Pa'S Molasses Cookies
Chewy, spiced molasses cookies with a hint of cinnamon and ginger, perfect for holiday gatherings or cozy afternoons with a warm cup of tea.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Mix oil, sugar, egg, and molasses well in a large bowl.
- Sift together the dry ingredients: flour, baking soda, salt, cinnamon, and ginger.
- Add the dry ingredients to the molasses mixture and mix until combined.
- Roll the dough into 1-inch balls.
- Roll each ball in 1/4 cup sugar to coat.
- Place the coated dough balls 2 inches apart on a greased cookie sheet.
- Bake at 350°F (175°C) for 8 to 10 minutes until edges are set.
Tips & Substitutions
For a richer flavor, consider using dark molasses instead of light. If you're out of molasses, you can substitute with honey or maple syrup, though the taste will vary slightly. Ensure your dough is not overly sticky; if it is, add a little more flour. Chill the dough for 30 minutes for easier rolling. This recipe is a delightful addition to holiday baking alongside Parkerhouse Gooey Coffee Cake.
Serving Suggestions
Serve these molasses cookies warm with a glass of milk or a cup of tea for a comforting treat. They pair beautifully with Peach Buttermilk Soup for a unique dessert experience. You can also serve them alongside a scoop of vanilla ice cream for an indulgent dessert. Consider dusting with powdered sugar for an elegant touch at gatherings.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a single layer on a baking sheet before transferring them to a freezer bag. To reheat, place them in a preheated oven at 300°F (150°C) for about 5 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Pa'S Molasses Cookies contains roughly 105 calories, with 1g protein, 9g carbohydrates, and 7g 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 make these cookies vegan?
Yes, to make these cookies vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use a neutral oil such as coconut or vegetable oil. Ensure all other ingredients are plant-based, especially the sugar as some may be processed with bone char.
What can I use instead of baking soda?
If you don’t have baking soda, you can use baking powder as a substitute. However, use three times the amount of baking powder (6 teaspoons for this recipe) since it is less potent. Keep in mind that the cookies may not rise as much and will have a slightly different texture.
How can I prevent my cookies from spreading too much?
To prevent spreading, ensure the dough is well-chilled before baking. Additionally, use parchment paper to line the cookie sheet, and avoid greasing it too much. Baking on a cool cookie sheet also helps maintain the shape. If the dough is too soft, you can add a little more flour to firm it up.
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).