Soft Molasses Cookies
SOFT MOLASSES COOKIES
There are a billion recipes for molasses cookies out there. Everyone claims they have the perfect one. Soft, chewy, and full of spice. Wouldn’t you know that I actually have the perfect molasses cookie recipe?
So good that it’s been here on the blog since 2009. I kind of forgot about it which is sad but I am in full stress mode over here.
My right eye hasn’t stopped twitching in a week. My friends tell me it’s stressed induced. You know what? My husband visited sick kids in at the Children’s hospital today and that just stopped me in my tracks. What are we all so stressed about that’s actually more important than that?
Am I right?
DO I HAVE TO DIP THEM IN WHITE CHOCOLATE?
Nope. In fact, I’m not a huge fan of white chocolate so I like them plain but my husband likes them dipped.
I DON’T LIKE MOLASSES, WILL I LIKE THESE?
Yes. Does anyone like molasses? Like straight up molasses? That’s a solid no. It does have a distinct flavor and gives it an almost brown sugar element.
What does molasses do in cookies? It makes them extra moist, chewy, and they stay soft forever.
WHAT KIND OF WHITE CHOCOLATE CHIPS WORK BEST?
I figured this out the hard way. I’ve tried all the brands and have found that Ghirardelli melts the best.
White chocolate has the tendency to seize if overheated which means you have to heat it in very small intervals if you are using the microwave. You can add a little shortening to thin it out to your desired consistency. You can also use a double boiler however with Ghirardelli chips it’s not necessary.
Almond bark also works well and melts easily but it depends on your taste preference. I like Candiquik brand of almond bark best. It can be found in the baking aisle at Walmart and Target.
OTHER CHRISTMAS RECIPES:
- Grinch Heart Cookies
- Christmas Tree “Cheese” Ball
- Soft Eggnog Cookies
- Peppermint Eggnog Punch
- Eggnog Gingerbread Trifle
- Cranberry and Feta Pinwheels
- North Pole Cupcakes
- Eggnog Eclair Cake
- Santa Claus Cookies
Soft Molasses Cookies
Soft Molasses Cookies - soft cookies full of spice. Dip them in white chocolate for some extra sparkle. Great Christmas cookie plate recipe.
- 3/4 cup unsalted butter softened
- 1 cup packed brown sugar
- 1 egg
- 1/4 cup molasses
- 2 1/4 cups all-purpose flour (spooned into measuring cups)
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup sugar for rolling
- 12 ounces almond bark or white chocolate chips (optional)
Preheat oven to 375 degrees and line baking sheets with parchment paper.
In a large bowl, cream butter and sugar until light and fluffy. Add the egg and molasses and mix until combined.
In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Slowly mix the dry ingredients into the wet ingredients. Roll 1.5 inch balls of dough and roll in sugar. The dough will be soft. If you want to chill it to make it easier to roll you can.
Place on baking sheets and bake for 8-10 minutes. Let cookies rest on the cookie sheet. They will continue to bake while cooling.
For dipping (see notes for full instructions): If desired, melt almond bark according to directions or melt white chocolate chips in a double broiler (you might need to add some shortening to thin out). Dip sides of cookies and sprinkle with sprinkles.
Store cookies in an airtight container.
I've found that Ghirardelli chips melt the best.
Source: My friend Heidi