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Soft and Sweet Molasses Roll Out Cookies

Molasses Cut Out Cookies 2

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Kids can go through some picky stages. For years Chloe adored spices, but recently she's been on a spice boycott. For instance, it used to be that she couldn't get enough cinnamon in her oatmeal. Now however, any time that I get out the cinnamon she responds with a scowl and a little bark of, "I don't want it". Ah...the joys of the friendly fours.

Cinnamon isn't the only spice Chloe has been pushing back on recently, so the other day when I was in the holiday groove, instead of making my beloved Gingerbread Cookies -- which feature four spices (cinnamon, nutmeg, ginger and clove) and get most of their sweet flavor from molasses -- I dropped the spices completely and made these Molasses Roll Out Cookies. I first started using molasses as a sweetener for my kids' cooking when they were babies since molasses are packed with iron. They also happen to feature a rich, vibrant flavor which can stand on their own and take the starring role in these cookies.

Molasses Roll Out Cookies 2

Most roll-out doughs like the ones for sugar cookies and gingerbread need to be refrigerated before you can roll them out and use cookie cutters. Not this dough. It is so easy to make and because you can roll it out immediately, it's perfect for those spontaneous cookie baking sessions when your kids want to make cookies now and not have to wait until the dough has sat long enough in the fridge.

These baked gems may have the same appearance as gingerbread and a similar depth of flavor, but they're a lot milder not to mention seriously addictive. It's also the perfect time of year to make these, so what are you waiting for?

Molasses Roll Out Cookies 3

Molasses Roll Out Cookies  (makes 6 dozen 2-inch cookies)

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Kids can go through some picky stages. For years Chloe adored spices, but recently she's been on a spice boycott. For instance, it used to be that she couldn't get enough cinnamon in her oatmeal. Now however, any time that I get out the cinnamon she...

Ingredients

  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 cup unsalted butter, at room temperature
  • 1/4 cup packed dark brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup unsulphered molasses

Preparation

  1. 1. Preheat oven to 350F.
  2. 2. In a bowl, whisk together the flour, baking soda and salt and set aside.
  3. 3. In the bowl of a standing mixer, or with an electric mixer, cream together the butter and sugar until light and fluffy, about 5 minutes.
  4. 4. Add the egg, vanilla and molasses, and mix until combined.
  5. 5. Gradually add the dry ingredients to the wet until just combined.
  6. 6. Roll out the dough between two pieces of parchment paper to 1/2 inch thick for softer and chewier cookies. Roll them thinner for crispier cookies.
  7. 7. Cut out with cookie cutters and bake for 10-12 minutes.
Molasses Roll Out Cookies

Nutrition Information

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Comments






  1. Nancy M

    April 27, 2014 at 8:06 am

    Just tried these-came out great. I did
    use white whole wheat flour, next time I will use white all purpose
    flour as the WWW flourseems to make them a bit “gritty” –they truly are easy to make !

  2. Roxanne Elizabeth

    December 24, 2013 at 3:33 pm

    I just made them and they’re spectacular. The texture is perfect, my family likes cookies on the softer side so I only cooked them for 9 minutes and them came out great.

  3. Daphne

    December 23, 2013 at 5:49 am

    How long can I keep these cookies without keeping it in the fridge, and how long in it?

  4. Sara

    December 21, 2013 at 10:25 pm

    Is there a typo in this recipe – should be 1/4 lb butter (1 stick)?

  5. Kate P

    December 16, 2013 at 10:47 pm

    Hi Catherine,

    I was wondering if you think this recipe could be successfully converted to gluten and dairy free? My daughter is now on a Gfdf diet but I am sure she’d love them if we were able to convert it.

    Thank you!

    Kate

    • Catherine McCord

      December 17, 2013 at 12:34 pm

      I haven’t tested it that way, but I think if you use a good all purpose gluten free flour (like Bob’s Red Mill) that should work great! In the past, I’ve had success using vegan butter like Earth’s Balance in place of butter in cookie recipes!

      • Mamta

        February 7, 2014 at 5:51 pm

        I just made these cookies with Bob’s Red Mill flour and coconut oil. I put 1/4 cup coconut oil in the fridge to harden and then creamed it with brown sugar in a bowl with electric mixer. Results were just perfect!

        • Mamta

          February 7, 2014 at 5:52 pm

          *Bob’s Red Mill Gluten Free Flour! Sorry…

  6. Cyndy

    December 14, 2013 at 9:41 pm

    I followed the recipe exactly and the dough was very crumbly. What would be the best liquid to add to make it less crumbly?

