These thin and chewy molasses cookies full of unequivocal flavor are a classic cookie that will never go out of style!
Day 8 of 12 Days of Cookies is here! I can’t believe we’re more than half way through the series… time sure flies when you’re having fun baking cookies! Today’s cookie is a classic. It’s one of those cookies that can be served year round but the flavors just go so perfectly with the holiday season.
I’m talking about Molasses Cookies. Timeless. Classic. Delicious.
Last month I made a different version of the molasses cookie, but it was one of my husband’s most favorite cookies I’ve ever made. It was a big thicker than today’s recipe and covered in white chocolate. Super yum.
These molasses cookies are the classic recipe made with rich, thick molasses, sugar and 3 different spices. The recipe is really a simple one and could easily be made even if you didn’t have a stand mixer. Because the butter in this recipe is melted, a hand mixer or a sturdy whisk could be used to mix the ingredients together making the preparation even simpler!
Molasses cookies make a great afternoon snack with coffee or a glass of milk. Personally, I like to throw two in a ziploc bag before I head out to run errands and munch on them on-the-go! They’d also make a great addition to a pot-luck dessert table, Christmas cookie exchange or as dessert served with a scoop of vanilla ice cream.
I also thought a scoop of vanilla ice cream would go amazingly between two of these molasses cookies to make an ice cream cookie sandwich. Hmmm… I think I just gave myself a new blog post idea for next summer! Doesn’t that sound seriously amazing? YUM!
We’ve only 4 more cookies to go for the 12 Days of Cookies… so make sure to come back tomorrow for the next recipe!
- 3/4 cup unsalted butter, melted
- 1 cup sugar
- 1 large egg, room temperature
- 1/4 cup molasses
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp ground ginger
- sugar, for rolling
- In the bowl of your stand mixer with the paddle attachment, combine the melted butter and sugar and mix until combined. Scrape the sides & bottom of the bowl and mix again on high for 1 minute.
- Add the egg and mix until incorporated.
- Pour in the molasses and beat until smooth.
- In a small bowl, whisk together the flour, baking soda, salt, cinnamon, ginger and cloves.
- In three parts, add the flour mix to the wet mix, mixing until just combined after each addition.
- Scrape the sides and bottom of the bowl and mix again until everything has been incorporated. Do not over mix.
- Cover the dough with plastic wrap and chill in the freezer for 30-60 minutes or until cold and firm.
- Preheat oven to 375 F degrees. Line baking sheet with parchment paper.
- Scoop 1.5"-2" mounds of dough and roll in your hand to form a ball.
- Toss the dough ball in a bowl of sugar until coated.
- Place 2" apart on the prepared baking sheet.
- Bake 9-11 minutes until the tops are cracked but the center is still soft. Cool on the pan for 1 minute before removing to a wire rack to cool completely.
- Store in an air tight container for up to a week.
Want more cookies?
Check out the main page for the 12 Days of Cookies and you’ll find the links to all the recipes! Next cookie will be posted tomorrow!