Boiled Molasses Cookies
Warm, spiced, and irresistibly chewy, these Boiled Molasses Cookies are a nostalgic treat packed with the cozy flavors of cinnamon, ginger, and cloves. This old-fashioned recipe starts with a unique boiling method that blends molasses, brown sugar, and butter for a rich depth of flavor, making these cookies stand out from the crowd. With their perfectly soft texture and a hint of warming spices, they’re the ultimate holiday or anytime indulgence. Easy to prepare with ingredients you likely already have in your pantry, these cookies are ideal for bake sales, cookie swaps, or simply enjoying with a cup of tea. Don't forget to refrigerate the dough for at least two hours to create the ideal consistency for rolling and baking! If you’re searching for a classic cookie recipe that’s as comforting as it is delicious, these Boiled Molasses Cookies are sure to become a family favorite.
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Recipe Information
Ingredients
- 1 cup molasses
- 1 cup brown sugar
- 0.5 cup unsalted butter
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoon ground cloves
- 1 teaspoon baking soda
- 0.25 cup boiling water
- 1 large egg
- 3 cups all-purpose flour
- 0.5 teaspoon salt
Instructions
In a medium saucepan, combine the molasses, brown sugar, and butter.
Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to boil gently and the butter has completely melted. Remove from heat.
Stir in the cinnamon, ginger, and cloves until evenly combined.
In a small bowl, dissolve the baking soda in the boiling water. Add this mixture to the molasses mixture and stir well. Allow it to cool to room temperature, about 10 minutes.
Once cooled, beat in the egg until fully incorporated.
In a large mixing bowl, sift together the all-purpose flour and salt.
Gradually add the molasses mixture to the dry ingredients, stirring gently until a smooth dough forms. The dough will be sticky.
Cover the dough and refrigerate for at least 2 hours or until firm enough to handle.
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
Using a tablespoon or cookie scoop, portion out the dough and roll into small balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
For a more traditional look, slightly flatten each ball with the bottom of a glass or your palm, or leave them as is for a rounder cookie.
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the centers are still soft. Do not overbake.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
3311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.9 g | 77% | |
| Saturated Fat | 30.7 g | 154% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 344 mg | 114% | |
| Sodium | 1466 mg | 64% | |
| Total Carbohydrate | 660.3 g | 240% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 380.7 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 898 mg | 69% | |
| Iron | 34.2 mg | 190% | |
| Potassium | 5362 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
