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Molasses cookies like these bring guaranteed cozy vibes and that perfect sweet-and-spiced balance. They're soft, chewy, and the smell alone will have you feeling nostalgic.
More than a decade back, I learned how to make these at my grandma's place in Quebec. A snowy day and those warm spicy smells made this cookie an instant family hit for us.
Delicious Ingredients
- Milk: Brings some moisture so everything comes together nice and smooth
- Egg: Holds it all together and gives that chewy bite
- Molasses: The highlight for sure—it’s what gives these their deep color and signature taste
- Brown Sugar: Kicks up the sweetness and adds a cozy caramel note to back up the molasses
- Unsalted Softened Butter: Lets you control the salt and keeps every bite tender
- Ground Cloves: A tiny pinch, but huge for that rich, dreamy spice
- Ground Ginger: Cranks up the warmth with just a tiny tingle
- Ground Cinnamon: Brings the spice and makes them taste straight-up classic
- Baking Soda & Baking Powder: These work together to make sure the cookies puff up just right
- Unbleached All-Purpose Flour: You get a fuller flavor and the perfect bite with this stuff
Step-By-Step Directions
- Perfect Bake:
- Bake one tray at a time for about 18 minutes. The edges should look set but the center still feels a little soft. Let them cool completely on a rack—resist sneaking one right away, they need time to set up!
- Ball and Place:
- Take a 60 ml ice cream scoop to roll even dough balls. Put 7 on each sheet and make sure you're leaving 6.5 cm room since they'll spread as they bake.
- Mix Together:
- Use low speed (or a wooden spoon if you're feeling old school) and add the dry mix into your wet bowl a bit at a time. Alternate adding some of the milk too. Start and finish with the dry stuff—don't overmix or the dough gets tough.
- Creamy Base:
- Grab a second bowl. Beat up your soft butter, brown sugar, and molasses with a hand mixer till it's fluffy and light (about 3 minutes on medium). Crack in that egg and mix until it looks totally blended.
- Mix The Dry Stuff:
- In your big bowl, stir up flour, both leaveners, the spices, and a pinch of salt. Give it a good whisk to spread the spices around everywhere.
- Heat The Oven:
- Fire the oven up to 180°C. Line two baking sheets with parchment paper so nothing sticks and cleanup’s a breeze. Stick your racks in the middle of the oven.
Molasses is honestly the most fascinating part here. The way it deepens the flavor and takes a basic cookie up a notch is magic. My kid always jumps in to help and her favorite part is licking the leftover syrup right off the spoon.
Storage & Freshness
Molasses cookies actually stick around pretty well. Stash them in an airtight container on your counter with a slice of bread—they’ll stay soft up to seven days. If you want them to last even longer, wrap each one in wax paper, toss them into a freezer bag, and freeze for up to three months. Just let them sit out for an hour to thaw before digging in.
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Twists & Swaps
The classic version is awesome, but try switching things up. Swap a quarter of the flour with whole wheat for nuttier cookies with more fiber. No molasses? If you're in a pinch, dark maple syrup does the trick (just tastes different). Skip the dairy by using a plant margarine and almond milk instead. For a treat, toss in 80g dark chocolate chips or 60g chopped candied ginger for an extra fancy batch.
A Bite of History
These molasses cookies go way back in Canadian and Quebec kitchens. Molasses really caught on in the 1800s because it was cheap, easy to get, and perfect for cold winters. Sugar was rare and expensive, so families mostly used molasses to sweeten their baking. Big batches meant everyone had something hearty to eat all winter. Making these now connects us straight to that tradition.
Frequently Asked Questions
- → Can I swap molasses with something else?
Yes, you can use maple syrup or honey instead, but it’ll slightly change the flavor and texture.
- → How do I store these cookies?
Keep them in an airtight container at room temperature to stay soft for up to 5 days.
- → Can I add toppings to the cookies?
Definitely! Try adding chocolate chips, nuts, or dried fruits to make them your own.
- → Are these cookies freezable?
Yes, they freeze well! Wrap them individually or in groups in a sealed bag, and they’ll keep for up to 3 months.
- → What role do the spices play?
Spices like cinnamon, ginger, and cloves add warm, aromatic flavors that balance the richness of the molasses.