Now that Thanksgiving is over, it’s time to focus on the holiday baking! And by that I mean cookies galore!! While some people love coming across new, creative cookie recipe to test out during their holiday cookie baking sessions, I prefer to stick to the classics.
My mom and I have a list of our “Classic Christmas Cookies” that we routinely bake year after year. This list consists of my mom’s famous Decorated Sugar Cookies, Peanut Butter Cookies (with mini kisses), Oatmeal Cookies, and last but not least, Molasses Cookies.
My mom and I have been making these four specific cookies consistently for a long as I can remember. Christmas cookie baking is one of my favorite childhood memories. Just thinking about baking any of these sweet treats floods my my mind with cherished memories and puts a smile on my face. Each cookie has it’s own unique shape, smell and taste, all bringing about different memories which fill my heart with overwhelming joy.
When I was little, once December hit, away went the traditional Toll House chocolate chip cookie that would be occasionally waiting for me when I came home from school. In it’s place, stood these rich and chewy molasses cookies. There was nothing better than walking in my house from a long day a school and have these cookies, warm out of the oven, cooling on the counter. I’d sit down at the counter and my mom would bring me over two mini molasses cookies and hot raspberry tea on some of her all white china. It was such a special treat to come home to.
I love that these classic cookie recipes all have more meaning to them than just simply a sweet treat. They are part of our tradition that I hold so close to my heart. I can’t wait to one day continue this tradition with my own children. But for now, I will continue to bake them with my mom, and share the rest of the delicious recipes with all of you!
Today I’m sharing with you my recipe for my Classic Molasses Cookies.
For me this cookie is comfort.
It’s moist, chewy and covered in raw cane sugar.
The deep molasses and warm spices give this cookie its distinct bold flavor.
So, whether you like to try a new and innovative cookie this time of year, or are like me and like to stick to the tradition, give this classic molasses cookie a try! I promise it won’t disappoint!
Classic Molasses Cookies
- 1 1/2 stick butter 3/4 cup
- 1 cup sugar
- 1/4 cup molasses
- 1 egg
- 2 cups whole wheat pastry flour
- 2 1/2 tsp baking soda
- 1 tsp ginger
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/3 cup raw cane sugar
Preheat the oven to 375 F. In a large mixing bowl beat butter, 1 cup of sugar and egg until fluffy. Slowly pour in the molasses and beat till combined.
In a small mixing bowl, sift together the flour, baking soda, cinnamon, ginger and salt.
Slowly combine the dry ingredients into the wet mixture. Do not over mix.
Place the dough in a Ziploc storage bag and place in the fridge for at least 30 min.
In a small dish, place the 1/3 cup of raw cane sugar*.
Once the dough is chilled, scoop out the dough using a tablespoon cookie scoop and drop into the raw cane sugar and roll until covered.
Place the dough on a parchment-lined baking sheet.
Bake for 8-10 minutes or until golden brown.
*Faster Method: put the raw cane sugar in storage bag and place 1-3 balls of dough in the bag and shake until covered.