Tag Archives: molasses

Molasses Cookies

16 Feb
Pile of cookies to be consumed immediately.

Pile of cookies to be consumed immediately.

Made these cookies with my mother while at home in NJ earlier this month, then made them again for Rafe as soon as I got home to TX (very same evening!). That’s how good these were. I will be making these again for sure.



  • 1 1/2 c. flour
  • 1/2 c. whole wheat flour
  • 1 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp salt
  • 1 1/2 c. sugar
  • 1 1/2 sticks unsalted butter, softened (just stick in microwave for a few seconds on each side)
  • 1 egg
  • 1/3 c. molasses


  • Preheat to 350. Whisk together flours, baking soda, and spices in a medium bowl. In a small bowl, place 1/2 cup sugar aside (you’ll use this to roll balls in later).
  • With an electric beater, beat butter and remaining cup of sugar until combined. Beat in egg and molasses. Gradually mix in dry ingredients, until just combined (don’t overmix).
  • Roll into balls of about an inch diameter, roll balls in the sugar you set aside earlier. Place balls on baking sheets, a few inches apart. Bake about 10-15 min.

Chocolate Ginger Molasses Cookies = Love

22 Nov

On a whim, I wanted to make some cookies with my mom yesterday– we looked at other holiday-type cookie recipes (Russian tea cakes, fig snowballs) but these looked the simplest (no food processor at home) and most interesting.


  • 1 1/2 c flour
  • 1 1/4 tsp ground ginger
  • 1 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1 tbsp cocoa powder
  • 1 stick butter
  • 1 1/2 tbsp finely grated fresh ginger
  • 1/2 c dark brown sugar
  • 1/2 c molasses
  • 1 tsp baking soda
  • 1 1/2 tsp boiling water
  • loads of choco chips (as much as you want!)
  • granulated sugar for rolling the cookies in


  • Combine and sift flour, ginger, cloves, cinnamon, nutmeg, and cocoa.
  • Cream butter with ginger until light and fluffy, then add brown sugar, and finally molasses.
  • In small bowl, dissolve baking soda in boiling water. Set aside.
  • Add half of the flour mixture to the butter mixture. Beat in the dissolved baking soda. Add the rest of flour mixture and mix until combined. Stir in the chocolate chips.
  • Place dough onto piece of plastic wrap and pat down into disk about 1″ thick. Chill in the fridge for 2 hours or overnight, until firm.
  • Preheat oven to 325. Line baking sheets with parchment paper. Roll dough into balls. Place about 2 inches apart on the baking sheets. Refrigerate baking sheets and dough balls for 20 minutes.
  • Roll dough balls in granulated sugar and return to baking sheets. Bake for 10 to 12 minutes, until surfaces crack slightly.

Delish. Hopefully I’ll be able to bring a few down to SC with me tomorrow, if they make it that long.