Molasses Cookies are hands down my all time favorite Christmas Cookie!
And while we’re on a sugar kick here at What’s Gaby Cooking, I wanted to share my favorite recipe of all times.
This one comes from Omi, my grandma. She makes these like it’s her job, so does my mom, and now I make them all the time too. There’s something really therapeutic about rolling balls of cookie dough in sugar. It brightens my day.
This molasses cookie recipe is simple. There’s no ifs, ands or buts about it. Nothing too crazy – but the result is a perfectly moist (yes, I realize it’s the worst word in the history of our language) cookie with a little snappy sugar coating. When I was in pastry school we adjusted molasses cookie recipes and experimented with all sorts of different things in the cookies, additional spices, the whole nine yards… and nothing was as good as this one!
So whip up a double batch of these and store them in the freezer for the next few weeks while you’re prepping for the holidays! Grab a few when you’re sweet tooth strikes and warm them up a bit in the microwave just so you can pretend you’re eating a cooking fresh outta the oven. They are pure perfection – I promise!
- ¾ cup butter, melted
- 1 cup sugar, plus extra for rolling
- 1 egg
- 1/3 cup molasses
- 2 1/4 cups flour
- 1/2 tsp ground cloves
- ½ tsp powdered ginger
- 1 tsp ground cinnamon
- 2 tsp baking soda
- In a large stand mixer combine the butter, sugar, egg and molasses. Mix for a minute or two until well combined.
- Combine the flour, cloves, ginger cinnamon and baking soda and sift together.
- Slowly add the flour mixture to the molasses mixture and mix until evenly combined. Cover and refrigerate for at least 1 hour.
- Preheat the oven to 350 degrees F.
- Once chilled, scoop 2 tablespoons of dough at a time and roll into balls. Roll them around in a small cup of sugar and set onto a parchment lined baking sheet.
- Bake for 10-12 minutes.
- Remove from the oven and transfer the cookies onto a cooling rack to cool.