Chewy Molasses Cookies

I. Love. Christmas. And since we’re only a few days away from Christmas it’s only fitting I post a recipe that makes your house smell like Christmas right? I mean as I type this my Christmas candle is lit and I’m watching The Holiday so it truly is meant to be.

If you’ve never tried molasses cookies they’re similar to gingerbread in that they’re a spiced cookie that I typically associate with Christmas. However molasses cookies are typically a bit more moist and less crunchy than gingerbread! Gingerbread cookies are also easier to shape hence gingerbread men, gingerbread houses, etc. I first stumbled across molasses cookies sometime in high school. For family get togethers (remember those lol?) I always volunteered to make desserts. Very on brand for me, I know. BUT I usually wind up making two different desserts because my dad can’t have chocolate and I feel bad if I only make a dessert with chocolate because he’s left out. I had already found a dessert to make that of course contained chocolate so I began to scour the internet for a Christmas cookie I could make without chocolate. Low and behold I found molasses cookies!

This recipe was born from pure laziness. The original recipeI used in high school that called for orange juice and a couple other wonky ingredients. We are not a household of orange juice drinkers and it felt wasteful buying a whole carton of OJ just for a recipe. The author claimed it made a huge difference with the flavor but honestly it really didn’t. Shhh don’t tell them that though! Personally I also am not a fan of using nutmeg in recipes. So I decided to create my own recipe sans OJ and sans nutmeg. I doubled the ginger and added lots more cinnamon. Plus some white chocolate drizzle on top because why not! It also makes the cookies so dang pretty to look at!

Chewy Molasses Cookies with White Chocolate Drizzle

Chewy molasses cookies with a decadent white chocolate drizzle guaranteed to make your home smell like the holidays
5 from 1 vote
Prep Time 15 mins
Cook Time 11 mins
Chill Time 2 hrs
Total Time 2 hrs 26 mins
Course Dessert

Equipment

  • Stand Mixer
  • Hand Mixer

Ingredients
  

  • 2.5 cups all purpuse flour (spoon & leveled)
  • 1.5 tsp baking soda
  • 1 tsp ginger
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 1 cup butter (room temperature)
  • 3/4 cup brown sugar
  • 1/4 cup molasses
  • 1 egg (room temperature)
  • 2 tsp vanilla
  • 1 cup white chocolate chips
  • 1-2 tbsp refined coconut oil

Instructions
 

  • In a small bowl combine dry ingredients and whisk them together. Set aside.
  • Using a handheld or stand mixer beat the butter and brown sugar together on medium speed until light and fluffy (about 2 minutes). Scrape down sides of bowl as needed.
  • Add in the eggs, molasses, and vanilla. Beat on medium speed for 2 minutes until fullly combined. Mixture will look slightly curdled.
  • With mixer running on low, slowly add the dry ingredients. Once all the flour mixture has been added bump up the speed to medium and beat for 30 seconds to one minute to completely combine. Cover and refrigerate at least 2 hours.
  • When ready to bake, pre heat the oven to 350º. Line baking sheets with parchment paper and place 1-2 tablespoon balls of dough onto sheets. I typically do 6 cookies per baking sheet. Bake 10-12 minutes. Cookies will be beginning to brown on edges but look more on the raw side in the center. Bang the pan a couple times on the stove top. Let cool at least 5 minutes before trasnferring to a cooling rack.
  • When the cookies are cool make the white chocolate drizzle by adding 1 cup of white chocolate chips with 1 tbsp of coconut oil to a double broiler. Melt on medium-low heat stirring constantly. Once completely melted drizzle over cookies.


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