(I updated this recipe in 2019. Click here to see the new version.) Welcome to my wild, crazy, and impulsive world. Last night, just when I was preparing to head upstairs to watch television, I suddenly decided to check my Twitter feed. And there, in a tantalizing tweet from Bon Appetit magazine, was a photo of Molasses Cookies. “Hey,” I said to myself (I knew it was me talking because I recognized the voice), “You should make these cookies right now, and then binge-eat them while binge-watching “Stranger Things.” I did as I was told. And the strange thing? I have no regrets!
These brown beauties are easy to make! They’re delightful to smell, too, and deliriously-delicious to eat. In the following step-by-step, you’ll find Bon Appetit’s recipe, described in my own words:
To start, tip 2 cups of flour into a bowl.
Will gluten-free flour work for these cookies? I don’t know. But if you do, please post a comment below!
While thinking happy thoughts, add 2 teaspoons of baking soda…
1 1/2 teaspoons ground cinnamon…
1 teaspoon ground ginger…
3/4 teaspoon ground cardamom…
And 1/2 teaspoon kosher salt.
Thoroughly whisk these dry ingredients.
Now crack one large egg into a separate bowl…
And violently beat it to smithereens. I’m talking about the egg, not the bowl.
Next, one at a time, whisk in 1 stick (1/2 cup) melted and cooled butter…
1/3 cup ordinary granulated sugar…
1/3 cup molasses, which you can find in any two-bit supermarket…
And 1/4 cup dark brown sugar.
Now trade your whisk for a stout blue spoon…
And use it to stir the wet ingredients into the dry. Non-comformists can stir the dry ingredients into the wet.
Pop the dough into the fridge for 20 minutes.
Meanwhile, lick the blue spoon. Also, arrange racks in the upper and lower thirds of the oven, and heat the oven to 375°F.
Now put some sugar (about 1/2 cup or so) in a small plastic bag. If you don’t have a bag, just pour the sugar into a pie plate.
Using the palms of your hands, form tablespoon-size clumps of dough into balls.
Then shake the balls in the bag, or roll them in the pie plate until all are coated with sugar.
Then arrange the balls about 2 inches apart on 2 parchment-lined baking sheets. The balls will flatten themselves as they bake.
Bake, rotating the sheets halfway through, until the cookies puff and their tops develop attractive cracks — 8-10 minutes.
Let the biscuits cool on their baking sheets for about 5 minutes, then transfer to wire racks for further cooling.
I won’t tell you how many cookies I ate while watching back-to-back episodes of “Stranger Things.” (Anyone else hooked on this series?) But I can tell you that the remainder were polished off with my morning ration of Cafe au Creme.
Do give these molasses marvels a whirl. Honestly, they’re so quick and easy to make that you can make them on the spur of the moment! (If you’re looking for another great autumn-y dessert? Check out my Apple Fold Over Pie.)
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Here’s the printable:
Easy Molasses Cookies
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 3/4 teaspoon ground cardamom
- 1/2 teaspoon kosher salt
- 1 large egg
- 1 stick (1/2 cup) butter, melted and slightly cooled
- 1/3 cup granulated sugar, plus extra for coating
- 1/3 cup molasses
- 1/4 cup dark brown sugar
- In a medium bowl, whisk together the flour, baking soda, spices, and salt. In a separate medium-size bowl, whisk together the egg, butter, sugar, molasses and dark brown sugar. Add the wet ingredients to the dry, and stir with a stout spoon just to combine. Chill the dough in the fridge for 20 minutes.
- While the dough is chilling, arrange racks in the upper and lower third of the oven, and heat the oven to 375°F. Also, line 2 baking sheets with parchment paper.
- Pour some granulated sugar (about 1/3 cup) into a small bag or pie plate. Tear off tablespoon-size clumps of dough, and roll them, between the palms of your hands, to form balls. Drop a few balls at a time into the bag of sugar, and shake the bag to the coat the balls. If your sugar is in a pie plate, simply roll the balls in the sugar to coat them. Space the balls
about 2 inches apart on the prepared baking sheets.
- Bake, rotating the sheets halfway through, until the cookies puff and their tops develop cracks -- 8 to 10 minutes. Cool on the sheets for 5 minutes, then transfer to wire racks for further cooling. Enjoy with coffee, tea, or fine champagne.