Buttery, rich with spices and candied ginger, these Molasses Cookies are always a hit at Holiday parties. Not only are they gorgeous with their sparkly crackle but they offer a sophisticated choice for grownup taste buds.
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Tips about Chewy Molasses Cookies:
- In light of what I just shared above, I apologize for the bad news I am about to share and the emotions it may evoke. Canola, soybean and vegetable oils are horrible for our health. There I said it. Check out this eye opening video and article from my favorite clinical nutritionalist, Christa Orrecchio.
- “So if I can’t use canola oil to make these Chewy Molasses Cookies, what can I use?” Great question!! My personal preference for baking is Macadamia Nut Oil. Yes, it does have a bit of a nutty taste but I feel it plays nicely with the other flavors. Also olive oil, avocado oil and coconut oil can be used. These oils are not my favorite for baking and if I had to go with one of the three I would choose a light organic olive oil. (affiliate)
- Using candied ginger adds a wonderful chewy, spicy, sweetness to these cookies. If you don’t have candied ginger on hand, substitute 1 tsp dried ginger. (affiliate)
- Not all molasses are the same. In the interest of not boring you to death sharing the differences, for this Chewy Molasses Cookies recipe use Unsulphured Blackstrap Molasses.
- For the course sugar crystals Bob’s Red Mill Decorative Sparkling Sugar works great. (affiliate)
The perfect cookie for grownup taste buds at Holiday parties.Print Pin Rate
Servings: 30 cookies
- 2/3 cup baking oil *see tips above
- 1 cup granulated sugar
- 1 large egg
- ¼ cup blackstrap molasses
- 2 cups all-purpose flour
- 2 tsp. baking soda
- 1 ½ teaspoons cinnamon
- 1 tsp cloves
- ¼ cup chopped candied ginger
- Course sugar crystals for rolling
- Preheat oven to 350℉.
- In a mixer combine oil, sugar, egg and molasses. Mix well
- In a separate bowl sift together flour, baking soda, cinnamon and cloves.
- Add dry ingredients to the moist mixture. Blend to combine.
- Add chopped ginger.
- Roll batter into balls between your hands. Then roll on a plate covered in sugar crystals.
- Bake on an ungreased cookie sheet for 10- 12 minutes at 350℉. The cookies should appear to have cracks on the surface before removing from the oven.
*Please use as many organic ingredients as possible.*
Calories: 114kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 94mg | Potassium: 52mg | Fiber: 1g | Sugar: 10g | Vitamin A: 8IU | Calcium: 9mg | Iron: 1mg
Tried this recipe?Mention @thefedupfoodie or tag #thefedupfoodie!
For other delicious Holiday treats check out these recipes:
Chocolate Orange Cinnamon Pots de Creme
Simple Orange Cranberry Pistachio Fudge
Orange Spiced Pumpkin Cake Donuts
I followed the recipe EXACTLY and they all fell really flat and thin. I even tried changing the shape from “ball” to like a tootsie roll shape to see if that would make them thicker – nope. They do taste pretty good though!
I appreciate your feed back and I am so glad you enjoyed the taste,
There are quite a few variables that can impact the outcome of the cookies from type of butter used (grass-fed, sweet cream, whipped, etc) to the type of oven used (convection vs conventional). Also elements like elevation can play a part in the outcome of the cookies. I am so sorry to say, but often with baking recipes there is an element of tweaking and fine tuning to your baking environment. I do hope you get an opportunity to try these again and please let me know how I can be of a support.