If you love gingerbread, add these to your recipe list! They are absolutely wonderful!
❤️WHY WE LOVE THIS RECIPE
We love baking during the holiday season and this one is great for Christmas. You can decorate them however you like and they have a wonderful taste! Make these for any holiday gathering since they are single serve they go over really well. We love recipes with molasess and this one is a winner! If you love spice cakes, this is a recipe you should try! The spices are so great!
SWAPS
We love cream cheese frosting on these cupcakes but you can always switch that up! Caramel would be delicious too or you could just dust with powdered sugar.
OTHER DELICIOUS RECIPES
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Soft and Chewy Molasses Cookies | Kitchen Nostalgia
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This pork and beans recipe is full of hearty, smoky flavor and tastes even better the next day. Shredded pork roast, bacon, canned beans, and a handful of seasonings are baked to sweet, salty, and savory perfection.
Flavor: Sweet, smoky, and tangy sauce infuses the beans and pork with classic BBQ-inspired depth.
Swaps: Try using leftover ham, sausage, or pulled pork instead of bacon.
Serving Suggestions: Serve with a side of cornbread to soak up all that savory sauce or over a bed of rice.
Make Ahead: Cook up to two days ahead, chill, and reheat when ready.
Hearty Ingredient for Pork and Beans
Pork: Pork roast and chopped bacon create a rich, robust base. Swap in leftover ham (and the bone) for an added smoky depth. For a budget-friendly twist, chopped hot dogs or cooked sausage work great too!
Beans: Use canned baked beans, including their sauce, plus a can of navy beans for extra texture and heartiness. Mix and match with pinto or great northern beans if needed.
Sauce: Bacon, onion, and garlic simmered with ketchup, molasses, brown sugar, vinegar, Worcestershire, mustard, and broth create a thick, tangy-sweet, and deeply savory base.
Easy Variations
Hidden Veggies: Stir in diced bell peppers, frozen corn, shredded zucchini, or diced carrots to boost nutrition.
No Molasses? Maple syrup or honey both work as an easy swap.
Spicy Kick: Add a few dashes of hot sauce or a sprinkle of cayenne with the seasonings.
Just like slow-cooker baked beans, this recipe is all about the low and slow cook mode. This tenderizes the pork, thickens the sauce, and infuses the beans with all that savory flavor!
Let the pork brown well before adding liquid. Those little brown bits in the pan add tons of flavor!
Drain and rinse canned beans (except baked beans) to control the salt and avoid a gummy texture.
Searing the pork gives it a golden, caramelized crust that really boosts the flavor. Separate the shoulder into pieces to roast it evenly.
Storing and Saving
Keep pork and beans in a covered container in the fridge for up to 4 days. Reheat them in the microwave or on the stovetop. If too thick, add a splash of broth when reheating. Freeze portions in zippered bags or freezer-safe containers for up to 6 months.
More Potluck Favorites
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Pork and Beans
Tender pork and smoky bacon mix with baked beans in a sweet-savory sauce for a cozy, comforting dish.
Prep Time 20 minutesminutes
Cook Time 3 hourshours20 minutesminutes
Total Time 3 hourshours40 minutesminutes
Preheat the oven to 350℉.
Use a large Dutch oven over medium-high heat to cook the bacon until crispy. Set bacon aside on a paper towel-lined plate and reserve 2 tablespoons of the bacon grease in the pot.
Season the pork shoulder pieces with salt & pepper. Add the pork shoulder 2-3 pieces at a time to the Dutch oven and brown them on all sides, about 2–3 minutes on each side. Transfer seared pork to a plate.
Reduce the temperature to medium-low and in the same pot, add the diced onion. Cook for 2 minutes, or until translucent, stirring occasionally. Add the garlic and cook for 1 minute more.
In a mixing bowl, stir together the chicken broth, ketchup, molasses, brown sugar, apple cider vinegar, Worcestershire sauce, and mustard powder. Add the seared pork back to the Dutch oven and pour the sauce over top.
Bake, covered, for 2½-3 hours, or until pork roast is fork tender.
Remove the lid and add the baked beans (with sauce), navy beans, and cooked bacon to the pot. Return to the oven uncovered for 30 to 40 minutes until slightly thickened and caramelized.
