These soft molasses cookies were one of my favorite cookies growing up as a kid. My mom clipped this recipe from the local newspaper 35 years ago and it has been a family favorite ever since! It tastes like a gingersnap cookie but very soft and moist and almost cake-like. If you love gingersnap cookies but do not like rolling them in sugar, this cookie is a great substitute! It always is a well-loved recipe and I am sure you will enjoy it as much as we do!!
Let’s get started!
First off, cream the butter, sugar and eggs together and then add the molasses. Mix well.
Add part of the flour, baking soda, salt and spices. Stir well.
We will be alternating the flour and water.
Add the last of the flour and stir well.
The cookie dough will be rather stiff and very sticky. It may be tempting to add more flour, but there is no need to add extra. These cookies always turn out amazing!
Using 2 spoons, scoop batter and place on cookie sheet, scraping cookie dough off with the other spoon, about 2″ apart as they will puff up and spread a bit. I find this dough is too sticky for a cookie scoop.
Once cookies are scooped, they are ready to bake. If you would like to freeze and cook fresh another day, place them on parchment paper and place in freezer overnight before placing them in a freezer-safe container or freezer bag. This recipe makes a large batch of these delicious cookies! Bake at 350F for 8 to 10 minutes. Edges will be set. Be careful to not over cook.
These cookies here below, are cooked beautifully. Let cool 5 minutes before loosening from pan. Store in an airtight container on the counter, although they tend to stick together if stacked, as they sit – I also have left them very loosely covered on a plate and they are still soft and scrumptious!! These freeze well once cooked as well.
These soft molasses cookies have a wonderfully molasses flavor and taste much like a gingersnap — the difference is that these soft molasses cookies puff up and are much softer and cake-like than a traditional gingersnap and are not rolled in sugar. Gingersnaps also tend to have a spicier flavor compared to these soft molasses cookies! Nevertheless, the are amazingly delicious!
Soft Molasses Cookies
1/2 cup butter
1/2 cup granulated sugar
1 egg
1/2 cup molasses
2-1/4 cups flour
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
3/4 tsp ginger
1/2 cup water
Cream butter, sugar and egg together. Add molasses and stir well. Add salt, cinnamon, ginger, baking soda and a third of the flour. Stir well. Add 1/4 cup of water and stir. Add another third of the flour and stir. Add remaining water and the last of the flour. Stir well. Drop cookie dough by spoonfuls onto a cookie sheet. You can also drop by spoonfuls onto a parchment paper-lined baking sheet and place in freezer. Once frozen, place cookies into a freezer bag or freezer-safe container. Bake at 350F for 8 to 10 minutes or until edges of cookies or set and tops spring back when lightly touched. Be careful to not over bake. You can also freeze these baked cookies.
enjoy from Our City Homestead to yours