Years ago, if you’d ask me my favorite type of cookie, I’d probably have said something like chocolate chip or shortbread. However after baking and eating lots of cookies in the years since (especially during the pandemic), I’ve come to realize that I simply love a molasses cookie!!!
Typically you only see them around the holidays, but every year when I have them I once again am reminded that they are sheer perfection.
This recipe is *everything* – the cookies are *big (but not too big), *crunchy from the sanding sugar, *chewy on the inside, and *crisp on the edges. The *crinkle top makes them look amazing, and the *spices & depth of flavor are incomparable.
If you invite me to a holiday party or cookie swap this year – you can count on me bringing these bad boys!!!
I hope you will give them a try! Let me know by tagging me on Instagram (@crunchysaltysweet) or adding a comment below.
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, and salt.
In a large bowl, with a hand mixer (or in a stand mixer), mix together the butter and sugar for 2-3 minutes. Take your time scraping the bowl every 30 seconds or so to ensure everything is mixed thoroughly.
Mix in the egg until combined, and then mix in the molasses, maple syrup, and vanilla. The batter should be light and fluffy.
Pour the dry ingredients into the wet batter. Mix carefully using a hand mixer, or with a spatula, being sure to stop mixing as soon as the batter becomes cohesive.
Place bowl of dough in the fridge, covered, for 30 minutes, or up to overnight. This step is optional, but highly recommended!
Once dough has rested, preheat oven to 400 degrees.
Using a #30 scoop (about 2 tablespoons), scoop the dough into portions, and roll into balls. Roll in the sanding sugar to coat. You can add some colorful sanding sugar to make them even more festive – I like using gold!
Place cookies at least 2 inches apart on a parchment-lined baking sheet.
Bake for 9-11 minutes, or until the edges are just set.
Place baking sheet on a wire rack and let cool for 5-10 minutes. Remove cookies from pan and let cool fully on wire rack.
ENJOY!!!
Once cooled, you can jazz these up with a buttered rum glaze, which is absolutely delicious!
Simply mix the glaze ingredients together, dip the cookies & add some sprinkles!
Adapted from: A Farmgirl’s Dabbles
Makes: 20 cookies
Prep: 40 minutes (10 active minutes)
Bake: 10 minutes
Total: 50 minutes
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter, room temperature
- 3/4 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla
- 1/4 cup molasses
- 3 tablespoons maple syrup
- Sanding sugar, for rolling cookies
Optional Buttered Rum Glaze:
- 1 tablespoon melted butter
- 1 tablespoon dark rum
- 1/4 teaspoon cinnamon
- 1 1/2 cups powdered sugar
- Milk, added 1 tablespoon at a time until you reach the desired consistency
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, and salt.
In a large bowl, with a hand mixer (or in a stand mixer), mix together the butter and sugar. Take your time scraping the bowl every 30 seconds or so to ensure everything is mixed thoroughly.
Mix in the egg until combined, and then mix in the molasses, maple syrup, and vanilla. The batter should be light and fluffy.
Pour the dry ingredients into the wet batter. Mix carefully using a hand mixer, or with a spatula, being sure to stop mixing as soon as the batter becomes cohesive.
Place bowl of dough in the fridge, covered, for 30 minutes, or up to overnight. This step is optional, but highly recommended!
Once dough has rested, preheat oven to 400 degrees.
Using a #30 scoop (about 2 tablespoons), scoop the dough into portions, and roll into balls. Roll in the sanding sugar to coat.
Place cookies at least 2 inches apart on a parchment-lined baking sheet, and bake for 9-11 minutes, or until the edges are just set.
Place baking sheet on a wire rack and let cool for 5-10 minutes. Remove cookies from pan and let cool fully on wire rack.
OPTIONAL GLAZE: Once cooled, you can jazz these up with a buttered rum glaze, which is absolutely delicious!
Simply mix the glaze ingredients together, dip the cookies & add some sprinkles!
NOTE: To freeze for later, complete all steps, except baking, and place dough balls (on sheet pan) into the freezer for at least 30 minutes. Once the cookie balls are mostly firm, transfer to well-sealed bag or storage container. Frozen cookies can be baked directly from the freezer, just add 2 minutes to the baking time.
Crunchy Salty Sweet 