Molasses Cookies | W Network


Molasses Cookies


Maggie Battista

Created date

December 3, 2015

Recipe details - RV

Molasses Cookies are fall and winter favorites, providing just the sort of comfort and flavors to help us get through tough New England weather. The original recipe was shared by a local chef, but I’ve altered it over the years to suit my need for more molasses and more spice. I like more of everything, and after you taste these cookies, you will too. The cookies are dairy-free, so they are a flavorful option for folks avoiding the stuff. 

Keep a kitchen towel handy as this dough is a little slick. If you have any Cinnamon Sugar hiding in your Food Gift Love pantry, then roll the dough in that before baking.

Excerpted from Food Gift Love, © 2015 by Maggie Battista. Photographs © Heidi Murphy. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Meal Type: 
Main ingredient: 
Prep time: 
1 hour and 15 minutes
Total time: 


2 eggs, large

3/4 cup molasses

1 cup granulated sugar, plus more for rolling

1 cup light brown sugar, loosely packed

4 1/2 cups all-purpose flour

2 teaspoons fine sea salt

1 tablespoon + 1 teaspoon baking soda

1 tablespoon ground cinnamon

1 tablespoon ground nutmeg

1 tablespoon ground cloves

1 teaspoon ground ginger

Parchment Paper

Slide Box



Stamps and ink pad (optional)


Cut two large (18x12-inch) sheets of wax or parchment paper. You’ll wrap the cookie dough in the paper.

In a stand mixer, add the eggs, canola oil, molasses, and both sugars. Beat at medium-high speed until well blended.

Add the remaining ingredients to a large bowl, and whisk to combine. Pour the dry ingredients into the mixer, and blend at low-medium speed until combined.

Drop the dough onto one sheet of the wax or parchment paper, using your well-floured hands to press any extra dough bits into the big lump of dough, forming a round disk.

Using a well-floured knife or pastry cutter, slice the dough in half. Slide one half of the dough onto the second sheet of wax or parchment paper.

Shape both doughs into low round disks, and rap them up in the paper. Place on a plate or in a plastic bag and let chill in the fridge 2 hours or up to overnight.

If you'd like to make these in the future, this is the moment to place the dough in the freezer as is or pre-rolled into dough balls (see step 6),

Defrost the dough disks overnight in the fridge before baking, but feel free to bake pre-rolled dough balls from frozen.

Reheat the oven to 350°F. Line cookie sheets with parchment paper (not wax paper). Pour extra sugar onto a large flat plate.

Using a spoon, scoop out 1 tablespoon of dough and form into a ball. Repeat until all the dough is used. Roll the dough balls in the sugar until well coated.

Place on a cookie sheet about 2 inches apart. Bake 8 to 10 minutes until the cookies have flattened slightly and cracked a bit but are still soft to the touch.

Transfer to a cooling rack or new sheet of parchment paper to cool.

Store in an airtight container at room temperature up to 1 week.

Cut a slip of parchment paper to fit the box. Place the cookies in the box vertically. Slide the box cover closed.

Cut a long length of string and wrap it around the box several times. Tie a knot and trim any excess string. Slip a hand-written (or stamped) tag under the string.