Molasses Creams
Molasses Creams are soft, spiced cookies with rich molasses flavor, perfect for holiday treats or cozy gatherings, appealing to those who enjoy warm, aromatic baked goods.
Ingredients
Instructions
- Cream butter and sugar together.
- Add eggs and molasses; mix well.
- Blend in dry ingredients: flour, soda, cinnamon, ginger, and cloves.
- Roll dough into walnut-sized balls.
- Bake on ungreased cookie sheets for 10 to 12 minutes at 350°F.
Tips & Substitutions
For a richer flavor, consider using dark molasses instead of light. If you don't have all the spices, you can substitute with a pre-mixed pumpkin pie spice blend for a similar taste. Ensure your butter is softened for easier creaming with sugar. If you're looking for a gluten-free option, try using a 1:1 gluten-free flour blend, though it may alter the texture slightly.
Serving Suggestions
These cookies are delightful on their own but can be enhanced with a glass of cold milk or a cup of hot tea. Serve them as part of a holiday cookie platter alongside treats like Easy-Roll Sugar Cookies or Marbleized Brownies for a festive spread. They also pair well with a scoop of vanilla ice cream for an indulgent dessert.
Storage & Reheating
Store leftover Molasses Creams in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer, then transfer to a freezer bag, where they can last for up to three months. To enjoy them again, simply thaw at room temperature or warm in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Molasses Creams contains roughly 1018 calories, with 20g protein, 207g carbohydrates, and 15g fat. It is an excellent source of iron (53% of the Daily Value), dietary fiber (49% of the Daily Value), and protein (40% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2143mg per serving (93% 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 replace the butter with margarine?
Yes, margarine can be used as a substitute for butter in this recipe. Just ensure it's a good quality margarine that can be creamed well with sugar. This will yield a similar texture, but the flavor may differ slightly.
What can I do if the dough is too sticky?
If your dough feels too sticky to handle, chill it in the refrigerator for about 30 minutes. This will firm up the dough and make it easier to roll into balls. If it's still too sticky after chilling, you can lightly dust your hands and the work surface with flour.
How can I make these cookies more chewy?
To achieve a chewier texture, try reducing the amount of flour slightly or adding an extra egg yolk. You can also bake them for a shorter time, ensuring they remain soft in the center. This method is great for those who prefer a softer cookie.
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).