These Old Fashioned Molasses Cookies have a crisp edge and a soft, fragrant center. I like to serve them for Afternoon Tea during autumn leaf-peeping season, but they are equally delicious any time of the year with a mug of coffee, a glass of milk, or a flute of Prosecco or Champagne. The cookies are a cinch to make. Watch me make a blissful batch for you, then scroll down to get the printable recipe:
As mentioned, I ate 3 of these cookies before I ended the above video. Not mentioned: I ate 15 additional cookies while editing the video. (Oink.)
Think you’ll give these Old Fashioned Molasses Cookies a whirl? You can let me know by leaving a comment below. And if you do make the cookies, please post your review below! Your thoughts are very important to me.
Nutrition News Flash: Yesterday, because several readers asked for it, I uploaded a recipe nutrition calculator. Big surprise — the above Old Fashioned Molasses Cookies ain’t exactly low-cal. On the other hand, they are exceedingly high in taste!
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And here’s the printable recipe:
Old Fashioned Molasses Cookies
The dry ingredients:
- 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
The Wet Ingredients
- 1 large egg
- 1/2 cup (1 stick; 113g) butter, melted and slightly cooled
- 1/3 cup granulated sugar
- 1/3 cup molasses
- 1/4 cup dark brown sugar
For dusting the cookies
- 1/2 cup sugar, poured into a small plastic bag
- In a medium bowl, whisk together the dry ingredients. In a separate medium bowl, whisk together the wet ingredients. Whisk thoroughly and vigorously to remove any lumps. Add the wet ingredients to the dry, and stir just to combine (the dough will be very stiff). Chill the dough for 20 minutes.
- Meanwhile, adjust oven racks to the upper and lower third positions. Preheat the oven to 375°F. Also, line 2 baking sheets with parchment paper.
- 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, shaking the bag to coat the balls. Continue to form and coat the remaining dough, spacing the balls about 2 inches apart on the prepared baking sheets.
- Bake, rotating the sheets halfway through, until the cookies puff, their edges crisp, and their tops develop attractive cracks -- 10-12 minutes. Cool on the sheets for 5 minutes, then transfer to wire racks for further cooling. Enjoy with coffee or tea!