Acomb Molasses Cookies
Soft, spiced molasses cookies with a ginger and cinnamon kick, perfect for holiday gatherings or cozy afternoons, offering warm flavors and a chewy texture that delights all ages.
Ingredients
Instructions
- Mix all ingredients together well.
- Roll dough into one-inch balls.
- Roll balls in a small amount of granulated sugar lightly to coat.
- Place on an ungreased baking sheet approximately 2 inches apart.
- Bake at 375°F for 8 to 10 minutes.
- These are soft cookies, reminding one of a gingersnap.
Tips & Substitutions
For a richer flavor, consider using blackstrap molasses instead of light molasses. If you prefer a little spice, feel free to add a pinch of nutmeg. Make sure to mix the dough thoroughly to ensure even distribution of spices. If you don't have granulated sugar, brown sugar can be a great substitute for added moisture and flavor.
Serving Suggestions
These molasses cookies are delightful on their own or served with a glass of milk or a cup of tea. They also pair beautifully with Aunt Sam'S Memory Cookie for a nostalgic dessert platter. Consider adding a scoop of vanilla ice cream on top for an indulgent treat during gatherings.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer, then transfer to a sealed bag for up to three months. To reheat, simply microwave for a few seconds or warm them in the oven at a low temperature until soft.
Nutrition & Diet Analysis (per serving)
Each serving of Acomb Molasses Cookies contains roughly 135 calories, with 2g protein, 23g carbohydrates, and 4g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may alter the texture slightly. To maintain softness, consider using a blend of whole wheat and all-purpose flour, about 50/50.
What can I do if my dough is too sticky?
If the dough is too sticky to roll into balls, try chilling it in the refrigerator for 30 minutes. This will help firm it up and make it easier to handle. You can also add a little more flour, a tablespoon at a time, until the desired consistency is reached.
How do I know when the cookies are done baking?
The cookies are done when they have spread slightly and the edges are set but the centers look soft and slightly underbaked. They will continue to firm up as they cool on the baking sheet.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).