Now that it is the best time of year, and yes I am talking about Christmas season, I will be posting a ton! I have so many great chunks of history to share and the fantastic recipes that go along with them. I am so excited to share all of these treats with you over the course of December ( I’m starting a little early cause I just can't wait!)
One of the most classic Christmas cookies around is the molasses cookie. Molasses cookies are chewy, sweet and full of spice, which pairs excellently with a glass of milk, perfect for a certain jolly man in the red suit.
Molasses cookies have been around since the late 1800s and were some of the very first cookies. Molasses was widely used in cookies during that time and into the early 1900s because it was so inexpensive. After WWI, the price of white sugar became significantly less then molasses pushing most to use sugar in replacement of molasses.
While cookies and other baked good began to be made with refined sugars, many recipes still called for molasses because of the sparkle it brings to spice-filled recipes like gingerbread.
Making cookies at Christmas has been a tradition dating back to the medieval times. Molasses cookies are still widely eaten at Christmas because of the Christmas flavors used like ginger and cinnamon.
So as you are getting ready to bake a boat load of cookies this holiday season, remember to include the spice-laden molasses cookie!
Do you like molasses cookies? What Christmas cookie is your favorite? Send me pictures of the cookies you make with some of your loved ones!
- 2 and 1/4 cups all-purpose flour
- 1 and 1/2 tsp. baking soda
- 2 tsp. ground ginger
- 1 and 1/4 tsp cinnamon
- 1/4 tsp. colves
- 1.4 tsp. nutmeg
- 1/4 tsp. salt
- 3/4 cup unsalted butter,softened
- 3/4 packed dark brown sugar
- 1/4 dark molasses
- 1 large egg, room temp.
- 2 tsp. vanilla extract
- 1/3 cup granulated sugar, for rolling
- Whisk the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt together until combined. set aside.
- In a large bowl using a hand-held mixer fitted with a paddle attachment, beat the butter and brown sugar together on high speed until creamy, about 2 mins.
- Add molasses and beat until combined. Then add the egg and vanilla extract and beat until combined.
- On low speed, slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be a little sticky. Cover dough tightly with aluminum foil and chill for 1 hour.
- Preheat oven to 350 degrees. Line two large baking sheets with parchment paper or silpat. Set aside.
- Remove cookie dough from the fridge. If the dough is not room temp, let it sit for 20 minutes.
- Roll cookie dough into 1-inch balls. Roll each in granulated sugar and place on cookie sheet. Bake for 11-12 mins until the edges appear set and tops are cracking.