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Rustic Molasses Cookie Recipe

Rustic Molasses Cookie Recipe



Rustic Molasses Cookie Recipe

Rustic Molasses Cookie Recipe

I’m actually not much of a baker, and don’t have a sweet tooth, which is why you see far more savory recipes on the site. But when I do crave dessert, I prefer something like these molasses cookies. The rich spicy flavor and chewy texture keep me going back for more. Give me a plate of these with a glass of milk, and I’m a happy girl!

Despite being rolled in sugar before baking, they’re not overly sweet. This recipe calls for a healthy amount of ginger, cinnamon, and ground cloves, which give them a spiciness that’s just delicious. They’re a lot like gingersnaps, but more chewy with some extra spices!

Be sure to not over-bake these or they won’t be chewy. Oven temperatures can vary greatly, so I advise you to test one cookie first. Let the cookie cool, taste it, and adjust the cooking time accordingly. You want to take them out when you see cracks around the edges. The center will look a little undercooked, but they firm up when cooled.

Here’s a tip: When storing these, add a piece of bread to keep them moist! Enjoy!

Rustic Molasses Cookies Recipe

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Rustic Molasses Cookie Printable Recipe

Rustic Molasses Cookie Recipe
 
Print
Author: www.savingeveryday.net
Ingredients
  • ¾ cup butter, room temperature
  • ½ cup white sugar
  • ½ cup dark brown sugar
  • 1 egg
  • ¼ cup molasses
  • ½ teaspoon vanilla
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • 1 teaspoon ground ginger
  • ½ cup white sugar
Instructions
  1. In a medium bowl, mix together the butter, 1 cup sugar, and egg until smooth.
  2. Stir in the molasses and vanilla and wisk together.
  3. In a separate bowl, combine the flour, baking soda, salt, cinnamon, cloves and ginger.
  4. Mix the dry and wet ingredients until just combined.
  5. Cover and chill dough for 1 hour.
  6. Preheat oven to 375 degrees F (190 degrees C).
  7. Roll dough into walnut sized balls
  8. Roll each ball in the remaining ½ cup white sugar.
  9. Place cookies 2 inches apart onto ungreased baking sheets
  10. Bake for 8 to 10 minutes in the preheated oven. ** see note
  11. Cool on wire racks.
  12. Makes up to 5 dozen.
  13. ** DO NOT over-bake these or they won't be chewy. Oven temperatures can vary greatly, so I advise you to test one cookie first. Let the cookie cool, taste it, and adjust the cooking time accordingly. You want to take them out when you see cracks around the edges. The center will look a little undercooked, but they firm up when cooled
  14. Here's a tip: When storing these, add a piece of bread to keep them moist
3.2.1303

 

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By Andrea West | October 17, 2014 Desserts, Recipes

Comments

  1. kungphoo says

    April 24, 2014 at 7:57 AM

    Looks like an easy recipe to follow.. I like these kinds of cookies!

  2. Sara-Jayne says

    April 24, 2014 at 7:58 AM

    Those look and sound amazing! I’m going to try some this weekend!

  3. Mindy Grant says

    April 24, 2014 at 9:36 AM

    Molasses cookies are one of my favorites. They remind me of my Gram. This recipe looks amazing!

  4. Tiffany Stephens says

    April 24, 2014 at 12:29 PM

    I totally have to add this to my recipe book! What’s homemaking without baking? 🙂

  5. Jenna @ A Savory Feast says

    April 24, 2014 at 1:08 PM

    These sound really good! I love molasses but hardly ever think to make anything with it.

A mom, wife, foodie, and lover of pasta, coffee, animals, and all things Disney! I’ve been happily married for 20 years and am a proud momma to two grown kids!

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