Molasses Cream Cookies
Molasses Cream Cookies are rich, spiced treats with deep molasses flavor, perfect for holiday gatherings or cozy afternoons, appealing to those who love warm, aromatic baked goods.
Ingredients
Instructions
- Cream sugar, oil, and molasses until well combined.
- Add egg and buttermilk; mix well.
- Sift together dry ingredients including flour, salt, ginger, and cinnamon, then add to the wet mixture.
- Add vinegar and soda mixture to the batter and mix thoroughly.
- Drop spoonfuls of dough onto an ungreased cookie sheet.
- Press out each cookie with a fork or finger dipped in flour.
- Bake at 350°F (175°C) for 10 minutes.
Tips & Substitutions
For a twist, consider substituting half of the molasses with honey or maple syrup for a different flavor profile. If you want a spicier kick, add a pinch of cinnamon to the dry ingredients. Ensure your butter is softened to make the creaming process easier. Chilling the dough for 30 minutes before baking will help the cookies maintain their shape.
Serving Suggestions
These molasses cream cookies are delightful on their own, but they also pair beautifully with a warm cup of tea or coffee. For a festive touch, serve them alongside Coconut Fruit Dip during holiday gatherings. Consider presenting them on a platter with other cookies like Gumdrop Coconut Cookies for a delightful dessert spread.
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 freezer-safe bag for up to three months. To reheat, place cookies in a preheated oven at 350°F (175°C) for a few minutes until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Molasses Cream Cookies contains roughly 542 calories, with 9g protein, 74g carbohydrates, and 24g fat. It is a good source of calcium (19% of the Daily Value), protein (18% of the Daily Value), and iron (15% of the Daily Value). Note that it is relatively high in sodium, at 853mg per serving (37% of the Daily Value).
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 plain flour?
Yes, you can substitute whole wheat flour for plain flour, but it may result in a denser cookie. Start with a 50/50 mix of whole wheat and all-purpose flour to see how you like the texture before going full wheat.
What can I use instead of buttermilk?
If you don't have buttermilk, you can make a substitute by adding one tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for 5-10 minutes. This will mimic the acidity and thickness of buttermilk in the recipe.
How can I make these cookies more chewy?
To achieve a chewier cookie, try adding an extra egg yolk to the batter or reducing the baking time slightly. You can also experiment with brown sugar instead of some of the granulated sugar for added moisture.
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).