Molasses Cookies

I’m responding to a request for chewy molasses cookies. These are not thin ginger-snaps, but have the texture of soft sugar cookies, with a crackly top crust. A hit at my house, they never last more than a few days – though they will supposedly keep well. Makes about 2 dozen.

  • 2/3 c oil
  • 1 c sugar
  • 1/4 c dark molasses
  • 2 c all-purpose flour
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • scant 1/4 tsp ground cloves

Heat oven to 350˚. Mix dry ingredients thoroughly, and set aside.

In a mixing bowl, combine oil and sugar, and mix well. Add molasses and egg, and mix again. Add the dry ingredients, and mix well. If the dough is too sticky, add a bit more flour.

The dough may be refrigerated, uncooked, wrapped well, for up to 1 week.

Roll into 1-inch balls, and then roll in granulated sugar. Place on baking parchment and bake at 350˚ 12-14 minutes. The tops will crackle, this is normal. Don’t over bake!

And for cookie fanatics this recipe doubles quite well. 


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I’m Maurita Plouff, and I write about cooking and preserving the local harvest in Southeast Michigan. Any recipe you find here is something I have cooked myself, and enjoyed, and think you might like too. I invite you to try the recipes, and leave comments.

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