Molasses was a primary sweetener in the Americas before the 20th century, being used as a colonial staple in the period beginning in the 1600s due to its abundance. Molasses was also heavily traded as a Triangular Trade Commodity between the Caribbean, New England, and Africa for the production of rum. Molasses has been popular in the Southern US for sweetening cornbread, pies, gingerbread, and molasses cookies.

Today, I am sharing a molasses cookie recipe sure to be a hit for the upcoming holiday meals!

Giant Molasses Cookies

Dry Ingredients

  • 4-1/2 cups all-purpose flour
  • 4 teaspoons ground ginger
  • 2 teaspoons baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt

Wet Ingredients

  • 1-1/2 cups salted butter, softened
  • 2 cups sugar
  • 2 large eggs, room temperature
  • ½ cup molasses

Finishing Element

  • ¾ cup coarse sugar (Turbinado works well)

Directions

  1. Preheat oven to 350°F
  2. Combine the following dry ingredients: flour, ginger, baking soda, cinnamon, cloves and salt. Set aside.
  3. Using a mixer, cream butter and sugar until light and fluffy, 5-7 minutes.
  4. Beat in eggs and molasses.
  5. Add the dry ingredients to the wet ingredients in 3 batches, mixing until just combined. Don’t overmix at this point.
  6. Place cookie dough in the refrigerator for 30 minutes.
  7. Shape into 2-in. balls and roll in coarse sugar. Place 2-1/2 in. apart on an ungreased baking dish.
  8. Bake until tops are cracked, 13-15 minutes. Remove to wire racks to cool.

Note: To freeze dough for later use, shape it into balls and freeze on a cookie sheet. Place in a Ziploc bag. Add an additional 2-3 minutes to the baking time if frozen.

Search ingredients at FOOD CITY.

Dishing It Out is a place for Aneisa Rolen to share favorite recipes that require minimal preparation, limited culinary knowledge, yet provide maximum flavor, designed for the hesitant cook who loves good food but isn’t particularly a culinary enthusiast. The recipes provided will accompany the videos, making cooking accessible even to the most reluctant chefs.

Comments may be sent to dishingitoutktt@gmail.com and follow Aneisa on Instagram for more recipe ideas @ aneisarolen

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