Monday, December 10, 2012

Molasses Sugar Cookies

Every year, we bake cookies for our family and friends during the holidays. This is one cookie recipe that we recycle year after year! Not only do we love these chewy and sweet cookies, our loved ones can't live without them! If you are looking for something different this season, make sure to add this recipe to your collection!


1 1/2 sticks of unsalted butter
2 cups of flour
1 cup of sugar for the dough
1 egg
1/4 cup of molasses
1 teaspoonful of cinnamon
1/2 teaspoonful of nutmeg
1 1/2 teaspoonfuls of baking soda
1/2 teaspoonful of salt

*You will need an extra 1/2 cup of sugar to coat the cookie dough before baking.

Kitchen Essentials:
KitchenAid Mixer or hand mixer
Mixing bowl
Cookie sheet
Parchment paper
Measuring cups
Measuring spoons
Cooling rack

Take the butter out of the refrigerator for about 15 minutes in order to soften. Preheat your oven to 350 degrees. Line your cookie sheet with parchment paper.


In your mixing bowl combine the butter, flour, and sugar and mix on medium speed for 30 seconds. Then add the egg, molasses, baking soda, cinnamon, nutmeg and salt. Mix on medium speed for about a minute until all the ingredients are incorporated. 

Add about 1/2 cup of sugar to a small bowl that will be used to coat the cookies before placing them in the oven. Use a teaspoonful to measure out the dough. Using your hands form the dough into a rough circle and place in the bowl with sugar. Make sure that the entire cookie is covered in sugar, this will add a nice little sparkle to the cookie after its done cooking. 

Place the dough two inches apart on the parchment lined baking sheets. Bake cookies at 350 degrees for 12 to 15 minutes. All ovens cook slightly different so keep an eye on the first batch and adjust time accordingly. Once baked, remove from the oven and allow the cookies to rest for about a minute on the cookie sheet before moving them to the wire rack to cool. Repeat until all the cookie dough is used. Enjoy!


  1. Just copying out your recipe to try and am wondering about the order in which you mix the ingredients. Is there a reason why the flour is added with the sugar to the butter, and not adding the sugar first, beating until fluffy and then adding the flour?

    1. No particular reason. This recipe is very forgiving.. Thats the way we have made it for years. This recipe makes thin and chewy cookies.


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