The Best Molasses Cookies Recipe
These molasses cookies are a classic recipe that you need to keep in your recipe book! They are sweet and full of the classic deep molasses flavor. They are a great option to mix up and keep in the freezer to make a quick sweet treat whenever you need it!
When to Serve Molasses Cookies
Molasses cookies are great to serve at any gathering or family party. In most cases, they are well loved by many people. These cookies are great to include in your list of holiday baking around Thanksgiving and Christmas!
If you are often hosting guests, I recommend keeping some raw cookie dough in the freezer. Being able to pull out some prepared cookie dough and quickly baking some fresh cookies will always be a hit!
Freezing Molasses Cookie Dough
Freezing raw cookie dough is a great way to always have a sweet treat ready to go for hosting or whenever you want! This molasses cookie recipe is no exception.
If you want to freeze this cookie dough for later use, there are a few ways you can store them. The first would be to scoop the unformed dough into a plastic bag or other airtight container and place in the freezer. If you use a plastic bag, I suggest you flatten and remove all the air from the bag. This will make the dough easy to store and prevent any potential freezer burn.
The second option for freezing is to roll the dough into balls and place them on a rimmed baking sheet in a single layer. After all the dough is rolled into one inch balls, you can place the baking sheet into the freezer to flash freeze the dough. Flash freezing will allow you to use a plastic bag or other container to store your raw cookie balls while allowing them not to form into one large clump. Freezing individual cookie servings also makes it easier to pull out only what you need and keep the rest nice and frozen!
Looking for more kitchen inspiration? you might also enjoy this Homemade Chocolate Sauce or this Homemade Strawberry Ice Cream with Raw Milk!
Substitutions
Although baking tends to be more of a science than an art, there are a few substitutions that you can make in this recipe and you should achieve a similar result.
The first substitution is for butter. Although butter aids in making a great flavor, you may also use coconut oil, lard or tallow. These options should perform similarly to the butter.
The second substitution is for cane sugar. You can use a number of different sweetener options. This could include honey, maple syrup, maple sugar, sucanat, coconut sugar, or date sugar.
The last substitution is for vanilla extract. The only other option I would suggest is to use vanilla bean paste. Vanilla bean paste (like this homemade one!) will ensure the vanilla flavor is still present. If you don’t have vanilla extract or vanilla bean paste, you could use almond extract. However, using almond extract will drastically change the flavor of your final product.
Ingredients and Tools for Molasses Cookies
4 cups sifted all-purpose flour
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon baking soda
1/4 teaspoon salt – I like to use Redmond Real Salt for the minerals!
1/2 cup (1 stick) butter – softened, NOT melted
1 cup sugar
3 eggs
1 cup light molasses
1/4 cup cider vinegar
Small mixing bowl
A small whisk
Measuring cups and spoons
A stand mixer with a paddle attachment (or a medium mixing bowl and a hand mixer)
A large baking sheet
A spoon (for scooping your cookie dough and dropping onto the cookie sheet)
Instructions
1. Sift together flour, cinnamon, ginger, baking soda, and salt; set aside.
2. In a large bowl of a stand mixer, at medium speed, beat together butter, sugar, and eggs until smooth and fluffy.
3. At low speed, beat in molasses and vinegar. The mixture may look curdled, that’s okay. Gradually add flour mixture. Continue beating until smooth.
4. Cover and refrigerate for at least 1 hour.
5. Meanwhile, preheat the oven to 375F. Lightly oil cookie sheets with your oil of choice.
6. Drop dough by tablespoonfuls, 3 inches apart, onto prepared cookie sheets. Bake for 10 to 12 minutes, or until set.
7. Remove the cookies to a wire rack to cool (or to be eaten right away).
MAKES ABOUT 3½ DOZEN
Homemade Molasses Cookies FAQ:
When Should I Serve Molasses Cookies?
Molasses cookies are great to serve at any gathering or family party. In most cases, they are well loved by many people. These cookies are great to include in your list of holiday baking around Thanksgiving and Christmas!
If you often host guests, I recommend keeping some raw cookie dough in the freezer. Being able to pull out some prepared cookie dough and quickly baking some fresh cookies will always be a hit with guests!
Can I Freeze Molasses Cookie Dough?
Freezing raw cookie dough is a great way to always have a sweet treat ready to go for hosting or whenever you want! This molasses cookie recipe is no exception.
If you want to freeze this cookie dough for later use, there are a few ways you can store them. The first would be to scoop the unformed dough into a plastic bag or other airtight container and place in the freezer. If you use a plastic bag, I suggest you flatten and remove all the air from the bag. This will make the dough easy to store and prevent any potential freezer burn.
The second option for freezing is to roll the dough into balls and place them on a rimmed baking sheet in a single layer. After all the dough is rolled into one inch balls, you can place the baking sheet into the freezer to flash freeze the dough. Flash freezing will allow you to use a plastic bag or other container to store your raw cookie balls while allowing them not to form into one large clump.
What Can I Use Instead of Butter?
Although butter aids in making a great flavor, you may also use coconut oil, lard or tallow. These options should perform similarly to the butter.
What Can I Use Instead of Cane Sugar?
You can use a number of different sweetener options. This could include honey, maple syrup, maple sugar, sucanat, coconut sugar, or date sugar.
What Can I Use Instead of Vanilla Extract?
The only other option I would suggest is to use vanilla bean paste. Vanilla bean paste (like this homemade one!) will ensure the vanilla flavor is still present. If you don’t have vanilla extract or vanilla bean paste, you should use almond extract. However, using almond extract will drastically change the flavor of your final product.
Did you try this? Share your creations in the comments or by tagging @MissysHomestead on Instagram.
Molasses Cookies
Equipment
- Small mixing bowl
- A small whisk
- Measuring cups and spoons
- A stand mixer with a paddle attachment (or a medium mixing bowl and a hand mixer) cookie sheet)
- A large baking sheet
- A spoon (for scooping your cookie dough and dropping onto the cookie sheet)
Ingredients
- 4 cups Sifted all-purpose flour
- 2 tsp cinnamon
- 1 tsp ginger
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (1 stick) butter – softened, NOT melted
- 1 cup sugar
- 3 eggs
- 1 cup light molasses
- 1/4 cup cider vinegar
Instructions
- Sift together flour, cinnamon, ginger, baking soda, and salt; set aside.
- In a large bowl of a stand mixer, at medium speed, beat together butter, sugar, and eggs until smooth and fluffy.
- At low speed, beat in molasses and vinegar. The mixture may look curdled, that’s okay. Gradually add flour mixture. Continue beating until smooth.
- Cover and refrigerate for at least 1 hour.
- Meanwhile, preheat the oven to 375F. Lightly oil cookie sheets with your oil of choice.
- Drop dough by tablespoonfuls, 3 inches apart, onto prepared cookie sheets. Bake for 10 to 12 minutes, or until set.
- Remove the cookies to a wire rack to cool (or to be eaten right away).
