A Delicious Molasses Cookie Recipe
Right before the holidays, Olivia had a homework assignment where she had to choose three cookie recipes and do the math to figure out how much flour, sugar etc she’d need to make all of them. Then she had to go to the store and do the math to figure out how much everything would cost. In the end, she was supposed to make all three to bring into class for a cookie exchange party.
One of the recipes she chose was a molasses cookie and it ended up being super delicious. She turned in the recipes with her homework, but since we had a lot more molasses left over we decided to look up another recipe to make some more for her grandparents.
We used this recipe and the results were amazing. They are so soft and the flavors are different than your typical cookie, plus it’s a bonus that they look pretty. I love the cardamom in this one (it wasn’t in her original recipe for school). It feels like a perfect winter cookie. I’ll definitely be making them again.
Ingredients
2 cups all-purpose flour
2 teaspoons baking soda
1½ teaspoon ground cinnamon
1 teaspoon ground ginger
¾ teaspoon ground cardamom
½ teaspoon kosher salt
1 large egg
½ cup (1 stick) unsalted butter, melted
⅓ cup granulated sugar
⅓ cup mild-flavored (light) or robust-flavored (dark) molasses
¼ cup (packed) dark brown sugar
Coarse sanding or raw sugar (for rolling)
Instructions
Heat oven to 375 degrees.
Whisk flour, baking soda, cinnamon, ginger, cardamom, and salt in a small bowl.
Whisk egg, butter, granulated sugar, molasses, and brown sugar in a medium bowl.
Mix in dry ingredients just to combine.
Place sanding sugar in a shallow bowl.
Scoop out dough by the tablespoonful and roll into balls (if dough is sticky, chill 20 minutes).
Roll in sugar and place on 2 parchment-lined baking sheets, spacing 2” apart.
Bake cookies until they are puffed, cracked, and just set around edges, 8–10 minutes.
Transfer to wire racks and let cool.