How to Make Molasses Cookies
Learn how to make Molasses Cookies with this easy recipe!
You can print the recipe here:
Ingredients
¾ cup unsalted butter softened to room temperature (170g)
1/2 cup granulated sugar (100g)
1/2 cup dark brown sugar packed, can substitute light brown sugar (100g)
1 large egg
1/4 cup unsulphured molasses it should say unsulphered on the label, I used Grandma's brand) (60ml)
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour (280g)
1 teaspoon cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
¾ teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 cup granulated sugar for rolling
Instructions
00:00 Introduction
00:09 Combine butter and sugars in the bowl of a stand mixer (or you may use a large bowl and an electric hand mixer).
00:36 Add egg, stir until combined.
00:42 Add molasses and vanilla extract, stir well until ingredients are combined.
01:02 In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.
01:37 Gradually add the dry ingredients into the wet ingredients until completely combined.
02:00 Cover dough with clear wrap and chill in the refrigerator for at least 3 hours.
02:08 Once dough has chilled, preheat oven to 375F (190C) and line a cookie sheet with parchment paper.
Roll dough into heaping Tablespoon-sized balls and roll in sugar to coat completely.
02:41 Place at least 2 apart on prepared cookie sheet and bake on 375F (190C) for 10-11 minutes.
The cookies should look baked but have slightly under-done centers. Let them cool completely on the baking sheet to finish cooking -- this will make them very soft.
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The Best Molasses Drop Cookies - So Good! Made With Cinnamon, Ginger and Molasses
Hello Everyone. Today I would like to share my Mom's Favorite Molasses cookie recipe. These are so easy to make and so flavorful with the taste of Molasses, Cinnamon and Ginger. Makes about 3 dozen cookies.
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How to Make the Best Ever Ginger Molasses Cookies (Better Than Starbucks!)
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BEST EVER GINGER MOLASSES COOKIES (BETTER THAN STARBUCKS!)
Ingredients
* 1 1/4 cup unsalted butter at room temperature
* 2 cups white sugar
* 2 eggs
* 1/2 cup molasses
* 4 cups all purpose flour
* 1/2 tsp salt
* 4 tsp baking soda
* 2 tsp ground cinnamon
* 1 tsp grated fresh ginger or powdered ginger
* 1/2 tsp ground cloves
* 1/3 cup white sugar for rolling
Instructions
* Add the butter to the bowl of your stand mixer fitted with the paddle attachment. Cream the butter on medium high speed until it is soft and creamy and the colour begins to turn pale (use a hand mixer if you wish).
* Add the sugar and beat on medium high speed for 2 minutes, scraping down the sides of the bowl a few times.
* Beat in the eggs on medium high speed one at a time, scraping down the bowl after each addition.
* Beat in the molasses and scrape down the bowl to ensure everything is evenly combined.
* In a separate bowl, combine the flour, baking soda, grated ginger, cinnamon, cloves and salt. Whisk these ingredients together to they're combined and dump the mixture into the bowl of the stand mixer with the butter mixture.
* Combine the butter mixture and the dry ingredients on low speed just until no streaks of flour remain. You'll have to scrape down the sides of the bowl a few times to make sure everything is incorporated.
* Cover the dough with plastic wrap and chill in the fridge for one hour.
* After one hour has passed, preheat your oven to 350 degrees Fahrenheit.
* Remove the dough from the fridge and shape it into about 36 balls with your hands, rolling each ball of dough in the white sugar and placing it on a baking sheet prepared with some parchment paper. Remember to space the cookies out appropriately...this recipe makes about 3 dozen cookies so you'll likely need to bake 3 or more sheets of cookies.
* Bake each sheet of cookies for 10-11 minutes at 350 degrees Fahrenheit.
* When you remove the baking sheet from the oven, let the cookies cool on the baking sheet until they've cooled almost completely. This will help them achieve that soft and chewy texture as they continue to bake on the inside even after they've been removed from the oven.
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Crisp, Chewy Molasses Cookies Moldow (from the Joy of Cooking)
This is now officially my favorite spiced molasses cookie. It's from the 2006 edition of the Joy of Cooking from one of the publishers. I highly recommend The Joy - it's the best all-purpose cookbook I've ever encountered and I refer to it again and again all the time - but if you don't have the book, here's the recipe with a couple modifications I've made:
Makes 3 dozen cookies
In a large bowl, combine:
1 1/2 sticks softened butter
1 cup sugar
Beat until smooth, then add:
1/2 tsp salt
1 tsp baking soda
2 tsp cinnamon
*2 tsp ginger (originally 1 tsp)
1 tsp ground cloves
1/4 cup molasses
*2 egg yolks (originally 1 whole egg. I prefer using yolks only as it makes the cookies flatter, chewier, and richer. If you like fluffier, cakier cookies, use the whole egg)
Beat until smooth, then add:
2 cups all purpose flour
Stir until the flour is just combined and no lumps/bits of flour remain. Don't overmix! Cover and chill the dough for 2 hours.
Preheat oven to 350F.
Line a baking sheet with parchment or a silpat. Scoop the dough and roll into 1 inch balls, then coat in white sugar. Place the cookie dough balls on the sheet, spaced 2 inches apart (you should be able to fit 12-15 cookies on your sheet, depending on its size.) These cookies need to be baked one sheet at a time.
Bake for 8 minutes total, turning the pan halfway through and checking for doneness at around 7 minutes. When you pull the cookies out, they should still be soft in the middle and seemingly raw, but the edges will be firm and starting to brown a little. Some cookies might have faint cracks on the top.
Let the cookies sit on the pan on a wire rack for a couple minutes to harden, then transfer onto a wire rack to cool completely before storing in an airtight container.
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Old Fashioned Soft & Chewy Molasses Cookies Recipe - 1935
Old Fashioned Soft & Chewy Molasses Cookies Recipe - Today's Old Cookbook Show recipe comes from a depression era cookbook published in 1935. This molasses spice cookie recipe produces a soft chewy ginger spice cookie with a deep molasses flavour.
Ingredients:
½ cup shortening
½ cup sugar
1 egg
¾ cup molasses
¼ cup milk
2 ¾ cup flour
2 tsp baking powder
½ tsp soda
¾ tsp cinnamon
¼ tsp ginger
½ tsp salt
Method:
Cream shortening and sugar together.
Add beaten egg, molasses and milk and mix well.
Sift dry ingredients together and add to the first mixture.
Mix well.
Drop by teaspoons on a greased baking sheet and flatten with the back of a spoon.
Bake in a moderate oven (350ºF) about 12 minutes.
For parties decorate with a sugar frosting.
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Recipe Soft Molasses Cookies II
Recipe - Soft Molasses Cookies II
INGREDIENTS:
-3 cups sifted all-purpose flour
●2 teaspoons baking soda
●1 teaspoon salt
●1 teaspoon ground ginger
●1 teaspoon ground cinnamon
●1 cup butter
●1 cup white sugar
●1 egg
●1/3 cup molasses
●3/4 cup sour cream