Recipe for Old Fashioned Molasses Cookies
These Old Fashioned Chewy Molasses Cookies are soft, warmly spiced, and just how Grandma used to make them!
Share a batch with friends during the holidays, gift them to your favorite teacher, or savor one with a hot cup of tea this afternoon. Yous don't demand a special occasion to care for yourself and your loved ones to these soft molasses cookies!
I've tested this recipe so many times (with enough of fails along the mode) to bring you the absolute all-time molasses cookie recipe! Trust me -- you don't have to be "a bakery" to get these correct. Just follow the directions and they will be perfect every time!
What do Molasses Cookies taste like (are they the same as Gingersnaps)?
While molasses cookies and gingersnap cookies share many of the same chief flavors -- namely, dark molasses and spices like cinnamon, cloves, ginger, and nutmeg-- in that location are a few major differences.
These are soft and chewy molasses cookies, while gingersnap cookies are typically crisp on the outside and simply slightly chewy on the within. The ginger flavor is too less prominent in molasses cookies.
How to Make Molasses Cookies:
These molasses cookies are made without shortening , and use butter instead! As a result, I always have the ingredients on hand to whip up a batch when a craving strikes. The recipe requires just a handful of pantry staples!
Ingredients for Molasses Cookies:
- Butter
- Saccharide
- Molasses
- Canola oil
- Vanilla extract
- Baking soda
- Table salt, cinnamon, cloves, ginger and nutmeg
- Eggs
- All-purpose flour
First, cream together saccharide and butter until smoothen and fluffy.
Next, in goes the dark molasses! I use Grandma'southward brand, but anything like will work. At this indicate you will also stir in the oil, vanilla, blistering soda, spices, and salt until smooth.
Trounce in the eggs, one at a fourth dimension.
And finally, slowly add the flour. Mix just until completely combined -- merely don't over-mix!
The dough needs to arctic in the fridge for at to the lowest degree 2 hours (or up to 2 or iii days). Once the dough is cool, it's time to bake!
I like to use a medium scoop to easily form the dough into round balls.
Roll each dough ball in a bowl of sugar,
and place the dough balls on a baking sheet that has been lined with parchment or a silicone baking mat.
Bake the cookies at 350 degrees F for just ten-xi minutes, and y'all'll have a beautiful batch of puffy, soft molasses cookies that volition instantly brand y'all feel cozy and loved! The perfect treat to share with your friends and family this flavour -- just like a big hug from Grandma!
How to Make Molasses Cookies Chewy:
The key to keeping the molasses cookies soft and chewy is pulling them out of the oven earlier they're crispy and brown all over. You want the dough to exist set up and the edges to be turning brownish, merely the cookies should still be soft. They will continue to house up as they cool, only they will maintain that great chewy texture!
Can molasses cookies be frozen?
Yeah! These are a dandy make alee option to have stashed in your freezer to share with unexpected last-minute guests or to pack in holiday souvenir boxes for your neighbors. Wrapped tightly, the cookies go along in the freezer for upwardly to three months. Thaw overnight in the refrigerator and bring to room temperature, if desired, before serving.
Unbaked cookie dough balls (earlier rolling in carbohydrate) will freeze well for upwardly to 3 months. Let sit at room temperature for 30 minutes (to thaw), pre-estrus the oven, then roll in granulated sugar. Bake equally directed.
COOK'S TIPS AND RECIPE VARIATIONS:
- Make sure that your butter and eggs are at room temperature earlier preparing your dough.
- Let at least 2 hours for the dough to chill in the refrigerator before baking. If the dough isn't sufficiently chilled, the cookies will spread into a apartment mess on the baking sheets (trust me...I've been in that location).
- Don't over-mix the dough once the flour is added. Stir only until completely combined, but no more. This will avoid a dry, tough cookie.
- Mix-In'south: if yous like a fully-loaded cookie, try adding white chocolate fries, raisins, and/or nuts to the dough before baking!
You might as well relish these other classic cookie recipes:
- Slap-up Grandma's Oatmeal Chocolate Scrap Cookies
- Sometime Fashioned Williamsburg Gingerbread Cookies
- 3-Ingredient Scottish Shortbread Cookies
Erstwhile Fashioned Chewy Molasses Cookies
These Old Fashioned Chewy Molasses Cookies are soft, warmly spiced, and just how Grandma used to make them!
Servings 41 cookies
Calories 119 kcal
- ane cup (two sticks) butter, at room temperature
- 2 cups sugar, divided
- ½ cup molasses
- 2 Tablespoons canola oil
- one teaspoon vanilla
- 2 ¼ teaspoons baking soda
- i ¼ teaspoons salt
- 1 ¼ teaspoons cinnamon
- 1 ¼ teaspoons ground cloves
- 1 teaspoon ground ginger
- ¼ teaspoon nutmeg
- two eggs, at room temperature
- 3 ½ cups all purpose flour
-
In a large bowl, use an electrical mixer to foam together butter and 1 cup of sugar until smooth.
-
Add together the molasses, oil, vanilla, baking soda, salt, cinnamon, cloves, ginger, and nutmeg and mix until combined.
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Add together eggs, 1 at a time, and shell until shine.
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Slowly add together the flour until just combined.
-
Encompass bowl and chill in the refrigerator for at least 2 hours (or upwards to 2-3 days).
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When dough is chilled, preheat oven to 350 degrees F.
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Place remaining ane cup of sugar in a shallow basin.
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Remove dough from fridge and utilize a scoop to class the dough into round assurance. Coil each ball of dough in the sugar. Place dough balls onto cookie sheets that take been lined with parchment or silicone mats.
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Bake for about ten-eleven minutes, or until the cookies are just set and starting to chocolate-brown on the edges. They will still be soft.
-
Permit the cookies to cool on the baking sheets for nearly 5 minutes, and and then transfer to wire racks to absurd completely.
Can molasses cookies be frozen?
Yes! These are a great brand ahead pick to accept stashed in your freezer to share with unexpected concluding-minute guests or to pack in vacation gift boxes for your neighbors. Wrapped tightly, the cookies continue in the freezer for up to 3 months. Thaw overnight in the fridge and bring to room temperature, if desired, before serving.
Unbaked cookie dough assurance (before rolling in sugar) will freeze well for up to 3 months. Let sit at room temperature for 30 minutes (to thaw), pre-heat the oven, then roll in granulated carbohydrate. Bake every bit directed.
- Make certain that your butter and eggs are at room temperature before preparing your dough.
- Allow at to the lowest degree 2 hours for the dough to chill in the fridge before baking. If the dough isn't sufficiently chilled, the cookies will spread into a flat mess on the blistering sheets (trust me...I've been there).
- Don't over-mix the dough once the flour is added. Stir only until completely combined, but no more than. This volition avoid a dry out, tough cookie.
- Mix-In'south: if you similar a fully-loaded cookie, try calculation white chocolate fries, raisins, and/or nuts to the dough earlier baking!
Serving: ane cookie | Calories: 119 kcal | Carbohydrates: 16 g | Protein: 1 g | Fat: 5 g | Saturated Fat: 2 g | Cholesterol: 19 mg | Sodium: 175 mg | Potassium: 75 mg | Sugar: seven k | Vitamin A: 150 IU | Calcium: fourteen mg | Iron: 0.8 mg
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