I love homemade cookies, especially during the holidays. These Molasses Roll Out Cookies 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? 

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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 says she doesn’t want it!

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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.

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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.

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Wanting more roll out cookie recipes? Try my Gingerbread Cookies or Gluten-Free Sugar Cookies

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Soft and Sweet Molasses Roll Out Cookies

These Molasses Roll Out Cookies may have the same appearance as gingerbread cookies and a similar depth of flavor, but they're a lot milder and perfect for kids!
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Servings: 24
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients  

Instructions 

  • Preheat oven to 350F.
  • In a bowl, whisk together the flour, baking soda and salt and set aside.
  • 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.
  • Add the egg, vanilla and molasses, and mix until combined.
  • Gradually add the dry ingredients to the wet until just combined.
  • 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.
  • Cut out with cookie cutters and bake for 8-10 minutes for small cookies 12-14 minutes for larger cookies.

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Nutrition

Calories: 100kcal | Carbohydrates: 17g | Protein: 2g | Fat: 3g | Cholesterol: 15mg | Sodium: 105mg | Sugar: 6g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a 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. I create simple, healthy recipes the whole family will love.

Comments

  1. They taste great. We substituted coconut oil for the butter because of a milk allergy. Definitely doesn’t make 6 dozen, we will double or triple the recipe next time!

  2. 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.

  3. 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.

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