Sunday, November 10, 2013

Molasses Cookies

I first posted this cookie recipe almost exactly three years ago! While there is nothing magical about baking theses cookies in the fall, it has become a sort of tradition for us. I don’t use regular molasses in these cookies – I use sorghum syrup. And we just happen to know some people who make sorghum syrup. And that always happens in the fall! So, every time we get a fresh batch of sorghum syrup, you guessed it, I bake these cookies!

molasses cookies with candle

In an electric mixer, cream together 1 cup sugar, 1/2 cup brown sugar, and 1 cup butter. Add in 2 beaten eggs and 1 cup molasses (or sorghum syrup). Mix 4 cups flour, 2 teaspoons cinnamon, 1 teaspoon salt, 4 teaspoons baking soda, and 1 teaspoon ginger. Slowly add the flour mixture to the sugar mixture and mix to combine.

molasses cookies with pedestal

Roll the dough into walnut-sized balls, and coat with sugar. (If the dough is too sticky, refrigerate for 30 minutes.) Bake on an ungreased cookie sheet for 8-9 minutes at 375.

molasses cookies with pumpkin

Holy delicious, Batman! These cookies are so yummy… it’s a good thing I don’t think to make them other than in the fall!

Molasses Cookies

  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1 cup butter
  • 2 eggs, beaten
  • 1 cup molasses or sorghum syrup
  • 4 cups flour
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 4 teaspoons baking soda
  • 1 teaspoon ginger
  1. In an electric mixer, cream sugars and butter. Add eggs and molasses.
  2. In a large bowl, mix flour, spices, and baking soda. Slowly add this to the sugar mixture and combine.
  3. Roll cookie dough into walnut-sized balls and coat with sugar.
  4. Bake on ungreased cookie sheets for 8 minutes at 375 degrees F. Makes 3 dozen cookies.
Mug of beer on a pub table
{I am participating in Indiana’s Family of Farmers Table Talk Series and received a gift in exchange for my participation.}

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