I didn’t expect to fall in love today, but I fell hard and fast. My desk is overflowing with sticky notes and lists of recipe ideas that I jot down when inspiration strikes, and I’ve had classic molasses cookies on said list for quite some time. Over the summer I stocked up on pure blackstrap molasses after I read about its health benefits. I add a smidge to my coffee each morning, but I’ve been eager to do something extra with it besides stirring it into my morning brew. These Molasses Sugar Cookies are the result of that vision, and it was instant love after first bite!
Blackstrap molasses is a true gem in the culinary world. Unlike refined sugar (which has zero nutritional value,) blackstrap molasses is considered a superfood as it is rich in vital vitamins and minerals such as iron, calcium, magnesium and Vitamin B6. It’s a great substitute in baking to use in place of refined sugars, and some studies have even shown that it helps in reducing stress, reduces PMS symptoms and promotes bone and skin health. Give me ALL the cookies! 😉
When thumbing through another one of my old church cookbooks, I stumbled upon a recipe for these molasses sugar cookies. I made just a few modifications, mixed up the batter, poured in a little molasses and before I knew it the whole house smelled like Christmas! The cinnamon and nutmeg aromas filling the air always give me those warm fuzzy feelings that I love. I could barely wait for the cookies to cool before taking my first bite!
When cooled, these cookies are perfectly soft on the inside and have just the right amount of crisp on the outside. They’re a perfect coffee-dunking cookie, and they’re going to make amazing treats to share during the upcoming holidays!
- ¾ cup salted butter, softened
- 1 cup white granulated sugar + ½ cup for dusting
- 1 large egg
- ¼ cup blackstrap molasses
- 2 cups all purpose flour
- 2 tsp baking soda
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- Preheat oven to 350 F
- Cream butter using a stand mixer and gradually add one cup sugar, beating at medium speed.
- Add egg and molasses and continue to beat
- In a separate bowl, combine flour, baking soda, cinnamon, ginger and nutmeg.
- Add about one-fourth of dry mixture at a time to creamed mixture, continuing to beat at medium speed until all flour mixture is incorporated.
- Chill dough for 1 hour
- Shape dough into 1 inch balls and roll in ½ cup sugar
- Place 2 inches apart on a greased cookie sheet
- Bake for 10 minutes
- Tops will begin to crack. Allow to cool briefly on cookie sheet. Transfer to a wire rack to finish cooling
The sugar crystals on the outside and the thin line of fudginess on the inside make these cookies a new favorite in my book, and the hunt is officially on to find more ways to incorporate pure blackstrap molasses into more of my cooking and baking!
Do you use pure blackstrap molasses in your cooking? Leave a comment below and share the love – or a recipe or two! 😉
Click here for other simple dessert ideas from Southern Made Simple!