I made two batches of these molasses cookies. The first batch of cookies were chewy and fluffy and had a caramelized outside. The second batch of cookies were chewy and flat as hell, but still delicious. I took pictures of the second batch.
I had only made molasses cookies once in my life before these and I completely forgot what they tasted like. Who knew something as disgusting as molasses could be turned into something as delicious as these cookies. They are everything I love about a cookie. Chewy, not cakey, crackled and sugary on the outside, and sweet, but not too sweet.
A friend of mine gave me the molasses so I told her I’d repay her with molasses cookies. Well, I brought the first batch to work with me and everyone loved them! So much so, that the friend who gave me the molasses didn’t get one and I didn’t get to take any pictures. Soooo, I made a second batch and although they didn’t turn out as puffy (I was impatient and didn’t chill the dough long enough and the pan I put them on was hot prior to baking), they still tasted great.
These would be the perfect addition to any Thanksgiving meal, especially if you’re looking for something other than pie.
Recipe from Grandma’s Molasses.
- ¾ cup butter, softened
- 1 cup light brown sugar, packed
- 1 egg
- ¼ cup Grandma's Molasses
- 2¼ cups flour
- 2 tsp. baking soda
- 2 tsp. cinnamon
- ¼ tsp salt
- Granulated sugar, for rolling dough in
- Whip butter, sugar, egg, and molasses in a stand mixer until fluffy and pale.
- Stir in remaining ingredients, just until incorporated.
- Chill dough for at least 2 hours.
- Heat oven to 350 degrees.
- Roll dough into tablespoon sized balls and dip in sugar.
- Place on a greased baking sheet.
- Sprinkle cookies with 2 or 3 drops of water (to create the crackled surface).
- Bake 10-12 minutes.