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Old Fashioned Molasses Cookies
Filled with the warm flavors of ginger and cinnamon, this has to be the perfect winter cookie. A tried and true recipe that has been around for generations, these will please young and old alike.
I am always looking for ways to use up my pumpkin pie spice, as generally spices start losing their punch after about six months. This is a great way to keep the spice jars replenished!
The dough must be refrigerated for a least one hour before rolling into cookies, but can wait up to one week. If you know the dough will not be used for a few days, it is easier to roll into logs, then tightly wrap in plastic wrap. That way, at baking time, it can be cut into small pieces to make the rolling easier.
Wrap the log in parchment paper, then attractive ribbon at each end, and give as a gift for someone to bake at home! These cookies can also be frozen, and store well in an airtight container. These are the perfect cookie to include in a care package!
Other Simple Desserts to Feed a Crowd
- 1 1/2 cups butter, softened
- 2 cups granulated sugar, + more for rolling
- 2 eggs, beaten
- 1/2 cup molasses
- 3/4 teaspoon salt
- 2 teaspoon ginger
- 2 teaspoon cinnamon
- 2 teaspoon pumpkin pie spice
- 2 teaspoon baking soda
- 4 cups all purpose flour
Step by Step
- Cream butter and sugar. Add eggs and molasses until well combined.
- In another bowl, combine all dry ingredients.
- Slowly add wet ingredients to dry until well combined. Form into a big disc. Wrap well with plastic wrap, and refrigerate for at least an hour, or up to one week.
- Preheat oven to 375F. Remove dough from fridge. Break off small pieces and roll into 1 inch balls, or slightly bigger. Roll dough balls in granulated sugar, then place on parchment lined baking sheet. Bake 10-12 minutes. Let cool on pan for 1 minute, then transfer to cooling rack.