Small Batch Molasses Cookies

What Are Molasses Cookies?

Molasses cookies, a traditional favorite, are soft, chewy delights known for their rich depth of flavor, thanks to molasses and warm spices. Originating in Europe, particularly Germany, they were introduced to the United States by European settlers and surged in popularity in the 19th century as molasses became more accessible and affordable. The inviting aroma and comforting flavors of molasses cookies make them a classic choice, particularly during the colder months and holiday season, although they’re enjoyed year-round worldwide.

• Butter: Butter, whether salted or unsalted, imparts a rich, buttery taste to the cookies. In this molasses cookie recipe, it’s crucial to use softened butter. This allows for easy creaming with sugar, creating air pockets that result in light, airy cookies. The ideal consistency is one where the butter is cool but yields to gentle pressure, leaving an imprint. If needed, coconut oil can be a suitable substitute.
• Brown Sugar & Molasses: Together, they give the iconic taste and chewiness. If you don’t have brown sugar, here’s our quick recipe for making a small batch of brown sugar. If you’ve got leftover molasses, consider using it in a small batch of Gingerbread or Sloppy Joes!
• Egg yolk: 1 large egg yolk is all that is needed in this small batch molasses cookie recipe. Hold on to that egg white and use in in any one of our egg white recipes like a small batch of Meringues or a mini Texas Sheet Cake.
• Vanilla extract: Enhances the flavor profile. Substitute with maple syrup or almond extract.
• Flour: All-purpose flour offers a soft texture. This recipe has also been tested with King Arthur Gluten Free Measure For Measure Flour with success. If you’d like to make gluten-free molasses cookies, I recommend using this brand of gluten-free flour.
• Baking soda: This ingredient contributes to that signature cracked look that we expect from molasses cookies. Baking soda is also what gives the cookies a little lift.
• Spices: We use a careful blend of cinnamon, ginger, and cloves which is what every molasses cookie needs.
• Sugar for Rolling: Provides a sparkly finish.

Salted Butter Note: I use salted butter in this recipe for a touch of extra flavor. The difference in salt content between salted and unsalted butter is minimal in small batches, so feel free to use what you have on hand. Unsalted butter is a better choice if you’re watching your sodium intake.

Choosing The Right Molasses For Cookies?

For molasses cookies with a rich flavor, dark molasses is the ideal choice. It gives a deep, robust taste and helps keep the cookies moist and chewy. Among the most recognized brands for this are Grandma’s and Brer Rabbit. However, it’s generally advised to avoid blackstrap molasses for these cookies, as its strong flavor can be overpowering.

In the UK, light treacle, also known as golden syrup, and black treacle are commonly used as alternatives to molasses.

But what is molasses? It’s a thick, dark syrup created during the sugar-making process and is what gives brown sugar its distinctive color.

There are several types of molasses:

• Light Molasses: This is the lightest in color, coming from the first boil of the sugar cane, and is notably sweet.
• Dark Molasses: Obtained from the second boiling, it has a darker color and a less sweet flavor, making it the perfect fit for our cookie recipe.
• Blackstrap Molasses: Produced from the third boil, it has the lowest sugar content and a more bitter taste. Although it’s nutrient-rich, its intense flavor makes it suitable for only certain recipes.

How To Make Molasses Cookies

These step-by-step photos and instructions are here to help you visualize how to make a small batch of molasses cookies. See the recipe box below for ingredient amounts and full recipe instructions.

1. Start by beating softened butter and brown sugar together in a medium-sized bowl using an electric mixer at medium speed. Continue until well combined, which should take about 1 minute.

Pro Tip: The process of creaming the butter and brown sugar together is crucial. It incorporates air into the batter, creating tiny air pockets. This trapped air expands during baking, causing the cookies to puff up and become lighter. For effective creaming, ensure the butter is soft but not melted. If the butter appears oily or shows signs of melting, it’s too warm and won’t aerate the batter as needed.

2. Add the egg yolk, molasses, and vanilla to the mixture, and continue beating until these ingredients are thoroughly combined.

3. In a different, smaller bowl, mix together the flour, ginger, cinnamon, baking soda, and cloves.

4. Gradually incorporate the dry ingredients into the wet mixture of butter, sugar, and molasses. Mix at a low speed until a dough begins to form.

5. Wrap the dough tightly using either plastic wrap or aluminum foil and chill it in the refrigerator for 20 minutes.

Pro Tip: Taking the time to chill your cookie dough before baking significantly impacts the final outcome of your cookies. When you chill molasses cookie dough, it prevents the cookies from spreading too much. This is because the fat in the dough, when chilled, melts more slowly compared to when it’s at room temperature. The longer the fat stays solid, the less the cookies will spread while baking. Moreover, chilling the dough also helps to concentrate and enhance the flavors.

6. Preheat your oven to 350°F (177°C). Meanwhile, line a baking sheet with parchment paper or a silicone baking mat and set it aside.
7. After chilling, take the dough out of the refrigerator. Form the dough into 1-inch balls.

8. Roll each dough ball in granulated sugar, then place them on the prepared baking sheet, ensuring they are spaced 2 to 3 inches apart.

9. Bake the cookies for 8-10 minutes, or until the edges are set. After baking, let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

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