The BEST Molasses Cookies
If you only have one molasses cookie recipe in your holiday recipe stash then it needs to be this one. These molasses cookies have just the right amount of beautiful molasses paired perfectly with warm holiday spices and are rolled in sugar before baking. Slightly crispy on the outside, soft and chewy on the inside, these truly are the best molasses cookies.
Nothing can bring me straight back to memories of Christmas as a child than the smell of a freshly cut Christmas tree, the first taste of eggnog for the season and the smell and taste of freshly baked molasses cookies. Baking these molasses cookies will fill your home with the warm and comforting smell of the holidays.
What makes a soft and chewy molasses cookie:
- Using molasses and brown sugar. Make sure to use unsulfured molasses. Sulfured molasses has sulfur dioxide in it as a preservative and will add a sulfur flavor to your cookies. Unsulfured molasses has a cleaner, sweeter, pure molasses taste.
- Make sure to melt your butter completely.
- Freeze your dough balls for at least 20 minutes before baking.
Ingredients you will need for the best molasses cookies:
- 1 1/2 cups unsalted butter, melted
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 tsp vanilla extract
- 1/2 cup unsulphured molasses
- 2 eggs
- 4 1/2 cups all purpose flour
- 4 tsp baking soda
- 1 tsp ground nutmeg (I use freshly grated on a microplane grater)
- 2 tsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp salt
Directions:
- 1.) Preheat oven to 350 degrees.
- 2.)In the bowl of a stand mixer cream together the melted butter, brown sugar and white sugar.
- 3.) Add the vanilla and eggs one at a time until incorporated.
- 4.) Add the molasses and make sure all the wet ingredients are well incorporated.
- 5. In a separate bowl mix together the flour, baking soda, salt and spices. Gradually add to the wet mixture making sure to scrape the bowl periodically.
- 6.) With a 2 inch cookie scoop make balls and roll in granulated sugar. Place on a parchment lined baking sheet and place in the freezer for at least 20 minutes before baking. (They can be close together, just not touching.)
- 7. ) Place on another baking sheet lined with a silicone mat or parchment paper. Make sure there is some space between the dough balls for spreading. I leave about an inch between them.
- 8.) Bake in the preheated oven for 12 minutes. Let cool for 1 minute on the cookie sheet before moving to a cooling rack to cool completely.
- 9.) Store in an airtight container or ziploc bag. These can also be frozen in a ziploc bag. Enjoy!
Notes for making the best molasses cookies:
- Make sure to use unsulfured molasses. Sulfured molasses will add a sulfur taste. Unsulfured molasses has a cleaner, sweeter taste.
- Coat your measuring cup with cooking spray or oil before pouring in the molasses. The molasses will pour out much easier.
- Always make sure to melt your butter completely and use unsalted butter. Using unsalted butter lets you control the salt content.
- You can freeze the dough balls on a cookie sheet until they are frozen through and then transfer to a large ziploc bag and return to the freezer. When you want to make a small batch just preheat the oven to 350 degrees and bake according to the recipe.
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Yield: 4 - dozen
The BEST Molasses Cookies
These molasses cookies have just the right amount of beautiful molasses paired perfectly with warm holiday spices and are rolled in sugar before baking. Slightly crispy on the outside, soft and chewy on the inside, these truly are the best molasses cookies.
Ingredients
- 1 1/2 cups unsalted butter, melted
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 tsp vanilla extract
- 1/2 cup unsulphured molasses
- 2 eggs
- 4 1/2 cups all purpose flour
- 4 tsp baking soda
- 1 tsp ground nutmeg (I use freshly grated on a microplane grater)
- 2 tsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp salt
Instructions
- 1.) Preheat oven to 350 degrees.
- 2.)In the bowl of a stand mixer cream together the melted butter, brown sugar and white sugar.
- 3.) Add the vanilla and eggs one at a time until incorporated.
- 4.) Add the molasses and make sure all the wet ingredients are well incorporated.
- 5. In a separate bowl mix together the flour, baking soda, salt and spices. Gradually add to the wet mixture making sure to scrape the bowl periodically.
- 6.) With a 2 inch cookie scoop make balls and roll in granulated sugar. Place on a parchment lined baking sheet and place in the freezer for at least 20 minutes before baking. (They can be close together, just not touching.)
- 7. ) Place on another baking sheet lined with a silicone mat or parchment paper. Make sure there is some space between the dough balls for spreading. I leave about an inch between them.
- 8.) Bake in the preheated oven for 12 minutes. Let cool for 1 minute on the cookie sheet before moving to a cooling rack to cool completely.
- 9.) Store in an airtight container or ziploc bag. These can also be frozen in a ziploc bag. Enjoy!
Notes
- Make sure to use unsulfured molasses. Sulfured molasses will add a sulfur taste. Unsulfured molasses has a cleaner, sweeter taste.
- Coat your measuring cup with cooking spray or oil before pouring in the molasses. The molasses will pour out much easier.
- Always make sure to melt your butter completely and use unsalted butter. Using unsalted butter lets you control the salt content.
- You can freeze the dough balls on a cookie sheet until they are frozen through and then transfer to a large ziploc bag and return to the freezer. When you want to make a small batch just preheat the oven to 350 degrees and bake according to the recipe.
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Check out my recipe for perfect chewy chocolate chip cookies!
