Rolled Molasses Cookies
These delightful rolled molasses cookies bring old-fashioned charm and warm spices to your kitchen, making them the perfect treat for the holiday season or any cozy gathering. Made with rich molasses, fragrant ground ginger, cinnamon, and cloves, these cookies are flavorful, soft, and beautifully spiced. The dough is easy to roll out and cut into your favorite festive shapes, making them both fun to bake and stunning to serve. With their slightly crispy edges and tender centers, these cookies pair wonderfully with a hot cup of tea or coffee. Whether you decorate them with icing or enjoy them plain, these rolled molasses cookies are a timeless classic that’s sure to impress. Perfect for holiday baking, cookie exchanges, or simply savoring a nostalgic homemade treat, this recipe will quickly become a beloved addition to your cookie repertoire.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup molasses
- 1 unit large egg
- 4.5 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cloves
- 0.5 teaspoon salt
- 0.25 cup all-purpose flour (for rolling)
Instructions
In a large mixing bowl, cream together the butter and granulated sugar using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Add the molasses and egg to the bowl. Beat again until well combined, scraping down the sides of the bowl as needed.
In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough should be soft but not sticky.
Divide the dough into two equal portions and flatten each into a disc. Wrap in plastic wrap and refrigerate for at least 1 hour or until firm.
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
Lightly flour a clean surface and rolling pin. Roll out one disc of dough to about 1/4-inch thickness.
Use cookie cutters to cut out desired shapes, transferring the cookies to the prepared baking sheets. Leave about 1 inch of space between cookies.
Gather scraps of dough, re-roll, and cut until all the dough is used. Repeat the process with the second disc of dough.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set but the centers are still slightly soft.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Store the cooled cookies in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
4678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.0 g | 137% | |
| Saturated Fat | 58.5 g | 292% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 434 mg | 145% | |
| Sodium | 3918 mg | 170% | |
| Total Carbohydrate | 880.5 g | 320% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 440.9 g | ||
| Protein | 66.4 g | 133% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 822 mg | 63% | |
| Iron | 42.9 mg | 238% | |
| Potassium | 5413 mg | 115% | |
*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.
