Holidays are just around the corner. It’s that time of the year when you can smell the warm holiday aroma around our house. This is the time when most of the baking happens in my kitchen.
Molasses cookies are one of the favorite cookies in our household during holidays. Kids love the soft and chewy texture and we love the spicy sweet flavor of this cookie. Molasses is one of the main ingredients.
This dark thick syrup combined with dark brown sugar is what gives these cookies a lovely dark brown color. This also makes these cookie soft and moist.
Warm and fragrant aroma of spices such as ginger, cinnamon and cloves make these cookies perfect for Christmas and other holidays. You can store these in an air tight container for a week, although I doubt you will have any left once you start eating these soft chewy cookies.
- 2 cups All Purpose Flour
- 1 tsp baking soda
- 1/4 tsp Salt
- 1 tsp Cinnamon ground
- 1 tsp Ground Ginger
- 1/2 tsp Ground Cloves
- 1/2 cup Butter unsalted, at room temperature
- 1 cup Dark Brown Sugar
- 2 tbsp Vegetable
- 1/3 cup Molasses
- 1 egg large
- 1/2 tsp Vanilla Extract
- 1 cup White Sugar granulated
- In a large bowl, sift together flour, baking soda, ground cinnamon, ground ginger, ground cloves and salt. Set aside.
- In a medium bowl, combine softened butter and brown sugar. With the hand blender, beat until light and fluffy.
- Add oil, egg, molasses and vanilla extract to the mix and beat again until smooth.
- Combine the dry ingredients with wet ingredients. Mix until incorporated.
- Cover the batter and chill in the refrigerator for at least 2 hours (or overnight).
- Preheat the oven to 375 degree F. Line tow baking sheets with parchment paper.
- Take a medium size bowl and place white sugar in it. Take the chilled dough out of the refrigerator and roll into about one inch balls.
- Roll these dough balls in the sugar and cover each one entirely.
- Place these dough balls on the baking sheet about two inches apart. Flatten the cookies slightly with the bottom of the glass or small bowls.
- Bake for about 9 - 10 minutes or until the top surface of the cookies have crinkles yet dry. They will look undone but that's ok.
- Remove from the oven and let cool on the wire rack. These can be saved in the air tight container for a week.