Hello, dear cookie lovers! Welcome to RecipeArt, your go-to destination for delicious homemade treats! Today, I am going to share with you a timeless classic that has been a part of my family’s culinary legacy: Grandma’s Molasses Cookie Recipe. These cookies are more than just a delightful treat; they are a nostalgic journey back to the heartwarming moments spent in my grandma’s cozy kitchen, filling the air with the aroma of sweet spices and love.
These cookies have been beloved by generations of our family, and I can’t wait for you to experience the same joy and nostalgia they bring to our kitchen.
But before we dive into the recipe, let me take a moment to paint the perfect picture for you. Imagine the kitchen filled with laughter and love as my dear grandma guides me through the steps of creating these delightful masterpieces. Flour dusting the countertops, the comforting hum of the mixer, and the aroma of molasses filling the air—all the ingredients for a perfect baking adventure
And now, without further ado, let’s get baking and start creating our own precious memories with Grandma’s Molasses Cookies!
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Preparation Time:
20 minutes
Baking Time:
10-12 minutes
Recipe Yield:
Approximately 24 cookies
Nutritional Information:
| Nutrient | Amount per Serving |
| Calories | 120 |
| Total Fat | 6g |
| – Saturated Fat | 4g |
| Cholesterol | 20mg |
| Sodium | 90mg |
| Total Carbohydrate | 15g |
| – Sugars | 8g |
| Protein | 1g |
Ingredients for Grandma’s Molasses Cookie Recipe:
| Ingredients | Quantity |
| Softened unsalted butter | 1 cup |
| Granulated sugar | 1 cup |
| Egg | 1 |
| Molasses (I prefer using dark molasses for a richer flavor) | 1/4 cup molasses |
| All-purpose flour | 2 cups |
| Baking soda | 1 teaspoon |
| Ground cinnamon | 1/2 teaspoon |
| Ground ginger | 1/2 teaspoon |
| Ground cloves | 1/4 teaspoon |
| Salt | 1/4 teaspoon |
| Granulated sugar (for rolling the cookie dough) | As required |
Step-by-Step Instructions:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This will ensure that the cookies don’t stick to the pan and make for easy cleanup.
- In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. I usually use an electric mixer for this step, but you can also do it by hand if you prefer a good arm workout!
- Add the egg and molasses to the butter-sugar mixture. Continue mixing until all the ingredients are well combined. The molasses will give the cookies a lovely depth of flavor and a beautiful, rich color.
- In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt. This is our dry ingredient mixture, which we’ll gradually add to the wet mixture.
- Now, add the dry ingredient mixture to the wet ingredients in batches. Mix everything together until you have smooth and cohesive cookie dough. Try not to over-mix at this stage; we want the cookies to be tender and soft.
- Once the cookie dough is ready, it’s time to shape the cookies. Take a tablespoonful of dough and roll it into a ball between the palms of your hands. Rolling the dough in granulated sugar adds a delightful crunch to the cookies and a hint of sweetness.
- Place the sugared cookie dough balls on the prepared baking sheet, leaving enough space between them as they’ll spread a bit while baking.
- Bake the cookies in the preheated oven for 10 to 12 minutes. Keep a close eye on them; we don’t want them to over-bake. The cookies should have a slightly cracked appearance and be slightly firm to the touch when they are done.
- Once baked to perfection, remove the cookies from the oven and let them cool on the baking sheet for a couple of minutes. Then, transfer them to a wire rack to cool completely. The cooling process allows the cookies to firm up and develop their characteristic chewiness.
- Now, the hardest part – resisting the temptation to eat them all at once! But believe me, these cookies taste even better when shared with loved ones.
Pro Tips:
- Room Temperature Butter: Make sure to use softened butter at room temperature for smoother cookie dough. Let the butter sit at room temperature for about 30 minutes before starting the recipe. Soft butter will cream easily with sugar and result in a lighter texture.
- Measure Molasses Accurately: When measuring molasses, lightly coat the measuring cup with cooking spray or vegetable oil. This will help the molasses slide out easily, giving you a precise measurement and preventing any sticky mess.
- Don’t Over-mix: When combining the wet and dry ingredients, mix just until everything comes together. Over-mixing can lead to tough cookies instead of the desired soft and chewy texture.
- Chill the Dough: For even better results, chill the cookie dough in the refrigerator for at least 30 minutes before baking. Chilled dough spreads less during baking, resulting in thicker and chewier cookies.
- Sugar Coating: Rolling the cookie dough in granulated sugar before baking not only adds a lovely sparkle but also enhances the flavor and texture. Don’t skip this step!
- Use Parchment Paper: Line your baking sheet with parchment paper to prevent the cookies from sticking and to ensure easy cleanup.
- Watch the Baking Time: Keep a close eye on the cookies while baking. They can go from perfectly chewy to over-baked and crispy quickly. Remove them from the oven as soon as the edges are set and the centers still look slightly soft.
- Cool on a Wire Rack: Let the cookies cool on a wire rack after baking. This allows air to circulate around them and prevents them from becoming too moist or soggy.
- Store Properly: To keep the cookies fresh, store them in an airtight container at room temperature. You can even add a slice of bread to the container to help retain their moisture.