Remove the pork roast from the pot and shred, removing and discarding any large fatty pieces. Return the shredded pork to the pot.
Taste and season with additional salt and pepper as needed.
These beans will thicken and have even more flavor when reheated, so feel free to make ahead.
Add a dash of hot sauce or chili flakes if you like a little heat.
*If not using bacon, sear the pork roast in 2 tablespoons of vegetable oil
If you are a fan of handy food tips, you may also love these tips on Baking Cookies! These are wonderful for the holiday season when you are making lots of goodies for your friends and family.
❤️WHY WE LOVE THIS RECIPE
We cook a lot with brown sugar, and there have been occasions when we ran out and needed a quick substitute. This homemade brown sugar will work in a pinch and it’s always nice to know you can make this up! It keeps well too!
This is also a great food tip if you enjoy just making your own and knowing what is in your food. Reading food labels can be eye opening and if you want just two simple ingredients this is a fantastic way to accomplish just that!
🍴KEY INGREDIENTS
White Granulated Sugar
Molasses
Yep, those are the only two ingredients you need to make a brown sugar substitute! We always have molasses on hand, so if you don’t, this won’t be that handy, but we cook with molasses quite a bit.
🍽️HOW TO MAKE
This recipe is for light brown sugar and if you need dark brown sugar you can change the ratio to 2 tablespoons to one cup.
FAVORITE RECIPES WITH BROWN SUGAR AND MOLASSES
Molasses Cookies – These cookies are made with both brown sugar and molasses and they are always a hit!
Brown Sugar Pie – This old fashioned recipe is one your family will love. It comes together really quickly and it’s always a hit.
Brown Sugar Meatloaf – This is one of our most popular recipes for a reason! It’s so good and your family will love it.
Brown Sugar Banana Bars – These are made in a snack size pan and super simple! Great addition to any gathering.
This Shoofly Pie recipe is an Amish/Dutch recipe that you will love. It’s a very unique pie made with sorghum molasses and it’s delicious!
If you love Amish recipes, give this delicious Amish Vanilla Pie a try too! It’s one of our favorites!
❤️WHY DO YOU CALL IT SHOOFLY PIE?
No other dessert is more closely identified with the Amish than Shoofly Pie. In the early days it was always made with sorghum molasses and brown sugar. One explanation I found was the Pennsylvania Dutch made this pie for breakfast during the winter when they ran out of fruit. Some say it got its name from the flies that hovered around the pie. Others say the name came from a brand of molasses called Shoofly Molasses. If you try this pie, you will think the name came from the fly story. I love this pie! It makes a great dessert. Your family and friends will love it, too. It’s often referred to as a wet bottom pie.
🍴KEY INGREDIENTS
Brown Sugar
Shortening
All Purpose Flour
Molasses (we use sorghum molasses)
Boiling Water
Egg
Baking Soda
9 inch deep dish pie shell
SWAPS
You can use a store bought pie crust that you roll out yourself or make one from scratch. We made our own for this pie.
🍽️HOW TO MAKE
This pie isn’t hard to make and it has a really unique flavor! We love it topped with ice cream.
Step 1 Make your crumb mixture and reserve 1/2 cup crumbs for topping on pie. Boil water and add baking soda. Stir in molasses, then add beaten egg.
Step 2 Fold in crumb mixture (not the reserved crumbs). Batter will be lumpy. Pour into an unbaked pie shell and sprinkle the 1/2 cup reserved crumbs on top.
Step 3 Bake in a preheated 375 degree oven for 10 minutes. Reduce heat to 350 degrees and continue baking for 35 to 40 minutes until firm.
Note: Be sure and put a cookie sheet or something under the pie in your oven in case it runs over. This pie tends to do that a little. You will think the crumbs on top are not cooking or look uncooked but they are fine. The top will be kind of like cake and the bottom will be wet. That is why they call this a wet-bottom pie. Once it was cooked, I put the pie under the broiler for a minute or so to brown the top a little, that is an optional step.
⭐TIP
Be sure and use a deep dish pie shell, it will run over if you don’t.
