I have finally found my favorite molasses cookie recipe. These cookies are very chewy with a rich, spicy molasses flavor. I love this recipe because it is quite flexible. You can use light or dark molasses. Grandma’s molasses is a brand found in most grocery stores. On the label, “original” means light molasses and dark molasses is labeled as “robust”. A third kind of molasses, blackstrap, can be found in health food stores. Light molasses contains the most sugar because of the way molasses is processed. You can read about different types of molasses here. I wanted a bit of a deeper molasses flavor so I used ¼ cup of blackstrap molasses and ¼ cup of light. You can also adjust the spices to your liking. I added a little bit extra ground ginger since I prefer my molasses cookies to be a bit spicier. I used turbinado sugar for rolling the dough but regular granulated sugar will work just fine. I may have gone a bit overboard with the turbinado sugar but I love the crunchy outer layer it adds to the cookies.
Modified from Epicurious
- 2 cups flour
- 1 tsp baking soda (2 tsp at sea level)
- 1 1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp allspice
- 1/2 tsp kosher salt
- 1 large egg
- 1/2 cup unsalted butter, melted
- 1/3 cup sugar
- 1/4 cup brown sugar
- 1/2 cup molasses
- Sugar for rolling dough
- Preheat your oven to 350 degrees Fahrenheit. Add flour, baking soda, cinnamon, ginger, allspice and salt to a medium sized bowl and whisk to combine.
- In a large bowl whisk the egg, butter, sugar, brown sugar and molasses together.
- Add the dry ingredients to the large bowl and stir until everything is combined.
- Scoop tablespoons of dough and roll them in sugar. Place two inches apart on a parchment lined baking sheet.
- Bake the cookies for 8-10 minutes. The cookies will have puffed up and cracked on the top and the edges should be just beginning to set. Be careful to not over bake the cookies or they will not be chewy.
- Remove the cookies from the oven, let cool for a few minutes on the baking sheet then place on a cooling rack to cool completely. Store the cookies in an air tight container so they don’t dry out.
- This recipe makes about two dozen cookies.