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These chewy molasses cookies are the definition of cozy treats, full of rich molasses notes and warm, spicy flavors. They're soft on the inside and smell like pure nostalgia.
I first tried these cookies over ten years ago when I visited my grandma in Quebec. That winter day, warming up with these fragrant, spiced cookies turned into a family favorite tradition.
Tasty Ingredients
- Unbleached all-purpose flour: gives more character and a true bakery texture
- Baking soda and baking powder: help puff them up differently for the best cookie
- Ground cinnamon: makes these cookies extra cozy with its classic spice
- Ground ginger: brings a gentle zing that really works with molasses
- Ground cloves: just a pinch makes the flavor miles deeper
- Softened unsalted butter: lets you control salt levels and keeps them tender
- Brown sugar: sweetens things up with a hint of caramel
- Molasses: the true star here, it makes the cookies dark and unforgettable
- Egg: holds everything together and helps the cookies stay soft inside
- Milk: just a splash gives the dough the right feel
Step-by-Step Directions
- Bake Time:
- Bake one tray at a time for around 18 minutes. They're done when the edges are set but the middles are still a bit soft. Cool completely on a rack so the texture settles before you grab one.
- Shaping Up:
- Scoop out even balls of dough using a 60 ml ice cream scoop. Space out 7 cookies on each tray, about 6.5 cm apart since they spread as they bake.
- Final Mix:
- With your mixer on low or using a wooden spoon, slowly add the dry mix into your wet ingredients, taking turns with splashes of milk. Start and finish with the dry stuff. Stop mixing once it's all just combined so your dough doesn't get tough.
- Creamy Base:
- In another bowl, beat the softened butter with brown sugar and molasses until fluffy—give it 3 minutes on medium if you're using an electric mixer. Toss in the egg and beat again until everything's smooth and blended.
- Mixing Dry Stuff:
- Grab a big bowl and give the flour, baking powder, baking soda, all the spices and salt a good whisk together. This way the spices and leaveners go everywhere evenly.
- Prep Oven and Trays:
- Turn your oven to 180°C and move the rack to the middle. Set up two baking sheets with parchment so nothing sticks and cleanup stays easy.
Out of everything in these cookies, molasses is what really grabs me. That bold, rich flavor turns a regular cookie into something you can't forget. My kiddo always helps and loves licking the spoon glossy with sweet dark syrup.
Keeping Them Fresh
These molasses cookies keep super well. Pop them in a box with a tight lid at room temp alongside a slice of bread and they'll stay soft for a week. Want to store them longer? Wrap each one in wax paper, chuck them in a freezer bag and freeze for up to three months. Let them thaw out for about an hour on the counter before munching.
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Twists and Swaps
The classic version rocks, but you can totally make it your own. Swap out a quarter of the flour for whole wheat if you want more fiber and a deep nutty taste. No molasses on hand? Try dark maple syrup—the flavor changes but it still works. For a dairy-free batch, go with plant margarine and almond milk. Toss in 80g dark chocolate chunks or 60g chopped candied ginger for an extra treat.
The Story Behind the Bite
Molasses cookies have strong roots in Quebec and Canadian kitchens. Back in the 1800s, molasses was an easy-to-get, filling sweetener, especially through tough winters when sugar was pricey or hard to find. Folks used it for cookies you could make in big batches to feed everyone through cold days. Now, these cookies are a sweet taste of food traditions passed down over generations.
Frequently Asked Questions
- → Can I swap molasses for another ingredient?
Sure, you can use maple syrup or honey instead, but the flavor and texture will change a bit.
- → How should I store the cookies?
Keep them in an airtight container at room temperature, and they’ll stay soft for up to 5 days.
- → Can I add toppings to the cookies?
Absolutely! Feel free to add chocolate chips, nuts, or dried fruits to make them your own.
- → Is it okay to freeze these cookies?
Yes, they freeze perfectly. Wrap them individually or in batches in a sealed bag and freeze for up to 3 months.
- → What’s the purpose of the spices in this recipe?
The spices like cinnamon, ginger, and cloves add warm, aromatic flavors that balance the molasses’ richness.