This old fashioned cookie recipe has a raw sugar crust, a crackly top and a chewy center. Grandma’s Molasses Cookies are a holiday favorite!
Traditional holiday baking is a fun family activity. It gives us a chance to go back and make the same recipes we made with our own Mothers and Grandmothers. A special way to celebrate and remember a special time of year.
Grandma’s Molasses Cookies are a childhood holiday favorite. Rolled in raw sugar before baking, they have a crackly, sugar crusted top. They are moist and chewy in the middle and perfectly spiced!
What You’ll Need to Make Grandma’s Molasses Cookies
- Flour – We prefer to use all purpose flour for best results.
- Pantry Staples – Baking soda, salt, ground ginger, cinnamon, allspice, cloves, black pepper.
- Butter – 1 1/2 sticks, softened. We use salted butter but unsalted may also be used.
- White Sugar – Regular white granulated sugar.
- Brown Sugar – We use light brown sugar. You can also use dark brown sugar for a deeper, richer flavor.
- Large Egg – We use eggs at room temperature for fluffier cookies.
- Molasses – Unsulphured, original molasses, available in the baking aisle.
- Raw sugar – Also known as Turbinado. for rolling the cookies in prior to baking.
How to Make Grandma’s Molasses Cookies
Grandma’s Molasses Cookies are a holiday favorite. These old fashioned cookies have a sugared crust, a perfectly spiced moist and chewy middle, and a delicious crackly top. A special cookie for a special time of year!
In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, cloves, and black pepper.
In a large bowl on medium speed, cream together the butter and sugars until light and fluffy, 3-4 minutes. Scrape the sides of the bowl once or twice.
Beat in the egg and molasses.
Reduce the speed and slowly add in the flour mixture.
Mix until all flour has been incorporated and the dough is leaving the sides of the bowl.
Refrigerate the dough for 1 hour our until easy to handle.
Preheat the oven to 350 degrees F.
Using a medium cookie scoop to portion, roll the dough into 1 1/2 inch balls and roll in the raw sugar.
Place on a lightly greased baking sheet or a baking sheet lined with a silicone baking mat.
Bake for 9-11 minutes on the middle rack until the cookies are puffy and slightly browned on the bottom
Remove from the oven and allow to cool on the baking sheets.
Serve immediately. Store in an airtight container or in a zip top bag. Enjoy!
Other Fun Holiday Treats You May Like
Cookie Dough Truffles – Chocolate covered, delicious, edible cookie dough. Perfect for sharing!
Brown Sugar Candy – this is a childhood favorite made only during the holidays. Chocolate covered or not, it’s a special treat!
Hot Chocolate Cookies – Mini marshmallow bits and hot cocoa mix blended right into the cookie dough!
Maple Syrup Snickerdoodles – Soft and chewy centers with crispy edges and the perfect hint of maple.
Christmas Pretzel M&M Hugs – Just three ingredients and five minutes in the oven!
Grandma’s Molasses Cookies
Equipment
- Stand mixer or hand mixer
Ingredients
- 2 1/2 cups flour
- 2 tsp baking soda
- 1/4 tsp salt
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp ground allspice
- 1/4 tsp ground cloves
- 1/8 tsp ground black pepper
- 3/4 cup butter 1 1/2 sticks, softened
- 1/4 cup white sugar
- 1/2 cup brown sugar
- 1 large egg
- 1/3 cup molasses
- 1/2 cup raw sugar for rolling
Instructions
- In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, cloves, and black pepper.
- In a large bowl on medium speed, cream together the butter and sugars until light and fluffy, 3-4 minutes. Scrape the sides of the bowl once or twice.
- Beat in the egg and molasses.
- Reduce the speed and slowly add in the flour mixture. Mix until all flour has been incorporated and the dough is leaving the sides of the bowl.
- Refrigerate the dough for 1 hour our until easy to handle.
- Preheat the oven to 350 degrees F.
- Using a medium cookie scoop to portion, roll the dough into 1 1/2 inch balls and roll in the raw sugar. Place on a lightly greased baking sheet or a baking sheet lined with a silicone baking mat.
- Bake for 9-11 minutes on the middle rack until the cookies are puffy and slightly browned on the bottom.
- Remove from the oven and allow to cool on the baking sheets. Serve immediately. Store in an airtight container or in a zip top bag. Enjoy!
Nutrition *
* The information shown is an estimate provided by an online nutrition calculator.
Leave a Reply