Grandma’s Cookies Part II: Soft Molasses Cookies

With Fall in full swing, I thought it was time to bake up some more festive treats. This is the second installment in my series of Grandma’s famous Cookies. The recipe for these cookies comes from a similar source as the Oatmeal Chocolate Chip Cranberry Cookies that I made earlier. They may be a family tradition, but my Grandma got the recipe for these cookies straight from the back of the Brer Rabbit molasses jar. She always reminds me that there’s no point in trying to change a molasses cookie recipe that comes straight from the molasses people themselves.

These cookies are the perfect indulgence on a crisp fall day because they are full of warm and spicy cinnamon, ginger, and molasses. The best way to eat these cookies is straight out of the oven because they have the perfect texture: soft and chewy on the inside, but slightly crispy along the edges. They’re still just as delicious when cooled, but they will lose the crisp edges and become soft all over. Pair them with a warm cup of tea for quick way to cozy up this season. I hope you enjoy them!


Soft Molasses Cookies

  • 3/4 cup unsalted butter
  • 1 cup sugar
  • 1/4 cup molasses (light or dark)
  • 1 egg
  • 2 cups flour
  • 2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • A few extra tablespoons of sugar (poured on a plate)

Preheat oven to 375 degrees and line two cookies sheets with parchment paper. In a large bowl, cream together butter and sugar. Add the molasses and egg until well combined. In a separate bowl, mix together flour, baking soda, spices, and salt. Add the dry ingredients to the wet ingredients in two batches. Mix until well combined, scraping down the edges of the bowl as you go along. Scoop out the dough into even-sized balls, roll them in the sugar until full coated, and place them on the lined cookie sheets. Cook for 10-12 minutes until cookies are a deep, golden brown. Let them cool on the pan for a few minutes before transferring to a cookie rack. Once fully cooled, store the cookies in a sealed container.


One thought on “Grandma’s Cookies Part II: Soft Molasses Cookies

  1. Pingback: Grandma’s Cookies Part IV: Snickerdoodles | "If music be the food of love, play on"

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