Recipe: Chewy Molasses Cookies

Sorry for my recent blogging lapse — MA essays tend to take precedence at the end of term. To make up for it, here’s a recipe for tasty, spiced molasses cookies that are sure to brighten your winter evenings.

help yourself

help yourself — it’s the holidays!

These chewy, warmly spiced molasses cookies scream “holidays.” That’s why I made them — along with these cocoa brownies — for a casual mulled wine evening in mid-December. Adapted from Joy the Baker — I pretty much followed her directions except didn’t roll the cookies in sugar; I think it’s excessive — the cookies turned out soft and chewy with crispy edges. The flavor was great — F loved them — but I found them a bit too cakey. I’d imagined a denser, moister cookie. Maybe I should use more molasses next time? Less flour? Let me know if you have any suggestions.

In any case, chewy molasses cookies are a must for any wintertime holiday gathering, as their ginger and cinnamon spice profile equally complements hot chocolate, mulled wine, or any other warm holiday drink.

Chewy Molasses Cookies (adapted from Joy the Baker; makes 16-20 medium cookies)


  • 2.25 cups plain flour
  • 2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 3/4 cup (1.5 sticks) unsalted butter, room temperature
  • 1 cup packed brown sugar
  • 1 large egg
  • 1/4 cup molasses


  • Preheat the oven to 350F (175C) and line a baking sheet with parchment paper.
  • Whisk together the first three ingredients in a medium bowl and set aside.
  • In another medium bowl, beat the spices, butter, and brown sugar with an electric mixer until smooth, 1-2 minutes.
  • Add the egg and molasses to the butter mixture and beat for another minute or so, until the mixture is smooth and lighter colored.
  • Add the flour mixture to the wet mix little by little, beating on low speed until just incorporated.
  • Roll large tablespoonfuls of dough between your palms to make neat little balls of dough. Place them a couple of inches apart on the baking sheet, and bake for 12-14 minutes or until the cookie tops are cracked. Let cool slightly before transferring the baked cookies to wire racks.



3 thoughts on “Recipe: Chewy Molasses Cookies

  1. Pingback: Recipe: Zucchini & Millet Salad with Lemon-Coriander Dressing | Wherever I am, you are there also

  2. Pingback: Recipe: Cranberry-Orange Buns | Wherever I am, you are there also

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