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. Without further ado, I’d like you to meet my new favorite cookies: Chewy Spiced Molasses 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.
Looking for more holiday baking inspiration?
Happy baking!
Marisa
Jessi says
I’m not swapping cookies any time soon but I don’t think I need an excuse for these! 🙂
Marisa says
No, you do not! Totally worth it with some tea or a latte.
dixya | food, pleasure, and health says
i love molasses flavored stuff! these cookies look great even after whole wheat swap 🙂
Marisa says
Yes – I was so happy to see them crackle up even with some of the healthier substitutions.
Alanna says
Molasses is one of my all-time favorite cookie!! These looks so delicious, I may be drooling a bit here. I love using molasses, even in my oats!
Dana | fresh simple five says
These sound delicious! I love the combination of the spices. Always make me feel “warm” when the weather is chilly.
Carly says
I’ve been looking for a great molasses cookie for the holidays! I’m super excited to try these!! Thanks for the recipe.
Thanks,
http://www.playingforeats.com | Carly
Marisa says
You’ll have to let me know if you make them, Carly!
Lisa @ Healthy Nibbles & Bits says
Molasses cookies are hands down, one of my favorites. These look delicious!
Marisa says
Same! I forget about them until this time of year!
Cassie says
Molasses is so hot right now. I’ve been seeing it in everything!! I have to pick a jar up ASAP.
Marisa says
I need to figure out what to put it in besides cookies since cookies need to stop hanging out in my kitchen 24/7… 🙂
Sherri R says
These chewy molasses cookies are sooo good, sweet, but not too sweet. You get a clear flavor from the molasses, but not overwhelming the other flavors. I added a bit of extra cinnamon & ginger because those are favorites of mine. I doubled the recipe & got 24 cookies. I’m planning to share with our family. I hope I still will. 😂🤣