So, I bought a big bottle of molasses at the store, and LordHelpMe if I don't use it all up by Springtime.
I'm the laziest of bakers. I don't wipe away the excess molasses that drips after pouring. So, after a few recipes, the jar is sticky and leaving a black ring on any surface it touches. (I'm so making my Mom cringe right now. She just may drive up from Texas and clean my pantry for me). I really shouldn't mention that my maple syrup jug is so crusty from drips that the lid doesn't close anymore. We could talk about my honey pot, but I won't go there. My Mom is sweating enough already. Have you ever seen that Friends episode where Monica wants to clean the house of a messy girl that Ross is dating? That's basically the way my Mom feels every time she enters my house.
So now that you basically think I'm a slob (I'm totally not, I swear), let's talk about molasses cookies. They're chewy, spicy, and crinkly and crispy all at once.
I really wanted to call these cookies 'The Best Christmas Cookie.' Or, 'It's not the holidays without this cookie.' But, chewy molasses cookies is what I settled on. Just so you can find it if you're googling later.
These cookies are picture-perfect. The dough comes together like a dream, and after a quick chill and rolling, what comes out of your oven is 12 perfectly puffy, crackled cookies. They look like a bakery mass-produced them in perfect little spheres. And the sparkles? It looks like a holiday fairy came down and shimmied her little butt on top.
For maximum sparkle, I used raw sugar crystals. You probably know it by the brand name 'Sugar in the Raw.' It's the stuff in the brown box and little brown paper sachets. And while this isn't a paid endorsement, I can say that this is my new favorite way to make cookies sparkle. I used to buy sanding sugar in the cookie decorating aisle, but I discovered that Sugar in The Raw has larger crystals, which equals more shine. And I'm all about the shine.
They taste like Christmas spice and everything nice.
Just don't use blackstrap molasses. That stuff will ruin your day, I tell ya.
Since these cookies only use an egg yolk, check out my ways to use leftover egg whites.
Molasses Cookies
These chewy molasses cookies are a family favorite.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- 4 tablespoons unsalted butter, melted
- ¼ cup light brown sugar
- 1 large egg yolk
- 3 tablespoons molasses (not blackstrap)
- ¼ cup coarse sanding sugar (Sugar in the Raw is best)
Instructions
- In a small bowl, whisk together the flour, baking soda, spices, and salt. Set aside.
- In a medium bowl, stir together the melted butter and brown sugar. Stir very well until fully incorporated.
- Add the egg yolk and molasses, and stir until combined. Combine with the dry ingredients.
- Chill the dough for about 15 minutes. Meanwhile, preheat the oven to 375.
- Pour the coarse sugar in a shallow bowl.
- Scoop out 12 balls of dough, and roll each ball in the sanding sugar generously.
- Space 2" apart on a baking sheet, and bake for 8-9 minutes, until puffy and starting to crack.
- Let cool; they will slightly deflate, and serve.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 129Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 41mgSodium: 159mgCarbohydrates: 20gFiber: 0gSugar: 12gProtein: 2g
Kim Hodge says
These cookies were so delicious!!! I will definitely make them again. One questions for Christina - the cookies did not flatten out as much as yours did in the beautiful photos. After I rolled the balls of magically delicious dough in the sugar, should I have flattened the balls slightly on the cookie sheet perhaps? The taste was so amazing.
This is the second recipe of yours I have tried (the other was birthday cupcakes... ) and both turned out perfectly. I love to bake, but my husband and I are empty-nesters, so I have resisted baking treats etc, as traditional recipes make too many - too many temptations, I mean!!! Finding your website has opened up a whole new world for me!!! Thank you
Christina Lane says
Yay! So glad you liked them. So, I didn't press mine flat..they naturally spread. Cookies spread more on a plain baking sheet with just a little oil. Cookies spread the least amount on a silicone mat. Hope this helps :)
Saralyn says
I've only ever made spice cookies from a boxed spice cake mix, but thanks to your recipe my resident Spice Girl declared my first attempt at making them from scratch a success. 🤗 She says they're "fluffy," and I have to agree the texture is lovely.
Anne says
These make the list for my all time favorite cookie. They are so easy and fast to make and I'll be making them again. Thanks for the recipe!
Rae says
Some cannot handle or don't like cloves. I use Allspice instead in equal amount. I am making fruit pizza with this recipe. Rollout whole ball of dough on parchment. Bake. Cool. Spread with small cream cheese frosting and top with your favorite sliced fruits. Strawberries, blueberries, mandarin oranges and pineapple tidbits, kiwi or whatever you love. Chill and serve.
Joanna says
I would like to add these to my cookie platter. Any idea how long they will last if stored in a Tupperware container. I’m aiming for 12 assorted cookie recipes, and need to store them all before making the platters….thanks.
Christina Lane says
Up to 5 days.
Barbara in Virginia says
Hi - These look delish. I just moved back to the USA after 5 years in Hong Kong, like most homes in Hong Kong, we had no oven, so no baking! I am trying to get my baking skills back. Can I make this dough ahead and keep in the fridge say for 24 hours?
Christina Lane says
Yes :)
Holly says
I love these cookies! Just baked them and my house smells like the holidays. I rolled a few cookies and will freeze for when I'm in the mood to have with my tea. Thanks, Christina!
Kristin says
This is my all time favorite chewy molasses cookie. You’re a genius! Funny question, but if I wanted to double this, would I use 2 yolks or 1 whole egg?
Christina Lane says
Use 2 yolks. Make an egg white scramble for breakfast tomorrow with the leftover egg whites :)
Steve P says
This recipe is perfect for small household, just me and my two kids. So many molasses cookie recipes make enough for a small army and this is just right for when you have a craving for these cookies, especially around the holidays. I live in Denver and no adjustment needed for high altitude...they were perfect.