OTHER AMISH RECIPES
If you have followed our site for any amount of time, you know we love Amish recipes and are often making them. We have a history with the Amish community near us, we visit it often for butter, flour, etc and have for many many years.
STORING AND REHEATING
We store this covered in a cool place and love it cold or warm. If you do serve it warm it’s great topped with ice cream.
SERVING SIZE
This recipe makes one pie, so 6-8 slices depending on how you slice it.
This Amish Shoofly Pie is unique and delicious. Often referred to as a wet bottom fly, it’s so good with ice cream. Made with molasses and topped with a crumb topping!
Prep Time 20 minutesmins
Cook Time 50 minutesmins
Total Time 1 hourhr10 minutesmins
Course Dessert
Cuisine American
Mix for crumbs:
2/3cupbrown sugar
1tablespoonsolid shortening
1cupall-purpose flour
Filling for Pie:
1cupthick molassesI used sorghum, you can use regular molasses
3/4cupboiling water
1eggbeaten
1teaspoonbaking soda
One 9 inch deep dish pie crust
Make your crumb mixture and reserve 1/2 cup crumbs for topping on pie. Boil water and add baking soda. Stir in molasses, then add beaten egg. Fold in crumb mixture (not the reserved crumbs). Batter will be lumpy. Pour into an unbaked pie shell and sprinkle the 1/2 cup reserved crumbs on top.
Bake in a preheated 375 degree oven for 10 minutes. Reduce heat to 350 degrees and continue baking for 35 to 40 minutes until firm.
After it was done cooking, we put it under the broiler for a minute to brown the top. This is totally optional.
Be sure and put a cookie sheet or something under the pie in your oven in case it runs over. This pie tends to do that a little. You will think the crumbs on top are not cooking or look uncooked but they are fine. The top will be kind of like cake and the bottom will be wet. That is why they call this a wet-bottom pie.
Old fashioned molasses cookies are one of the chewiest, yummiest cookies to make for the holidays, you will absolutely love them!
These old fashioned molasses crinkles are fantastic and totally similar to our white chocolate molasses cookies. These are meant to get those beautiful cracks all over the top and be a little more chewy to bite into. I have a secret to making those cracks as cracky as possible too!
Note, these cookies are not crunchy as we aren’t making gingerbread cookies, but chewy as is in sink your teeth into delicious. It seems like molasses crinkles are becoming forgotten but I refuse to let that happen.
What Do I Need to Make Molasses Cookies?
I’ve had quite a few molasses crinkle cookies in my day and I’m sorry to say that I have the same complaint with all of them, too much molasses and ginger. I don’t want to be breathing fire when I bite into a cookie.
Now I do like molasses cookies to have warmth to them as that’s how they should be but that all comes from the right ingredient ratios. We only need 1/2 cup of molasses and that’s plenty to bring on the flavor. Here is everything you need:
Butter: unsalted, softened
Brown Sugar: adds sweetness and rich molasses flavor
Sugar: Just regular granulated sugar is used to both sweeten the dough and to roll the dough in before baking.
Molasses: adds flavor, sweetness and richness of flavor
PRO TIP: We prefer Grandma’s brand dark molasses.
Vanilla: adds flavor
Eggs: gives the cookies structure
Flour: just simple all purpose flour is all you need
Ground Cinnamon: adds warmth and flavor
Ground Cloves: adds festive holiday flavor
Baking Soda: gives the cookies rise and fluffiness
Ground Ginger: adds flavor and warmth
Salt: enhances all the flavors
The measurements for all the ingredients can be found in the recipe card at the end of this post.
How to Make Molasses Cookies
These old fashioned soft molasses cookies come together quickly and easily. Here are the basic steps:
Wet Ingredients: Mix the butter and sugar in the bowl of a stand mixer and cream until light and fluffy using the paddle attachment. Add the molasses and beat until smooth and then the egg and mix again.
Dry Ingredients: In a separate bowl, whisk all the dry ingredients together.
Combine: Add the flour mixture to the wet ingredients and mix until combined.
Chill: Scrape the sides of the bowl down and wrap tightly in plastic wrap. Chill in the fridge for at least 2 hours.
Prep: Preheat the oven and prep baking sheets with silpats or parchment paper.
