Molasses Cookies

My father really enjoys molasses cookies. In early retirement, he and my mother would regularly go to our local Barnes and Noble in Ithaca. The kids and I often went with them. There were two gentlemen that worked there and we all got to know them really well because we were there all the time! Naturally when it was time to celebrate his 65th birthday we decided to have a surprise party! We decided we’d buy Barnes & Noble cookies for the occasion. That was the start of my desire to make my own giant molasses cookies. I created a recipe that would be just as good (or better) than my Dad’s favorites. Several years (and a lot of molasses cookie tastings) later, I have a great favorite recipe for molasses cookies!

molasses cookies

Molasses Cookies

From at

Yield: 14

These cookies are generously spiced and they stay nice and chewy. They bake beautifully in large cookie form and store well.

You'll Need...

  • 2 sticks butter, room temperature, (8 ounces)
  • 1 1/2 cups sugar, (10.5 ounces)
  • 1/2 cup molasses, (4 ounces)
  • 2 large eggs
  • 2 cups all purpose flour, (8.5 ounces)
  • 2 cups bread flour, (8.5 ounces)
  • 3/4 teaspoon salt
  • 2 1/2 teaspoons baking soda
  • 2 teaspoons ginger
  • 1 teaspoon cloves
  • 1 1/2 teaspoons cinnamon
  • Raw sugar, for rolling

Directions

  1. Preheat your oven to 350 degrees. Prepare parchment-lined cookie sheets.[TEMP]
  2. Cream butter, sugar, molasses and eggs in the bowl of a stand mixer with a paddle attachment.[BEAT]
  3. Combine the dry ingredients in a separate bowl, mixing well. [COMBINE]
  4. Add the dry ingredients to the wet ingredients, blending until mixed with the paddle attachment. [BLEND]
  5. For large cookies, use a muffin scoop to scoop out balls of dough onto the cookie sheets (use a cookie scoop or tablespoon for smaller cookies).[ARRANGE]
  6. Roll each ball into sugar. Place them 2-3 inches apart on the sheet and flatten slightly if you're making large cookies. [SUGAR]
  7. Bake at 350 for 13-15 minutes for large cookies and 8-10 minutes for small cookies, until lightly browned and just barely cooked in the center. They will firm up and stay nice and moist. [BAKE]
  8. Let cool and wrap individually in plastic wrap for decadent lunch box snacks.[COOL]

Additional Notes

Make sure to flatten large cookies slightly before baking to help them spread properly.

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