Before you write off any molasses cookie recipe because you think you don’t like molasses, please listen to writer and former BA staffer Jesse Sparks: these old-fashioned cookies are “so much more complex-tasting than they seem like they should be, with punchy hits of cinnamon, a kiss of cardamom, and the zing of ginger, all backed up by that just-the-right-amount-of-bitter molasses.”
The recipe is also one of the simplest holiday cookie recipes out there, with very little prep time and no stand mixer required. In the time it takes to preheat your oven, you can get nearly all of your work done: Mix the wet ingredients in one bowl and the dry ones in another and combine. A cookie scoop isn’t necessary but comes in handy for even-sized dough balls that you’ll roll in sanding sugar for a glittery finish before placing on the cookie sheet and baking.
If you’re new to buying molasses, keep in mind that there are several varieties, including blackstrap molasses, and sulphured and unsulphured varieties. We prefer unsulphured for baking (sulphured molasses has a smoky backbone that’s great for barbecue, not so good for cookies). Choose a light variety for a mild molasses flavor, or opt for a robust, dark one for something bolder. The molasses keeps these cookies magically fresh and chewy for days in an airtight container, making them a perfect candidate for a holiday cookie tin or Christmas cookie plate.
Recipe information
Yield
Makes 2½ dozen
Ingredients
Preparation
Step 1
Place racks in lower and upper thirds of oven; preheat oven to 375°. Line 2 large rimmed baking sheets with parchment paper.
Step 2
Whisk 2 cups (250 g) all-purpose flour, 2 tsp. baking soda, 1½ tsp. ground cinnamon, 1 tsp. ground ginger, ¾ tsp. ground cardamom, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl.
Step 3
Whisk 1 large egg, ½ cup (1 stick) unsalted butter, melted, ⅓ cup (67 g) granulated sugar, ⅓ cup (113 g) mild-flavored (light) or robust-flavored (dark) molasses, and ¼ cup (packed; 53 g) dark brown sugar in a medium bowl. Mix dry ingredients into wet ingredients just to combine.
Step 4
Place coarse sanding or raw sugar in a shallow bowl. Scoop out dough with a small cookie scoop or tablespoon and roll into balls (if dough is sticky, chill 20 minutes). Roll in sugar and place on prepared baking sheets, spacing 2" apart. Bake cookies, rotating baking sheets top to bottom and back to front halfway through, until cookies are puffed, crackling, and just set around edges (overbaked cookies won’t be chewy), 8–10 minutes. Transfer to wire racks and let cool.
Do Ahead: Cookie dough can be made and rolled into balls 2 weeks ahead. Freeze on a baking sheet; transfer to resealable plastic bags. Let sit at room temperature 30 minutes before rolling in sugar. Cookies can be baked 1 week ahead; store in an airtight container at room temperature.
Recipe notes
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