There’s no need to wait for fall to make these amazing Molasses Cookies! Who says these flavors are only for one season anyway? You’ll love these easy cookies for a simple snack anytime.
Molasses Cookies
{This post was part of Indiana’s Family of Farmers Table Talk Series. I received a gift in exchange for my participation. All thoughts and opinions are my own. Referral links are used in this post.}
While there is nothing magical about baking these Molasses Cookies in the fall, it has become a sort of tradition for us. I don’t use regular molasses in these cookies – I use sorghum syrup. And we just happen to know some people who make sorghum syrup. And that always happens in the fall! So, every time we get a fresh batch of sorghum syrup – you guessed it – I bake these cookies!
If you have sorghum syrup, I strongly recommend using that. If you don’t, these cookies are just as delicious when you bake them with regular molasses.
You’ll want to use your electric mixer for these cookies. It’s just no fun to try to cream butter and sugar together by hand! Once the cookie dough is done, roll the dough into walnut-sized balls. Then coat the balls with sugar.
Can I Eat the Raw Cookie Dough?
What do you think? Is it safe to eat raw cookie dough? (Spoiler alert – the FDA doesn’t recommend it. Find out why.)
(Psst… there are some really awesome cookie recipes at the end of that post about raw cookie dough!)
I like to use a cookie scoop like this one to make the cookie dough into balls. It helps me get evenly sized cookies. Otherwise, I end up making the cookies bigger and bigger as I keep going. Not that there’s anything wrong with that…
If the dough is too sticky to roll, refrigerate it for 30 minutes. Then roll away!
We love these cookies! This recipe makes about 3 dozen cookies. I often make a double batch, because so many of our friends and family love them, too. It’s a good thing I only think to make them in the fall!
Come to think of it… a double batch is just perfect… because then you can freeze the cookie dough for later, or just bake all the cookies now and freeze those for a cookie emergency!
Enjoy!
3 Ways to Take the Fear Out of This Recipe
- How to Freeze Cookies
- What’s in My Freezer? – free printable!
- Kitchen Hack – How to Clean Up a Broken Egg – with video!
3 More Recipes to Try
- Cake Mix Pumpkin Caramel Cookies
- White Chocolate Lemon Cake Mix Cookies
- Individual Chocolate-Peanut Butter Bars
Printable Recipe Card for Molasses Cookies
Molasses Cookies
Ingredients
- 1-1/2 cups sugar divided
- 1/2 cup brown sugar
- 1 cup butter
- 2 eggs beaten
- 1 cup molasses or sorghum syrup
- 4 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 4 teaspoons baking soda
- 1 teaspoon ginger
Instructions
- In an electric mixer, cream 1 cup sugar, 1/2 cup brown sugar, and butter. Add eggs and molasses and mix until incorporated.
- In a large bowl, mix flour, spices, and baking soda. Slowly add this to the sugar mixture and mix until all the dry ingredients are incorporated.
- Roll cookie dough into walnut-sized balls.
- Put 1/2 cup sugar in a shallow tray and roll the cookie dough balls in the sugar to evenly coat them.
- Bake on ungreased cookie sheets for 8 minutes at 375 degrees F.
- Cool on wire racks and store in an air-tight container.
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