One of the first kinds of cookies ever made, Molasses Cookies are just as delicious now as they were two hundred years ago. With a slightly crispy exterior and a soft, spicy interior, these cookies stay moist and tasty for days--if they will last that long!
Baking molasses cookies is like serving up a bite of history. These cookies were one of the first kinds of cookies created in the United States. These tasty treats were made way back in the early 1800s, and molasses was used as a sweetener during this time period because refined white sugar was much more expensive during those days.
Molasses is a sweetener that is a byproduct of the sugar-making process. When sugar is manufactured, the sweet juices from sugar cane or sugar beets are extracted and boiled. During the boiling, the sugar crystallizes and is filtered out of the juice. The leftover juices are what is considered molasses. Sugarmakers perform this process for three successive cycles of boiling and filtering. After each cycle, the leftover molasses is less and less sweet and the resulting liquid is thicker and darker.
Molasses Cookies Recipe
- Large bowl
- Electric Mixer
- Wooden Spoon
- Small bowl
- Baking Pan
Cookie Dough Ingredients
- 3/4 cup Butter softened and at room temperature
- 1 cup Sugar
- 1 pc Egg
- 1/4 cup Molasses
- 1 teaspoon Vanilla
- 2 cups Flour
- 2 teaspoons Baking Soda
- 1 teaspoon Cinnamon
- 1 teaspoon Salt
Topping Mixture Ingredients
- 1/4 cup Granulated Sugar
- 3 teaspoons Cinnamon
- In a large mixing bowl, use an electric mixer or a wooden spoon to cream together the butter and one cup of sugar.
- Mix them until the mixture is light and fluffy.
- Mix in one egg and the vanilla and beat it well.
- Add in the molasses and stir well.
- In a separate bowl, stir together the flour and baking soda with the cinnamon and salt.
- Gradually add it to the butter and sugar mixture, stirring well.
- Cover the bowl with plastic wrap, and place it in the fridge for about an hour.
- After an hour, remove the cookie dough from the refrigerator, and preheat the oven to 350 degrees.
- In a small bowl, stir together the cinnamon and sugar for the topping.
- Take out a tablespoonful of cookie dough, and roll it into a walnut-sized ball with your hands.
- Drop the dough into the cinnamon and sugar mixture and roll the ball around to coat the outside of the dough ball.
- Place the dough balls on an ungreased cookie sheet about 3 inches apart.
- Bake the cookies in the center of the preheated oven for about 10 to 12 minutes.
- Allow the hot cookies to sit on the baking sheets for about 5 minutes before scraping them off onto a wire rack to cool.
- Let them cool for about 20 to 30 minutes before storing in an airtight container.
Key Ingredients: Cream Cheese