Form: Scoop the cookie dough into balls and using your hands, roll the dough into balls. Roll the dough in sugar
Chill again: Place the dough balls on a baking sheet, wrap with saran wrap and chill again while you prepare the rest of the dough.
TIP: If I have the time, I like to chill the dough this second time overnight. The longer it chills, the better the cracks on the baked cookies.
Roll: After chilling the dough the second time, pull them out and let them sit at room temperature for about 10 minutes and then roll them in sugar again. This step is optional, but I love the added texture and sweetness it brings.
Bake: Bake until cracks just begin to appear on the top of the cookies.
TIP: Keep all the dough balls in the refrigerator as the cookies bake. You want to them to stay chilled right up until baking.
Rest: Remove the baking sheet from the oven and let it sit on the counter to cool for a couple of minutes before removing the cookies to a wire rack to cool.
These instructions are stated in full detail in the recipe card down below. You can also print or save the recipe from there.
Secrets to the Best Molasses Cookies
The real key though is in the chill, these cookies should be chilled for at least 2 hours and the dough should be kept in the fridge in between baking. And this makes a lot, a lot of dough so be prepared my friends!
Another secret is to double roll the dough in sugar! I scoop the dough into balls roll into sugar, placed them all on one cookie sheet and wrapped tightly in saran wrap and place it in the fridge. Generally overnight is my favorite, but at least two hours before baking. Then I pull the dough out, let it sit for 10 min to take the chill off, roll it in sugar again and bake.
And if you want to know a secret, I especially love the cookies baked and then frozen. The only cookie in the world that I approve of doing that with. There’s something about the warm spices and freezing cold cookie that is just plain awesome-sauce.
Where Do Molasses Cookies Originate?
It’s hard to know for sure, but most sources agree that molasses cookies came on the scene in the mid 1800s in the New England area.
Are Ginger Snaps and Molasses Cookies the Same?
The key difference between molasses cookies and gingersnap cookies is that molasses cookies are chewy, versus ginger cookies that are snappier and crisper in texture.
Surprisingly, both cookie recipes call for about the same amount of molasses–usually around 1/4 cup.
Why Won’t My Molasses Cookies Crack?
There are a couple of different reasons that molasses cookies might not crack. First, if the dough is too wet, the cracks won’t appear because the cracks occur as the surface of the dough dries out. Make sure to measure all the ingredients accurately.
The other possible reason for no cracking is if the dough is too warm. You want the dough to be chilled when it goes into the oven to bake.
Can Molasses Cookies be Frozen?
Yes, they freeze well if done properly.
All cookies should be frozen individually after they’ve cooled completely, meaning they should be placed on a baking sheet, not touching, until frozen solid (they can be frozen like this in layers separated by parchment, wax, or freezer paper).
Old fashioned molasses cookies are the perfect holiday cookie recipe. They are warm and festive with a chewy texture and a flavor that reminds you of the peace and comfort of childhood Christmases. You’re going to love this classic cookie recipe!
More Christmas Cookie Recipes:
Servings: 36-48 cookes
Prep Time: 2 hourshrs
Cook Time: 8 minutesmins
Total Time: 2 hourshrs8 minutesmins
Description
Old Fashioned Molasses Crinkles are one of the chewiest, yummiest cookies to make for the holidays, you will absolutely love them!
Prevent your screen from going dark
In a bowl of a standing mixer, mix the butter and sugar for 2 minutes or until smooth, light in color and fluffy.
3/4 Cup Unsalted Butter, 1/2 Cup Brown Sugar, 1/2 Cup Sugar
Add the molasses and vanilla and beat until smooth.
1/4 Cup Molasses, 1/2 Teaspoon Vanilla
Add the egg and egg yolk and mix again until the egg is just incorporated.
1 Large Egg, 1 Egg Yolk
In a medium bowl, whisk together the flour, cinnamon, ground cloves, baking soda, ground ginger and salt.
A perfectly soft molasses cookie recipe is essential for the holidays, but these white chocolate molasses cookies take things to a whole new level.
