Molassseessss coookieeesssssss! Tell me. Are you a fan? I’ve noticed people either love molasses cookies or hate them. If you hate them….can you tell me why? I mean, they are SO chewy and moist and warming and cozy. And the crunchy sugar coating!!!!!!!! What is NOT to love? The only thing that would make this situation better is chocolate. Can you even IMAGINE a molasses cookie with large pools of bittersweet chocolate?? Swoon. That HAS to happen this week.
Yesterday one of my mom’s friends dropped some cookies off at the house (thank you, whoever you are!) and they were like…dried cranberry orange cookies? Or something? We were trying to figure out the flavors. All we know for certain is that they’re mind-bogglingly delicious. I just love this time of year when there’s so many treats floating around! Sweet tooth for life.
This recipe is largely based off of my dad’s famous molasses cookie recipe, with just a couple tweaks here and there. He would make them every year when I was growing up and they were always a huge hit. They don’t require any chilling (win!) so these cookies can be yours in, like, thirty minutes. Let’s get cookin’!
Pro tip: these taste INCREDIBLE with some lemon buttercream or lemon ice cream – that ginger lemon combo is just irresistible!
- ½ c unsalted butter, room temperature
- 1 c granulated sugar
- 1 large egg
- ¼ c molasses
- 1 t vanilla extract
- 2 c all-purpose flour
- ¼ t fine sea salt
- 1 t cinnamon
- ½ t cloves
- ½ t ginger
- ¼ t nutmeg
- ¼ t cardamom
- 1 ½ t baking soda
- Granulated sugar, for rolling
- ½ c chopped crystallized ginger, optional
- Preheat oven to 350. Line a baking sheet with parchment paper or a nonstick baking mat.
- In a stand mixer fitted with a cookie paddle, or with a hand mixer, beat together butter and sugar until light and fluffy. Beat in the egg, followed by the molasses and vanilla.
- In a separate bowl, whisk together flour, salt, spices, and baking soda. Carefully pour the flour mixture into the wet ingredients and mix until combined. Using a cookie scoop (I use a medium, 1 ½ tablespoon scoop), shape into balls, roll in sugar, if desired, and place on a baking sheet.
- Bake cookies for 8-10 minutes until they appear set, but still slightly underdone. Don’t overbake! Let rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store cooled cookies in a tightly sealed container or bag for up to one week.