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Molasses Cookies

Posted by booksncooks on November 30, 2010

My dad’s birthday is coming up, and he’s not usually big on presents. If his kids call him, he’s usually happy. However, Dad is like a big kid and loves getting surprises in the mail (especially if I send it to his office). These cookies were Dad’s birthday surprise – something he doesn’t get very often, slightly crunchy on the outside but still nice and soft. Dad got three little bags of these molasses – some for eating and some for freezing. Sooo… HAPPY BIRTHDAY DAD!!

According to a comment on GroupRecipes, these cookies can be made in the food processor instead of a stand mixer, and can also be frozen and prepared as slice-and-bake cookies (roll into a log, 2 1/2 inches thick, wrap in plastic wrap and then foil, and freeze for up to 6 months). I didn’t try it, but if you do, please let us know how it works out!

Molasses Cookies

Adapted from GroupRecipe’s Starbucks Chewy Molasses Cookies

Makes 18 large cookies


  • 2 1/4 c. flour
  • 2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 tsp. ground cinnamon
  • 1 ts. ground ginger
  • 3/4 c. unsalted butter, softened
  • 1 c. (light or dark) brown sugar
  • 1 extra-large egg
  • 1/4 regular unsulphured molasses
  • granulated sugar

Preheat oven to 375 and line two baking sheets with parchment paper. Pour a little granulated sugar (maybe 1/4 c.) in a small bowl or salad plate.  Set aside

In a stand mixer fitted with the paddle attachment, cream butter and brown sugar on high-speed until light and fluffy, about 1 minute. Lower speed to medium and add egg and molasses. Scrape down sides of the bowl and beat at high-speed until mixture no longer looks curdled, about 1 minute.

Sift flour, baking soda, salt, cinnamon, and ginger into wet mixture. Beat on low-speed until well combined, scraping sides of bowl as needed.

Use a 1/4 c. ice cream scoop or measuring up to portion out dough.

Hint: Spray ice cream scoop or measuring cup with vegetable

spray if the dough is sticking to the scoop/cup.

Roll the dough into a ball, and then roll each ball in the plate of sugar. Place on baking sheet, 4-5 inches apart, as the cookies spread quite a bit. Flatten each ball slightly.

Bake for 10-12 minutes, until the cookies are firm to the touch. If baking more than one baking sheet at a time, rotate the baking sheets mid-way through.

Remove from oven. Allow to cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.

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