That’s right folks, these are not your typical holiday molasses cookie. I know that this is a pretty popular cookie, molasses or ginger snap, for this time of year, but that does not mean that it has to be completely traditional. These white chocolate chewy molasses cookies are actually an adapted recipe from my dad’s side of the family and is over 150 years old! I’ve been holding onto this recipe since I got it from my aunt last year just so that I could share it at the right time of year with all of you.
Family Holiday Traditions
My mom would spend hours in the kitchen baking the holiday recipes that had been passed down through the generations like this one just so we could deliver them to neighbors and families that my parents would find who were in need. Often the treats to those families included a little extra cash, gifts or toys for the kids.
In fact, sometimes my dad would even dress up as Santa so that the families wouldn’t know who he was when he dropped off the goodies. This white chocolate molasses cookies recipe is one we can use to pass on the same tradition which means that I feel like I should do as my mom did and teach my children. It’s hard sometimes. Some of the cookie dough got so squished and squashed that the white chocolate was sticking out everywhere and it looked like quite the mess but I’m so grateful for the memory of helping a 7 year old discover the magic of making cookies for the holidays to give to neighbors and friends and spread Christmas cheer.
Ingredients for White Chocolate Molasses Cookies
I am an avid cookie lover! I’ll choose a cookie over almost any other dessert (except pie, good golly I love pie!), but not all cookies are created equal. I love a thick and chewy cookie that is perfectly baked. I love them a little crispy around the edges and nice and chewy in the middle. These molasses cookies check all the important cookie boxes and the melty white chocolate in the middle is the best surprise. Here are the ingredients you will need:
Butter, Shortening, or Lard – we usually do half and half
Light Brown Sugar – adds sweetness and even more molasses flavor
Egg – adds structure to the cookies
Molasses – adds sweetness and perfect molasses flavor, Grandma’s brand is our favorite
Flour – just regular all purpose
Salt – enhances all the flavors and cuts through the sweetness
GroundCinnamon – adds warm holiday flavor
Ground Ginger – you have to have ginger in a molasses cookies
Allspice – adds a little extra pop of flavor and holiday cheer
Baking Soda – leavening agent for the cookie adding fluffiness and rise
White Chocolate Melts – If you cannot find the baking melts you can buy the white almond bark and chop into small chunks and use that. The white chocolate is used to stuff the inside of the cookies and to drizzle on top.
GranulatedSugar – used to coat the outside of the cookies adding a beautiful sparkle and slight crunch to the outside of the cookie
The measurements for each ingredient can be found in the recipe card down at the end of the post.
How to Make Molasses Cookies
Soft molasses cookies are just a few steps away! Here are the basic steps…
Mix the wet ingredients together. I like to cream the butter/shortening with the sugar first in a stand mixer until it’s light and fluffy and then add the sugar, eggs and molasses and mix together well.
Combine the dry ingredients. In a separate bowl, combine the flour, salt and spices.
Combine the wet and dry ingredients. Slowly add the dry ingredients into the wet ingredients until just combined.
Cover and refrigerate. Cover the bowl with plastic wrap and refrigerate for 1-2 hours.
Prep: Preheat the oven and line a cookie sheet with parchment paper.
Stuff the dough. After the dough chills, pull it out and form into stuff dough balls (see section below).
Roll in sugar. Roll the dough balls into sugar that it is coated on all sides.
Bake. Place on a baking sheet and bake at 350 for 8-10 minutes.
Drizzle with white chocolate. If you want to make them look a little fancier, drizzle with melted white chocolate.
All these instructions in full detail can be found in the recipe card at the end of the post. You can also print and/or save the recipe there.
How to Stuff Cookies
Stuffing cookies with more yummy stuff is super easy and a fun way to add twists on old classics. In fact, our Biscoff stuffed snickerdoodles are one of my favorite cookies of all time! Give those babies a try!
Using a cookie scoop, scoop out enough dough for one cookie. Flatten it in your hand into a disc shape. Place the white chocolate melts in the middle and then fold up the dough around the chocolate so it is completely sealed inside the dough. That’s it! It is ready for baking!
If you’re going to use something like Nutella to stuff a cookie, like our Nutella banana muffins, you will want to freeze the Nutella first so it’s easier to stuff into the middle.
What is Molasses?
