I am a new convert to the wonders of blackstrap molasses: a sweetener that is actually good for you with a bittersweet flavor. Molasses is a byproduct of refining sugar cane into table sugar, and contains significant amounts of a variety of minerals. So naturally: molasses, meet cookies.
These Chewy Spiced Molasses Cookies are perfectly sweetened by brown sugar (white sugar with molasses) and additional molasses, and peppered with delicious warming spices: cinnamon, nutmeg, ginger, and cloves. Check out that crackly top!
I used a cookie recipe from Martha Stewart for my basic proportions. I substituted half whole wheat, added warming spices, and reduced the sugar and used brown sugar instead of white to make a lightly sweetened and robust spiced up version.
- ½ cup all purpose flour
- ½ cup whole wheat flour
- ¾ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- Optional pinch of cloves
- ¼ teaspoon salt
- 6 tablespoons butter, softened
- ½ cup brown sugar
- 2 tablespoons blackstrap molasses
- 1 large egg
- 2-3 tablespoons white sugar (for rolling)
- Preheat the oven to 350 degrees. Prepare 2 baking sheets with a silicone baking mat or parchment paper.
- In a bowl, mix together flours, baking soda, spices, and salt.
- In a separate bowl, cream together softened butter and brown sugar. Add in the egg and molasses and mix until combined.
- Add the dry mixture to the wet mixture in two batches, mixing to incorporate fully.
- Roll the dough into tablespoon-sized balls with your hands, and then roll them in white sugar before placing on the baking sheet. Set them a few inches apart as they will flatten as they bake.
- Bake the cookies for 11 minutes, rotating the pans halfway through to ensure even crackling on the tops. Let them cool on the baking sheets for a minute or two once removing from the oven and then transfer to a cooling rack.
Store cookies in an airtight container for 3-5 days.
If you’re baking up cookies for a cookie swap sometime soon, might I recommend these? Not only are they delicious (perfectly crisp on the crust and soft and chewy on the inside), but they stay nice and soft for a few days thanks to the molasses.