how they are stored (if they last that long without being eaten). But, if they do stick around long enough to begin to get stale, try sandwiching them with some vanilla (or, seasonally appropriate eggnog) ice cream for a whole new treat.
Equipment
- Electric mixer (hand held or stand)
- Mixing bowls
- measuring cups (or kitchen scale)
- measuring spoons
- cookie scoop
Ingredients
- 12 tablespoon butter unsalted
- 1/2 cup sugar plus more for rolling
- 1/2 cup brown sugar
- 1 egg
- 1/4 cup molasses
- 2 3/4 cup all-purpose flour
- 2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/8 – 1/4 teaspoon ground black pepper according to taste
- 2 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
Instructions
- Cream butter and sugars in the bowl of a stand mixer.12 tablespoon butter, 1/2 cup sugar, 1/2 cup brown sugar
- Add egg and molasses, beat until smooth.1 egg, 1/4 cup molasses
- In a smaller bowl, sift together the flour, baking soda, salt, pepper, ginger, cinnamon, nutmeg, and cloves.2 3/4 cup all-purpose flour, 2 teaspoon baking soda, 1/2 teaspoon salt, 1/8 – 1/4 teaspoon ground black pepper, 2 teaspoon ground ginger, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon cloves
- Slowly add dry ingredients to the butter and sugar mixture and stir until just combined.
- Cover tightly and refrigerate for at least an hour.
- Preheat oven to 350 degrees F and line baking sheets with silicone mats or parchment paper. Put extra sugar in a shallow dish or bowl.1/2 cup sugar
- Scoop the cookie dough with 2 tsp cookie scoop, form into balls and roll each ball in sugar until completely coated.
- Place the balls about 2 inches apart on the prepared cookie sheets.
- Bake for 7-9 minutes, the cookies will puff up and the edges will crack but the center should be just set. The cookies will fall as they cool resulting in the cracked surface.
- Let the cookies cool on the pan for 5 minutes then transfer to a wire rack to cool completely.
Notes
Nutrition
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