Hi Bold Bakers!
All year round I look forward to gearing up for holiday baking. There’s just nothing like the classic holiday flavors: rich, aromatic, and full of spice.
This year for baking season, I’m going Big and Bold with the Holiday Baking Headquarters, loading it up with tons of creative cookie recipes for every occasion — but that doesn’t mean I’m leaving the classics behind. These Chewy and Soft Molasses Cookies combine all of my favorite holiday flavors, all inside of a delicious cookie with an exceptional chew.
What do you get when you mix molasses with nutmeg, ginger, and cinnamon? A delicious nostalgic flavor, perfect for this holiday.
What’s the Difference Between a Gingersnap and a Molasses Cookie?
While both a gingersnap and a molasses cookie pack a sweet spice-infused punch, a gingersnap will most literally snap. Gingersnaps are on the crispy side whereas these molasses cookies are chewier and soft baked. Gingersnap cookies are often dry, too, thus turned into crumbs to be used in pie crusts or other desserts. My molasses cookies are a standalone dessert.
They also make a lovely gift as they are super impressive with a sugar-coated exterior and crinkly top.
What if my Molasses Cookies are too Flat?
These cookies do spread when baking and become perfectly round discs. They don’t rise per se, but as they have a chewy center they shouldn’t be too thin. That said there is no raising agent in these cookies, which tells you they are not meant to be puffed up. This makes these cookies great for stacking, wrapping and giving as a gift or homemade stocking stuffer.
If you feel like your molasses cookies are too flat, try chilling the dough longer (beyond the suggested 30 minutes) before baking off — it should help them retain their shape.
Can you Substitute Molasses, or Make it Yourself?
If you can’t find molasses, I have a recipe for the Best Molasses Substitute you can find.
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Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins
Sometimes the old fashioned way is the best way, try my Chewy & Soft Molasses Cookie recipe and taste the sweet, warm history!
Author: Gemma Stafford
Servings: 25 cookies
Ingredients
- 1 egg
- 2/3 cup (5floz/142ml) vegetable oil (or any flavorless oil)
- 1 cup (8oz/225g) sugar
- 1/3 cup (4oz/115g) molasses*
- 2 1/4 cups (11 1/4oz/319g) all-purpose flour
- 1/2 teaspoon nutmeg
- 1 1/2 teaspoon cinnamon
- 1 1/2 teaspoon ginger
- 1/2 teaspoon salt
- 2 teaspoons baking soda
Cinnamon Sugar
- 5 tablespoons sugar
- 1 tablespoon cinnamon
Instructions
Preheat your oven to 350°F (180°C), line 2 cookies sheets with parchment paper, then set aside.
In a large bowl, whisk together the egg, oil, sugar, and molasses*. In a separate bowl, whisk together the flour, nutmeg, cinnamon, ginger, salt, and baking soda until well combined.
Stir the dry ingredients into the wet until your dough is formed. Chill the dough for 2 hours. (At this point the dough can be refrigerated for up to 5 days or frozen for up to 6 weeks)
After chilling, use a 1 tablespoon measure to scoop your cookies. Roll between the palms of your hands to achieve a small rounded ball.
Stir together the sugar and cinnamon to make the cinnamon sugar and roll each ball in it coating the dough. Place dough balls 2 inches apart on prepared baking sheets.
Bake the cookies for about 12-13 minutes. They will be golden with a crackle top. Take care not to over bake as the won't be chewy if you do.
Remove from the oven and cool slightly before transferring to a wire rack.
Once the cookies have cooled, cover and store in an airtight container for 3-4 days.
Recipe Notes
*Substitute molasses with my Molasses Substitute or you can use half/half combination of dark corn syrup and honey, or all honey, just know this will mute the flavors a bit.
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