Sometimes the old fashioned way is the best way, so try my Chewy & Soft Molasses Cookies and taste the sweet, warm history!
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 more chewy 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, you can substitute it for a half/half combination of dark corn syrup and honey. That said, it will not have the exact same depth of flavor — but it will offer the same moisture and chew. If you don’t want to use dark corn syrup, you can use all honey — but this will have even more of a mild flavor.
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Sometimes the old fashioned way is the best way, try my Chewy & Soft Molasses Cookies and taste the sweet, warm history!
- 1 egg
- 2/3 cup (5floz/142ml) vegetable 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
- 3 tablespoons sugar
- 1 tablespoon cinnamon
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, baking soda until well combined.
Stir the dry ingredients into the wet until just combined. The dough will be stiff and thick. Scoop the dough into 20 (1 tablespoon) balls.
Stir together the sugar and cinnamon to make the cinnamon sugar and roll each ball in it coating the dough. Chill the rolled cookies for 30 minutes.
Bake the cookies for about 12-13 minutes. They will be golden with a crackle top.
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.
*Substitute molasses with a 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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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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