Molasses is a byproduct of producing sugar. It is a dark, sweet syrup with a very obvious snap or bite to it. There is a range of molasses out there from mild molasses flavor to a super strong blackstrap molasses. You can use any variety you want, but blackstrap will probably be too strong. We prefer Grandma’s brand if you can find it and Brer Rabbit brand as a second choice.
What is the Difference Between Molasses Cookies and Gingersnaps?
The main difference is that molasses cookies are chewy, versus ginger cookies that are snappier and crisper in texture.
Watch How These Molasses Cookies are Made…
Storage Tips
Store leftover cookies at room temperature in an airtight container. They will keep for up to a week.
These cookies also freeze very well. Place them in a freezer safe container. They will keep for up to 3 months.
Christmas baking requires the warm comforting flavors of molasses cookies. We have taken my centuries old family recipe for molasses cookies and stuffed them with white chocolate. There isn’t another recipe out there like this one! We hope they find their way to your Christmas cookie plate this year!
More Holiday COOKIE RECIPES You’re Going to Love:
Servings: 32cookies
Prep Time: 2 hourshrs
Cook Time: 8 minutesmins
Total Time: 2 hourshrs8 minutesmins
Description
A perfectly soft molasses cookie recipe is essential for the holidays, but these white chocolate molasses cookies take things to a whole new level.
Prevent your screen from going dark
In a standing mixer add the shortening and sugar and beat until smooth.
3/4 Cup Butter, 1 Cup Light Brown Sugar
Add the egg and molasses and beat again until well incorporated.
1 Large Egg, 1/2 Cup Molasses
In a separate bowl, mix together the flour, seasonings, salt and baking soda.
This recipe was originally posted as part of a collaboration with the Ohio Poultry Association to bring you a fun “Take a Bite of My State Cookie EGGS-change” where we all are chatting about our state’s cookie.
This cookie recipe actually spent a little time in Utah and since Utah is huge, and I mean HUGE about the holidays, neighbor treats and goodies and spreading the Holiday cheer I thought it would be a perfect opportunity to tell you all about this bomb diggity cookie that I made even better. Our family has always and will always be about the holiday treats. And make sure you check out the cookies from the exchange, there’s Aimee from Shugary Sweets, Tanya from Lemons for Lulu who brought Buckeye Brownie Cookies, Megan from Country Cleaver, Laurie of Simply Scratch, and Julianne of Beyond Frosting with Maple Sugar Cookies.
Make a batch of mini, regular, or jumbo gingerbread muffins and take them to a breakfast meeting, coffee date, or afternoon playdate!
Ingredients for Gingerbread Muffins
Flour: All-purpose flour is the base of these muffins and provides the perfect texture.
Baking Soda: Reacts with acidic components in the recipe for the perfect rise.
Spices (Ground Ginger, Cinnamon, Cloves): The key to the iconic gingerbread flavor. Adjust the spice levels to tailor the flavor to your liking.
Butter: I use unsalted butter and add a pinch of salt to ensure I get just the right amount. Butter adds richness and moisture to these gingerbread muffins.
Sugar: Adds sweetness but also gives these muffins a tender texture.
Eggs: Eggs bind the ingredients.
Molasses: Gives the muffins their distinctive gingerbread flavor and moist texture. If you prefer a more intense flavor, dark molasses is a good alternative.
How to Make Gingerbread Muffins
Whisk the dry ingredients together in a medium-sized bowl (according to the recipe below).
Beat the butter and sugar until combined. Beat in the eggs and then the molasses.
Combine the dry and wet ingredients.
Pour batter into prepared muffin tins, and bake.
These handy tips apply to all of your favorite muffin recipes!
Filling Muffin Cups: Fill each cup ⅔ to ¾ full for even baking.
Avoid Overmixing: Mix just until the ingredients are combined to prevent tough muffins.
Room Temperature Ingredients: Bring ingredients like eggs and butter to room temperature for a smoother batter.
Check for Doneness: Test with a toothpick early; ovens and pans can vary slightly.
Storing Muffins
Keep gingerbread muffins in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week.
Add a slice of bread to the container to absorb extra moisture so the muffins stay intact.
Freeze cooled muffins in a zippered bag for up to 1 month and defrost at room temperature before enjoying.
Savor the Holiday Season!
