Soft and Sweet Molasses Roll Out Cookies

Molasses Cut Out Cookies 2

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

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

Prep Time: 0 mins Cook Time: 0 mins

nut free

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. Preheat oven to 350F.

2. In a bowl, whisk together the flour, baking soda and salt and set aside.

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. Add the egg, vanilla and molasses, and mix until combined.

5. Gradually add the dry ingredients to the wet until just combined.

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. Cut out with cookie cutters and bake for 10-12 minutes.

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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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41 comments

  • Robin

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

    leave a comment

    • Catherine McCord

      After baking!

      leave a comment

    • Amy

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

      leave a comment

  • Jessica

    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!

    leave a comment

  • Ashley Our Full Table

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

    leave a comment

  • Honna

    Will white whole wheat flour work with this recipe?

    leave a comment

    • Catherine McCord

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

      leave a comment

  • April

    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.

    leave a comment

    • Catherine McCord

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

      leave a comment

  • Kari

    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?

    leave a comment

    • Catherine McCord

      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!

      leave a comment

  • Dalila

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

    leave a comment

    • Catherine McCord

      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?

      leave a comment

    • Sara

      In Canada, bulk Barn has un sulphured Molasses:)

      leave a comment

  • Emma

    Can I freeze these? Before or after baking?

    leave a comment

    • Catherine McCord

      I freeze them after baking for up to 3 months!

      leave a comment

  • Kate

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

    leave a comment

  • Jennifer Day

    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!!

    leave a comment

  • Outdoormama

    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?

    leave a comment

    • Catherine McCord

      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!

      leave a comment

  • Kim Beaulieu

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

    leave a comment

  • Rachel GrokGrub

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

    leave a comment

  • Courtney

    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.

    leave a comment

  • Cyndy

    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.

    leave a comment

  • Kate P

    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

    leave a comment

    • Catherine McCord

      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!

      leave a comment

  • Sara

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

    leave a comment

    • Catherine McCord

      Nope! It is 1/4 cup butter, or 1/2 a stick!

      leave a comment

  • Daphne

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

    leave a comment

    • Catherine McCord

      I would say about 7 days!

      leave a comment

  • Roxanne Elizabeth

    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.

    leave a comment

  • Nancy M

    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 !

    leave a comment

  • Lunch Date Newsletter #17: Last Week's Big Health News Caroline Kaufman, MS, Rdn

    […] Soft and Sweet Molasses Roll Out Cookies – weelicious […]

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  • Toasted Coconut Chocolate Chip Oat Sorghum Cookies Jeanette's Healthy Living

    […] Eats: Florentines (gluten-free) Virtually Homemade: Soft Sugar Cookies (gluten free) Weelicious: Molasses Roll Out Cookies Dishing With Divya: Eggless Coconut Cookies Taste with the Eyes: Heavenly Fried Cookies with […]

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  • Rugelach-Your New Go-To Holiday Cookie The Wimpy Vegetarian

    […] Eats: Florentines (gluten-free) Virtually Homemade: Soft Sugar Cookies (gluten free) Weelicious: Molasses Roll Out Cookies Dishing With Divya: Eggless Coconut Cookies Taste with the Eyes: Heavenly Fried Cookies with […]

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  • Eggnog Cookies Daisy At Home

    […] Eats: Florentines (gluten-free) Virtually Homemade: Soft Sugar Cookies (gluten free) Weelicious: Molasses Roll Out Cookies Dishing With Divya: Eggless Coconut Cookies Taste with the Eyes: Heavenly Fried Cookies with […]

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  • Crystallized Ginger Shortbread » Featured » The Mom 100 Cookbook

    […] Eats: Florentines (gluten-free) Virtually Homemade: Soft Sugar Cookies (gluten free) Weelicious: Molasses Roll Out Cookies Dishing With Divya: Eggless Coconut Cookies Taste with the Eyes: Heavenly Fried Cookies with […]

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  • Flourless Gluten-Free Ginger Cookies Easy Desserts

    […] Eats: Florentines (gluten-free) Virtually Homemade: Soft Sugar Cookies (gluten free) Weelicious: Molasses Roll Out Cookies Dishing With Divya: Eggless Coconut Cookies Taste with the Eyes: Heavenly Fried Cookies with […]

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  • Karo

    Can I substitute the molasses for maple syrup?

    leave a comment

  • Becky Muotka

    The cookies were just ok. i baked one batch and found them to be a bit bland so I added cinnamon and a little cardamom which helped. I agree that the dough was a bit dry and yes I double checked my ingredients. Your recipes says it bakes 6 dozen, which I only got about 30 cookies and rolled them 1/2 inch at most, and used a fairly small star cookie cutter.. With only 2 cups of flour I was skeptical about the number you had.. It looks like many people like them, so this is just one comment, so hopefully people will try them first before giving any feedback.

    leave a comment

  • Lee

    Didn't care for these. Next time I'd go with a classic recipe like Joy of Cooking. No one in my family finished one.

    leave a comment