A perfect Fall treat, these molasses cookies are topped with a thin layer of white chocolate and are thin, chewy and oh so delicious!
My parents were creatures of habit. In their pantry they had stocked the same cookies all the time. My dad loved Fig Newtons and my Mom loved Archway brand cookies. I remember because I used to sneak into the cookies at night and enjoy one (or three) myself.
My favorites were always the molasses cookies. Sometimes, my parents would buy the iced cookies and sometimes they would bring home the molasses cookies that were covered in sugar. Either way, they were both super delicious. They were chewy, full of flavor and so good with a big glass of milk.
I wanted to recreate those cookies at home but knew I probably couldn’t get them exactly the same as I remembered, so I thought I’d try for something similar .
These White Chocolate Molasses Cookies came pretty close to being just as good as the Archway ones. My version is made with pumpkin pie spice and lots of sweet molasses and then they are topped with a thin layer of melted white chocolate.
Now, I don’t remember the Archway cookies being iced with white chocolate, but my version of the cookies are going to make my husband happy when he gets them in Afghanistan. He loves white chocolate… so you can say I iced them in white chocolate for him.
If you’re looking for more molasses flavored cookies, try my White Chocolate Gingerbread Blossoms. They’re a small, round cookie topped with a dollop of white chocolate… similar to these cookies, but bite size and so good!
If you want a taste of your childhood – if it was anything like mine – then you’ll love these White Chocolate Molasses Cookies.
UPDATE: I sent my husband in Afghanistan a box of cookies for Christmas and he couldn’t stop raving about these cookies. They were his favorite out of the entire box! I guess if the hubby likes them… they’re definitely a winner!
- ¾ cup unsalted butter, room temperature
- 2 cups sugar
- 2 eggs, large
- ½ cup molasses
- 2 tsp vinegar
- 1 Tbsp pumpkin pie spice
- 3¾ cups all-purpose flour
- 1½ tsps baking soda
- ½ tsp salt
- 12oz bag of white chocolate chips
- Preheat the oven to 325 F degrees. Line cookie sheet with parchment paper.
- In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Scrape the sides of the bowl with a rubber spatula to ensure everything has been combined.
- One at a time, add the eggs and mix for 1 minute on high. Again, scrape the sides of the bowl.
- Add the molasses and vinegar and mix until combined.
- In another bowl, whisk together the flour, baking soda, salt and pumpkin pie spice.
- Add the flour mixture to the wet mixture and mix until it all comes together. Scrape the bottom of the bowl and mix again.
- Roll 2 Tbsp of dough into a ball and place 2″ apart on your prepared cookie sheet.
- Bake 8-10 minutes.
- Cool on the pan for 3-5 minutes them remove to a wire rack to cool completely.
- Melt the white chocolate.
- Spread a thin layer of white chocolate onto each cooled cookie. Allow the chocolate to harden before serving or storing.
- Store cookies in an air tight container for up to 10 days.