Scotch Molasses Cookies
Indulge in the warm, nostalgic flavors of Scotch Molasses Cookies, a delightful treat that puts a sophisticated twist on a classic favorite. Infused with rich molasses, hints of ground ginger, cinnamon, and cloves, these cookies offer a cozy, spiced depth that’s perfect for the holiday season or any time you crave comfort. The optional addition of Scotch whisky elevates their flavor profile, adding a subtle, smoky complexity that sets them apart from traditional molasses cookies. With their soft, chewy centers, crackled sugar-coated tops, and irresistible aroma, they’re a joy to bake and share. Ready in under 30 minutes, this easy recipe yields up to 36 cookies, making it ideal for gift-giving or entertaining. Whether paired with a cup of tea or savored straight from the cookie jar, these Scotch Molasses Cookies are sure to become a beloved staple in your dessert repertoire.
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Recipe Information
Ingredients
- 0.75 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 0.5 cup Molasses
- 1 piece Large egg
- 2.5 cups All-purpose flour
- 2 teaspoons Baking soda
- 1 teaspoon Ground ginger
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground cloves
- 0.25 teaspoon Salt
- 1 tablespoon Scotch whisky (optional)
- 0.25 cup Granulated sugar for rolling
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
Beat in the molasses, egg, and Scotch whisky (if using) until fully combined and smooth.
In a separate bowl, whisk together the flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Scoop dough by tablespoonfuls and roll into balls. If the dough is sticky, chill it in the refrigerator for 15–20 minutes before rolling.
Roll each ball of dough in granulated sugar until fully coated and place them onto the prepared baking sheets, spacing about 2 inches apart to allow for spreading.
Bake in the preheated oven for 9–11 minutes, or until the edges are set and the tops are cracked. The centers may look slightly underbaked but will firm up as they cool.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to one week, or freeze for longer storage.
Nutrition Facts
Calories |
111 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.2 g | 5% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 88 mg | 4% | |
| Total Carbohydrate | 17.2 g | 6% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 10.5 g | ||
| Protein | 1.1 g | 2% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 13 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 76 mg | 2% | |
*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.