- Experiment with Additions: While Grandma’s Molasses Cookies are delightful as they are, don’t hesitate to get creative. Add chopped nuts, raisins, or even a sprinkle of sea salt on top before baking to create exciting variations.
So, there you have it, Grandma’s Molasses Cookie Recipe – a timeless delight that will surely become a favorite in your home, just as it has in mine. The warm spices, the rich molasses flavor, and the soft, chewy texture make these cookies perfect for every occasion – from cozy family gatherings to holiday celebrations.
If you’re feeling adventurous, you can even add some chopped nuts or raisins to the dough for an extra twist of flavor and texture. These cookies are incredibly versatile, and you can tailor them to your liking!
I hope you enjoy baking and savoring these cookies as much as I do. They truly are a labor of love and a connection to the past that I hold dear to my heart. Happy baking!
Remember to share your baking adventures and any modifications you made to the recipe in the comments below. I’d love to hear how Grandma’s Molasses Cookies turned out for you and your loved ones!
Until next time, happy baking and keep spreading the joy of homemade treats!
Printable Recipe:
Grandma’s Molasses Cookie Recipe
Ingredients
- Softened unsalted butter 1 cup
- Granulated sugar 1 cup
- Egg 1
- Molasses I prefer using dark molasses for a richer flavor 1/4 cup molasses
- All-purpose flour 2 cups
- Baking soda 1 teaspoon
- Ground cinnamon 1/2 teaspoon
- Ground ginger 1/2 teaspoon
- Ground cloves 1/4 teaspoon
- Salt 1/4 teaspoon
- Granulated sugar for rolling the cookie dough As required
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This will ensure that the cookies don’t stick to the pan and make for easy cleanup.
- In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. I usually use an electric mixer for this step, but you can also do it by hand if you prefer a good arm workout!
- Add the egg and molasses to the butter-sugar mixture. Continue mixing until all the ingredients are well combined. The molasses will give the cookies a lovely depth of flavor and a beautiful, rich color.
- In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt. This is our dry ingredient mixture, which we’ll gradually add to the wet mixture.
- Now, add the dry ingredient mixture to the wet ingredients in batches. Mix everything together until you have smooth and cohesive cookie dough. Try not to over-mix at this stage; we want the cookies to be tender and soft.
- Once the cookie dough is ready, it’s time to shape the cookies. Take a tablespoonful of dough and roll it into a ball between the palms of your hands. Rolling the dough in granulated sugar adds a delightful crunch to the cookies and a hint of sweetness.
- Place the sugared cookie dough balls on the prepared baking sheet, leaving enough space between them as they’ll spread a bit while baking.
- Bake the cookies in the preheated oven for 10 to 12 minutes. Keep a close eye on them; we don’t want them to over-bake. The cookies should have a slightly cracked appearance and be slightly firm to the touch when they are done.
- Once baked to perfection, remove the cookies from the oven and let them cool on the baking sheet for a couple of minutes. Then, transfer them to a wire rack to cool completely. The cooling process allows the cookies to firm up and develop their characteristic chewiness.
- Now, the hardest part – resisting the temptation to eat them all at once! But believe me, these cookies taste even better when shared with loved ones.
Notes
2. Measure Molasses Accurately: When measuring molasses, lightly coat the measuring cup with cooking spray or vegetable oil. This will help the molasses slide out easily, giving you a precise measurement and preventing any sticky mess.
3. Don’t Over-mix: When combining the wet and dry ingredients, mix just until everything comes together. Over-mixing can lead to tough cookies instead of the desired soft and chewy texture.
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Frequently Asked Questions (FAQs):
Can I use blackstrap molasses instead of regular molasses?
While you can use blackstrap molasses, it’s important to note that it has a much stronger and bitter flavor compared to regular molasses. If you prefer a milder taste, stick to regular molasses for this recipe.
Can I substitute the butter with margarine or oil?
While butter provides the best flavor and texture for these cookies, you can try using margarine. However, avoid using oil as it may alter the cookie’s texture and taste significantly.
How long can I store these cookies, and how do I keep them fresh?
If stored properly in an airtight container, Grandma’s Molasses Cookies can stay fresh for up to 5-7 days at room temperature. You can also freeze them for up to three months. To retain their softness, add a slice of bread to the container when storing.
Can I freeze the cookie dough and bake later?
Absolutely! If you want to prepare the dough ahead of time, you can freeze it in a tightly sealed container or wrapped in plastic wrap. When ready to bake, let the dough thaw in the refrigerator before shaping and baking the cookies.
Can I add nuts or raisins to the recipe?
Yes, you can customize these cookies by adding chopped nuts, raisins, or even chocolate chips to the dough. Just make sure not to overdo the additions, as they might affect the cookie’s structure.
My cookies turned out flat and spread too much. What went wrong?
If your cookies spread too much, it could be due to using melted or very soft butter, not chilling the dough, or placing the cookies too close together on the baking sheet. Ensure your butter is at room temperature and follow the chilling and spacing recommendations.
Can I double the recipe to make more cookies?
Yes, you can double the ingredients to make a larger batch. However, keep in mind that you may need to adjust the baking time slightly, so it’s best to check the cookies a couple of minutes earlier to avoid over-baking.
