Molasses Cookie
Warm, spicy molasses cookies with a chewy texture and aromatic ginger and cinnamon flavors. Perfect for holiday gatherings or cozy afternoons, these classic treats appeal to those who enjoy rich, spicy baked goods with a hint of sweetness and depth from the molasses.
Ingredients
Instructions
- Combine sugar, oil, and egg; beat well.
- Add molasses and beat until combined.
- In a separate bowl, mix flour, soda, salt, ginger, and cinnamon.
- Stir the dry ingredients into the sugar mixture until well blended.
- Shape the dough into 1-inch balls.
- Place the dough balls 1 inch apart on a cookie sheet.
- Bake at 350°F (175°C) for 8 to 10 minutes until cookies are golden.
Tips & Substitutions
For a richer flavor, consider using dark molasses instead of light. You can substitute half the oil with unsweetened applesauce for a healthier option. If you prefer a spicier kick, increase the ginger or add a pinch of nutmeg. Ensure your baking soda is fresh for optimal rise. If you love cookies, try pairing them with a scoop of vanilla ice cream for a delightful treat reminiscent of Ice Cream Fudge Dessert.
Serving Suggestions
Serve these molasses cookies warm with a glass of milk or a hot cup of tea for a cozy snack. They also pair wonderfully with cream cheese frosting for a dessert twist. For a fun twist, try stacking them with ice cream for an indulgent treat. If you enjoy cookie variations, browse more American recipes for delightful ideas.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. To keep them soft, you can add a slice of bread to the container, which helps maintain moisture. If you want to enjoy them warm again, pop them in the microwave for 10-15 seconds or reheat in the oven at 350°F (175°C) for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Molasses Cookie contains roughly 179 calories, with 1g protein, 22g carbohydrates, and 11g 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 the texture may be denser. Start with a 50/50 blend of whole wheat and all-purpose to see how you like it, and adjust from there.
How can I make these cookies gluten-free?
To make gluten-free molasses cookies, substitute the all-purpose flour with a 1:1 gluten-free baking blend. Ensure the blend contains xanthan gum for the best texture. Always check that other ingredients, like baking soda, are gluten-free.
What can I replace molasses with if I don’t have any?
If you don’t have molasses, you can substitute it with honey or maple syrup, though the flavor will be different. For a closer flavor match, combine brown sugar with a bit of water to mimic the consistency and taste of molasses.
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).