Molasses Cookies Recipe
I have always loved any type of gingery, molasses-y cookie. Whether it’s crispy gingersnaps, soft & chewy gingerbread men cookies, or oversized Joe Froggers, these warmly spiced robust molasses-based cookie recipes just speak to me and always have. They are just as delicious in the summer as they are in winter. Keep scrolling to the bottom of this post for info on a KitchenAid giveaway I’m currently doing with some blogging friends. But in the meantime, enjoy the pictures and this post. And go make some cookies! When our oldest daughter was born, I remember making molasses cookies in the kitchen of her birth family’s home. Paul and I got to go to Texas to meet Clara’s birthmom about a month and a half before Clara was born, and then I spent almost a month there waiting for her to arrive. We thought labor was imminent so I flew out and then she decided to be overdue and breech. (Those sorts of things never do go as planned, do they?). And then we had to wait for ICPC clearance to leave the state after her birth. ICPC is an adoption thing where paperwork has to clear before you can transport a child across state lines in an adoption situation – the link is worth a read if you or anyone you know is considering out-of-state adoption. Most of that time was spent with her birth family, who took us in and showed us love the likes of which will forever be imprinted on my heart. I can’t remember specifically which visit it was – the first or the second – that we made molasses cookies, but I know we made them in their kitchen and they tasted like home. These old fashioned soft molasses cookies always taste like home, even if you didn’t grow up with them. It’s one of the magic things about them.
What do molasses cookies taste like?
I like my molasses cookies soft and sugary. So not only do I roll them in sugar before baking, but then I underbake them intentionally so they stay super soft and sprinkle the crinkly tops with extra granulated sugar so they sparkle and have an extra sweet crunch when you bite into them. The flavor of these soft molasses ginger cookies comes from a combination of ground cinnamon and ginger, as well as the rich, full flavor of molasses of course. I use dark molasses, not light or blackstrap molasses, for these old fashioned soft molasses cookies.
Soft Molasses Cookies Recipe ingredients
Salted butter – I use salted butter in almost all of my baking. Brown sugar – For a deep, rich flavor that supports the molasses base. Molasses – I usual regular unsulphured molasses, not blackstrap molasses. I typically use Grandma’s brand, but Brer Rabbit is good too. Egg – One large egg helps bind the dough together and results in chewier cookies. Vanilla extract – Rounds out the other flavors. You don’t usually taste this flavor, but it adds complexity and depth to most baked goods. All-purpose flour – I use regular unbleached all-purpose flour for tender cookies. Baking soda – This is our leavening agent that helps the cookies spread and puff slightly. Spices – A combination of ground ginger, ground cinnamon and ground cloves makes for the best molasses spice cookies. Salt – So the cookies are not overly sweet or bland. Granulated sugar or coarse sanding sugar – For rolling the cookies in to give them a sparkly crunch.
How to Make Molasses Cookies
These cookies are so basic that most of you bakers out there will hardly need these steps, but I’m going to give them anyway because it just shows how simple and easy these soft and chewy molasses cookies are to make, especially using a stand mixer like my trusty KitchenAid.
Favorite ways to eat Chewy Molasses Cookies
These soft and chewy molasses cookies are perfection with a cup of cold milk (kids, take note for Santa this year). Or sandwich two of them with ice cream between them (a scoop of strawberry ice cream between two molasses cookies is incredible although basically any flavor is amazing with them) or use eggnog buttercream frosting for an out of this world super soft sandwich cookie that practically grabs you by the shoulders and screams CHRISTMAS!!! at you.
How to store Soft Molasses Cookies
Once cooled, store your molasses cookies in an airtight container at room temperature for 4-5 days or in the fridge for up to 1 week. The cookies can also be frozen in a freezer-safe airtight container for up to 3 months. Thaw on the counter at room temperature for a few hours before serving or warm them in the microwave for a few seconds and they will taste almost just like they did when they came out of the oven! You can also store the cookie dough in the fridge for up to 3 days before baking if you prefer to bake them fresh in batches as needed. Or shape the cookie dough into balls and freeze on a baking sheet lined with parchment paper for 1-2 hours. When frozen, transfer the balls of cookie dough to a freezer-safe ziploc bag and freeze for up to 2 months. You can bake them directly from frozen by just adding an extra 1-2 minutes to the bake time.
More Classic Christmas Cookies Recipes (Because You Can Never Have Enough!)
Mexican Wedding Cookies Peanut Butter Blossoms Double Chocolate Crinkle Cookies Toffee Oatmeal Chocolate Chip Cookies Christmas Pinwheel Cookies Hazelnut Lingonberry Linzer Cookies Chocolate Peppermint Blossoms Double Chocolate Crinkle Cookies
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