Did your family enjoy these Gingerbread Muffins? Leave us a rating and a comment below!
5 from 6 votes↑ Click stars to rate now! Or to leave a comment, click here!
Gingerbread Muffins
These Gingerbread muffins with spiced crumb topping are packed with flavor and so easy to make!
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Preheat oven to 425°F. Spray 18 muffin cups (regular size) with nonstick cooking spray or line with paper liners.
In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, salt, and cloves until combined. Set aside.
In a large mixing bowl using an electric mixer, beat together butter and sugar until combined. Beat in eggs until combined. Beat in molasses until combined.
Add half of the flour mixture and mix just until most of the flour disappears. Add the remaining flour and mix until most of the flour disappears (don’t overmix). Gradually add the water and beat until blended. Scoop batter into prepared muffin pan.
For the toppings, in a small mixing bowl, combine the flour, brown & white sugar, ginger, cinnamon, and salt. Add the melted butter and mix with a fork until it clumps and large crumbs form.
Sprinkle muffin tops evenly with crumb mixture, gently pressing it into the batter.
Bake for 5 minutes then reduce the temperature to 350°F and cook for another 10-12 minutes or until a toothpick comes out clean.
Place pans on rack and cool 10 minutes. Remove muffins from pan and place on wire rack and cool completely.
Store muffins at room temperature in an airtight container for up to 4 days. Freeze cooled muffins in a ziptop bag for up to 1 month, defrost at room temperature.
These Molasses Cookies are a classic! Easy to make and always a hit and excellent to share with friends and family.
If you love these cookies you will also love our Gingersnaps. They are an old-fashioned recipe we have made for many years.
❤️WHY WE LOVE THIS RECIPE
Molasses cookies are just wonderful this time of the year and make your house smell so good while they are baking in the oven. Molasses cookies make the perfect gift for family and friends. These are also wonderful with a cup of coffee! The spices are perfect!
🍴KEY INGREDIENTS
butter
brown sugar
egg
Molasses (I use sorghum, you can use any kind of molasses)
all-purpose flour
baking soda
ground cinnamon
ground ginger
🍽️HOW TO MAKE
These cookies are really easy to make, the longest part of the whole process is letting the dough chill for an hour.
COOKING STEPS
Step 1 Cream together the butter, brown sugar and egg. Stir in molasses. Add flour and baking soda, cinnamon and ginger.
Step 2 Cover the dough and chill one hour in refrigerator. Make the dough into walnut sized balls and roll in granulated sugar.
Step 3 Preheat oven to 350 degrees, spray cookie sheet. Place cookies 2 inches apart and press down with fork dipped in sugar. Bake for 8 to 10 minutes. Makes about 40 cookies.
⭐TIP
I think these cookies are even better the next day, so you can easily make them in advance. They are soft in the center which we love. You can always heat them up a little too, if you like warm cookies.
You over cooked them. Cookies should look a little underdone when removed from the oven and should be light around the edges. Cookies will continue to cook from the heat of the cookie sheet once removed.
Where do you find Molasses?
We have it at our local grocery store but you can buy it online. The Amish stores in our community sells molasses.
STORING
We always store our cookies in an airtight container.
These Molasses Cookies are easy to make and absolutely delicious. They are made with brown sugar and molasses and are great with coffee. We love to make them during the holiday season.
Prep Time 15 minutesmins
Cook Time 10 minutesmins
Total Time 25 minutesmins
Course Cookies
Cuisine American, southern
1cupsoftened butter or two sticks or 16 tablespoons
1/2cupbrown sugar
1egg
3/4cupmolassesI use sorghum, you can use any kind of molasses
3cupsall-purpose flour
2teaspoonsbaking soda
1teaspooncinnamon
1 1/2teaspoonground ginger
Cream together the butter, brown sugar and egg. Stir in molasses. Add flour and baking soda, cinnamon and ginger. Cover the dough and chill one hour in refrigerator.
Make the dough into walnut sized balls and roll in granulated sugar. Preheat oven to 350 degrees, spray cookie sheet. Place cookies 2 inches apart and press down with fork dipped in sugar. Bake for 8 to 10 minutes. Makes about 40 cookies.
