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.
These chewy molasses cookies are a family favorite.Molasses Cookies
Ingredients
Instructions
Nutrition Information:
Yield:
12
Serving Size:
1
Amount Per Serving:
Calories: 129Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 41mgSodium: 159mgCarbohydrates: 20gFiber: 0gSugar: 12gProtein: 2g
Laura says
So pretty!!! I love molasses cookies.
Sarah says
Hey there! I've made these a few times before without issues, but now it seems your instructions are missing something around step 4 and have gotten all wonky. I filled in the blanks due to prior experience making these, but just a heads up to future bakers who try this for the first time.
Jim DiLiddo says
Great recipe and very easy! Super delicious, soft and chewy. I wish photos could be posted here because mine came out almost exactly like yours Christina, we even have same same silpats.
Jim
Katrina @ Warm Vanilla Sugar says
Definitely a fav of mine! I can never say no to a good chewy cookie like this!
Sara says
Ginger cookies are a must for the holidays. But more importantly, I need you sweater. Details please!
Christina Lane says
haha, Sara! Thanks! It's from the Gap last year. I'm not sure if it's clear that the sweater and the arm warmers are separate...so the sweater doesn't have white sleeves like it looks in the photo. The arm warmers are 10 years old from Urban Outfitters, I think. Sorry I know that's not very helpful!
Monica says
These really are picture perfect! Pinned and need to make!
Krista says
Love me some molasses cookies! I think there's a step or two missing between steps 3 & 4 though. Also, do you bake them as balls or do you press them down like peanut butter cookies? Thanks!
Sandra says
Krista, I noticed that too....after step 3, I added the dry ingredients to wet in two installments (careful not to overmix). I left dough in ball form. They came out great!...hope this helps.
Shilpi says
Blackstrap molasses is what I was planning to use till I saw your recommendation ????????... Have recently discovered your blog and this is to say how much I enjoy the recipes ..
P. S. Any ideas on how to use up blackstrap molasses?
Christina Lane says
I don't recommend cooking with blackstrap molasses. It's full of salt and tastes like pork. I know there are lots of healthy blogs (like ohsheglows.com) that have recipes that call for it in smoothies in sparing amounts just for the health benefits.
Shawnna says
Oh I would love these!! Yummy!
Katerina @ Diethood says
I do the same! Honey, molasses... it's all sticky and gooey and I LOVE it. :-D
Also??? LOVE your sweater and your cookies and your photos! What I’m trying to say is that I’m going to go make these and then eat all of them. xo
Becky Hardin | The Cookie Rookie says
HOW CUTE ARE THESE PICTURES!!! These cookies look perfect, friend!
Jenna in MA says
Can't wait to try your version of fairy butt shimmy cookies!
Christina Lane says
Another excellent contender for a name to this recipe! lol