During the 19th century, molasses—a by-product of the sugar industry—was used as a standard sweetener, purchased in bulk and eaten daily by many. It was used in a variety of dishes, but today perhaps the most common recipes calling for molasses are for cookies. Often compared to ginger cookies, soft and chewy molasses cookies are a culinary relative of gingerbread. Gingerbread and gingersnap cookies are baked longer to become crisper on the outside, and molasses cookies contain less ginger. Modern recipes including molasses may be fewer but the ones still used evoke a sense of nostalgia for many.
Recipe Servings: 24
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 cup packed brown sugar
- 1 cup butter, softened
- ¼ cup molasses
- 1 large egg
- 1 tsp vanilla extract
- 2½ cups all-purpose flour
- 2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp salt
- ¼ cup sugar
Directions
- Preheat the oven to 325°F.
- Mix together the brown sugar, butter, molasses, egg, and vanilla in large bowl using an electric mixer until well combined.
- Combine the flour, baking soda, cinnamon, ginger, and salt in a separate bowl.
- Add the dry ingredients to the butter mixture and mix together.
- Pour the sugar into a small, shallow bowl.
- Shape the dough into 1½-inch balls and roll the balls in the sugar.
- Place the balls 2 inches apart on a greased baking sheet.
- Bake the cookies for 13–15 minutes or just until set.
- Remove the cookies from the oven and immediately transfer them to a rack to cool.
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