Soft Molasses Cookies

A sweet and warmly spiced holiday cookie.

By The Editors

The King Arthur Flour Cookie Companion

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These chewy, molasses-sweetened standards come courtesy of The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook. Serve them with a big ol' glass of milk.

King Arthur Flour

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1 cup (8 ounces) unsalted butter
1 cup (7 ounces) sugar, plus more for coating the dough
1/2 cup (6 ounces) molasses
2 1/4 teaspoons baking soda
1 teaspoon salt
1 1/4 teaspoons cinnamon
1 1/4 teaspoons ground cloves
3/4 teaspoon ground ginger
2 large eggs
3 1/2 cups (14 3/4 ounces) unbleached all-purpose flour

1. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the molasses while mixing at slow speed, then the baking soda, salt, and spices. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to make sure everything is incorporated. Stir in the flour. Cover the bowl and refrigerate the dough for 1 hour.

2. Preheat the oven to 350 degrees F. Lightly grease (or line with parchment) two baking sheets.

3. Shape or scoop the dough into 1 1/2-inch balls; a tablespoon cookie scoop works well here. Roll them in granulated sugar and put them on the prepared baking sheets, leaving about 2 inches between them.

4. Bake the cookies for 10 minutes. The centers will look soft and puffy, which is okay. As long as the bottoms are set enough to lift partway off the cookie sheet without bending or breaking, they’re ready to come out of the oven. Cool the cookies on the pan for 10 minutes before transferring them to a rack to cool completely.

Makes 44 cookies

From The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook © 2004 by King Arthur Flour. Reprinted with permission of The Countryman Press.


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