This molasses cookies recipe is one of my holiday favorites, and I bet it will be one of yours too!

I love the holiday baking season. I think I made or baked at least 2 batches of cookies every day last week.  It’s a good thing I know a lot of people to give them to or I would have a serious situation on my hands.  Like I need that stuff laying around the house.  I am trying to cut back on my sweets you know. ????

I’ve only made these cookies a few times.  No particular reason really, I just always forget about them.  I make oatmeal chocolate chip cookies a lot, but I can never seem to remember that I love my molasses cookies so much! I know my Mom loves them too, so since I was going to see her over the weekend, I decided to make a few dozen to bring down!

These are really pretty simple to make, but if you don’t let the dough chill before baking them, then you will end up with a drippy dough.  That can be easily fixed though. Just pop the bowl in the refrigerator for an hour and you will be ready to scoop the dough.

You don’t want to know how many times I have done that ????

Also, take them out of the oven about a minute before the time is up. Especially if you like a softer cookie like I do.

I hope you love these molasses cookies!

Heather Tallman

Total Servings 2

Molasses Cookies

These molasses cookies are perfect for the holidays. They’re chewy and soft, just like a good cookie should be. If you like them crispier, let them cook for an additional minute or two.

10 minPrep (inc. refrigeration & rest time)

10 minCook Time

20 minTotal Time

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Ingredients

• 14 TB unsalted butter
• 2 C sugar, divided
• 1/3 C molasses, the lightest kind
• 2 1/2 C all-purpose flour
• 1 1/4 tsp ground ginger
• 1 tsp cinnamon
• 3/4 tsp baking soda
• 1/4 tsp salt
• 1 large egg, beaten

Instructions

1. Preheat oven to 350. Cover 2 baking sheets with foil. Yes, aluminum foil.
2. In a medium-sized saucepan melt the butter over medium heat. Remove from heat and add 1 C of the sugar along with the molasses. Cool for 15 minutes or until tepid (trust me).
3. Meanwhile, mix the flour, ginger, cinnamon, baking soda and salt in a bowl. Beat the egg and the butter mixture in the saucepan with a mixer, then gradually add the flour, mixing until combined (the dough will be soft…not drippy ????
4. Pour the remaining sugar in a small bowl. Roll the dough by hand into a 1-inch ball. Roll each ball in the sugar. Place on the cookie sheet and press down lightly with a small cup, if you want to. I didn’t this time, I like small cookies ????
5. Bake for 10-12 minutes.

Recipe Type: Dessert

7.6.6

161

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