Molasses cookies are usually a bit harder to find. You won’t find them as often as chocolate chip cookies or sugar cookies, but that makes them even more special. Molasses cookies remind me of the fall/winter season. I suppose you can eat them year round, but there’s nothing like having a soft and spicy molasses cookie by the fireplace when it’s raining outside.
Come to think of it, I’m not even sure what molasses is. A google search later and I’ve quickly learned that molasses is “a viscous by-product of the refining of sugarcane, grapes, or sugar beets into sugar.” Thanks Wikipedia! The more you know.
I’m only a fan of molasses cookies if they’re extremely soft. I’m talking so pillowy soft that they practically melt in your mouth. These cookies are exactly that.
I didn’t roll them in sugar, but you are more than welcome to if you want to add a bit more sweetness into your cookies.
Thank you Grandma’s Molasses for supplying me with the best molasses for baking this holiday season! Now that I’ve made a molasses cookie, it’s your turn to do so!
On Dec. 3rd, Grandma’s Molasses will launch a Facebook recipe submission contest and will showcase 12 featured blogger recipes over 12 days and celebrate recipe sharing in general. It’ll be open to the public and all entrants are required to submit an original cookie recipe that uses Grandma’s Molasses. One lucky winner will receive a $500 Visa gift card and the original recipe will be featured alongside the 12 featured recipes created by bloggers!
What are you waiting for? Get baking! 🙂
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup dark brown sugar
- 1 extra large egg
- 1/2 cup Grandma's unsulphured molasses
- 3 cups flour
- 2 teaspoons baking soda
- pinch of salt
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon ground ginger
Directions
- Cream together the butter and brown sugar. Mix in the egg and molasses.
- Gradually stir in the flour, baking soda, and salt until just combined. Cover with saran wrap and refrigerate the dough for 2 hours.
- Preheat oven to 350 degrees F. Roll the refrigerated dough into small balls and place on baking sheet.
- Bake for 8 to 10 minutes. Do not bake for anything longer than that! Leave the cookies on the baking sheet to cool completely.
This is a sponsored post, but the opinions expressed are my own.
Molasses is so great to bake. I don’t do it nearly enough. The cookies look delish… I love my cookies soft!
not only do these look delicious, but I’ve had a jar of grandma’s molasses laying around my cabinets for months! two birds, one stone? I’m there girrrrl!
Molasses cookies are my absolute favorite, i’ll definitely have to try these!