Grandma’s favorite cookie.
So many recipes out there now are all about the new fads or the next best thing, and I do love an interesting new recipe for sure. However, this Molasses Cookie recipe is one of those old-school traditional recipes like grandma used to make. One of those forever family recipes that is passed down from generation to generation. This classic cookie is another example of how a great recipe can stand the test of time, outlasting fad after fad.
It brings me back to being a kid and helping nana in the kitchen. The rich, almost chocolaty smell of the molasses while these cookies bake is a sensory overload in all the best ways. I remember sitting on my little stool in the kitchen with a glass of ice-cold milk waiting for nana to tell me the cookies were cool enough to eat, so I could dive in. The crunchy sugary top, the tender chewy center, the hints of cinnamon and clove, it’s no wonder these were grandma’s favorite cookie. If I close my eyes and take a bite of one, I’m instantly transported back to that childhood kitchen and my little stool.
Old school doesn’t mean outdated
Molasses cookies have been around for many many years, in fact they were a favorite during the time of the American Civil War. They are nutrient-dense and delicious, and relied on molasses to give them their rich flavor, as sugar at the time was very expensive.
During the turn of the century, we saw these cookies come back into the limelight because of World War One and conservation cooking – cooking meant to save on wheat, sugar and fat. As the years passed these cookies remained a staple in cookbooks and kitchens throughout America, with many a family passing down their own recipe from generation to generation. Just like grandma did for me.
How to Make Ahead and Store?
Cookies are always delicious when made ahead of time and this recipe is no different. My two favorite ways to prepare these ahead are as follows. One: bake them normally then place them in an airtight container and store them at room temperature for up to 5 days. Two: you can get to the stage in the recipe where you have rolled your cookies into balls, then cover and refrigerate them until you are ready to bake. They will last up to 5 days covered in the fridge, this is also the perfect time to freeze the unbaked cookies as well. These cookies will also stay good in the freezer for up to 3 months.
Serving Suggestions
Molasses Cookies are perfectly soft, chewy and very addictive, in a good way. Many people often associate them with the holidays, but there is no bad time of year to make these delicious cookies. They are wonderful by themselves and pair nicely with coffee, tea or milk, they are that just-what-you-need afternoon treat to help get you to dinner.
If you are a cookie lover like I am then I have a few other recipes you absolutely must try. This Red Velvet Shortbread Cookie is tangy and delicious and these Almond Cafe Cookies are crispy light and oh-so incredible. If you are brownie and a cookie lover then this Brownie Cookie is right up your alley, combining the best of both worlds into one decadent handheld dessert.
Molasses Cookies
Ingredients
- 3/4 cup unsalted butter melted
- 1 cup white sugar plus extra for rolling
- 1 large egg
- 1/3 cup dark molasses
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
Instructions
- In a large mixing bowl, whisk together the melted butter, 1 cup sugar, egg, and molasses until well combined.
- In a separate bowl, sift together the flour, baking soda, cinnamon, cloves, and ginger.
- Gradually mix the dry ingredients into the wet mixture until a dough forms. Be careful not to overmix.
- Cover the dough and refrigerate for at least 1 hour to firm up. Overnight is fine.
- Preheat your oven to 350 degrees F and line a baking sheet with parchment paper.
- Form the chilled dough into 1-inch balls, roll each ball in the extra sugar to coat, and place on the prepared baking sheet, spaced about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes or until the cookies are set around the edges but still soft in the center.
- Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely, 20-30 minutes.
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