    They were still delicious but we got FAR less than 6 dozen.

  7. Courtney

    December 11, 2013 at 12:42 am

    I made these tonight and my dough was also very dry and crumbly – so much so that it wouldn’t even hold together. I ended up adding another 1/4 cup butter and a bit more molasses and the consistency of the dough seems better.

  8. Rachel @ GrokGrub

    December 10, 2013 at 9:03 am

    Ha, I was wondering why you didn’t just call the Gingerbread, until I read your explanation. :-)

  9. Kim Beaulieu

    December 10, 2013 at 6:31 am

    I love this recipe Catherine. I’m always trying out different ones and this is fantastic.

  10. outdoormama

    December 9, 2013 at 3:09 pm

    I’m not a baker by any means, so please excuse my ignorance. I’ve mixed all of the ingredients per the recipe and the dough is really dry. aren’t they going to crumble when baked? also, after rolling out the dough and using the cookie cutters, do i transfer the cookies to a cookie sheet on the parchment paper or without parchment paper?

    • Catherine McCord

      December 9, 2013 at 3:28 pm

      The dough should not be dry! It should be soft and smooth. Did you add the 1/4 cup molasses? I transfer them onto a Silpat on a baking sheet. You can put them on parchment paper on the baking sheet, or straight onto the the baking sheet!

  11. Jennifer Day

    December 8, 2013 at 3:37 pm

    I just made these, taste delicious, but no way near 6 dozen and mine are thinner than 1/2 inch, I got only 2 dozen and my cutters are just a tad bigger than 2″ maybe 2.5…i had to read the recipe 3 times to make sure I did it right!!

  12. Kate

    December 8, 2013 at 8:08 am

    Cute! Can’t wait to try with my kiddos. I love that you don’t have to wait to roll them out.

  13. Emma

    December 8, 2013 at 6:11 am

    Can I freeze these? Before or after baking?

  14. Dalila

    December 6, 2013 at 10:42 pm

    Where do you get your molasses? Here in Canada, haven’t been able to find unsulphured molasses anywhere :(

    • Sara

      December 14, 2013 at 7:08 pm

      In Canada, bulk Barn has un sulphured Molasses:)

    • Catherine McCord

      December 7, 2013 at 3:02 pm

      It is in the baking or syrup section of all the local grocery stores here! Maybe a health food or specialty store would have it?

  15. Kari

    December 6, 2013 at 1:51 pm

    Although these were really easy to make, I thought the flavor was too mild (for my taste). If I make them again, can I add more molasses or will this mess up the consistency of the dough?

    • Catherine McCord

      December 6, 2013 at 3:40 pm

      It will make the dough a little more pliable and soft, but it won’t hurt! Just put the dough in the fridge for 10-15 minutes to stiffen it up!

      • Kari

        December 6, 2013 at 5:17 pm

        Ok, thanks! Will try again since were super easy to make…I know my 3yo won’t mind giving it another shot :) Thanks for all you do!

  16. April

    December 6, 2013 at 1:25 pm

    I have a jar of blackstrap molasses that I have never used. Is that the same as unsulphered? Will give these a try with GF flour mix. Thanks.

    • Catherine McCord

      December 6, 2013 at 3:42 pm

      Blackstrap is less sweet and has a stronger flavor. So if you like the stronger molasses flavor then it is fine to use blackstrap!

  17. Honna

    December 6, 2013 at 1:23 pm

    Will white whole wheat flour work with this recipe?

    • Catherine McCord

      December 6, 2013 at 3:42 pm

      I haven’t tested it in these, but I think it would work just fine!

  18. Ashley | Our Full Table

    December 6, 2013 at 1:10 pm

    Yummo! I’m adding these to my baking list!

  19. Jessica

    December 6, 2013 at 12:34 pm

    Thank you – this is so timely. I had just copied a recipe for ginger snaps and this recipe is easier and yields more cookies. :) So glad I get your daily notes. Happy Holidays!

  20. Robin

    December 6, 2013 at 12:19 pm

    Ok…silly question time…do you sprinkle the powdered sugar on top before or after baking?

    • Amy

      December 6, 2013 at 4:00 pm

      Ha, that was my question, too– thanks! I’m excited to try baking these with my daughter this weekend.

    • Catherine McCord

      December 6, 2013 at 3:43 pm

      After baking!