Irresistible Soft and Chewy Blackstrap Molasses Cookies
Indulge in this nostalgic holiday classic; Molasses Cookies, with a twist!
Revisit this traditional recipe that brings together the perfect blend of warm spices such as ginger and cinnamon. Each bite of these cookies will transport you to a world of cozy flavours and soft, chewy goodness. If you’ve never tried baking with blackstrap molasses before, this recipe is a good starting point. Blackstrap molasses adds a depth and a more robust flavour, almost caramelized to cookies.
Why use blackstrap molasses instead of fancy molasses?
By opting for blackstrap molasses instead of regular fancy molasses, these cookies acquire a richer and more robust flavor. The distinctive touch of bitter molasses perfectly balances with the ideal level of sweetness, creating a delightful and unique taste experience.
What exactly is blackstrap molasses?
Blackstrap molasses is a highly-concentrated, very dark molasses with a robust, somewhat bitter flavour. Like our fancy molasses, it is a pure product and contains no added preservatives.
Many people are fans of the stronger, more robust flavours and use it in recipes such as baked beans, brown bread, and gingerbread. In addition to its deep flavour, blackstrap molasses is recognized as a source of iron and calcium.
Irresistible Soft and Chewy Blackstrap Molasses Cookies
Discover our Soft and Chewy Blackstrap Molasses Cookies. This recipe guarantees a perfect balance of rich flavors and tender texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 portions 1x
- Category: Cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 3/4 cup butter at room temperature
- 3/4 cup white sugar
- 1/2 cup blackstrap Crosby’s molasses
- 1 egg at room temperature
Instructions
- In a medium bowl whisk the dry ingredients. Set the bowl aside.
- In a large bowl, beat the wet ingredients until creamy and combined. This should take about 2 minutes.
- Mix well the dry and wet ingredients together and cover the bowl of dough tightly with plastic wrap and chill for 20 minutes.
- Just before removing the dough from the refrigerator, pre-heat the oven to 350 degrees. Line a large cookie sheet with parchment paper.
- Use a small cookie scoop to portion the molasses cookie dough, ensuring consistent shapes for your cookies.
- Coat the dough balls by rolling them in a bowl of white sugar.
- Arrange the cookie dough balls on the baking sheet with a 3-inch gap between each one.
- Baking time for the cookies should be 11 to 12 minutes or until the edges start to turn slightly browned and firm. The center of the cookie will have a soft chewy center.
- Let the cookies cool on a cooling rack.
Notes
This recipe was inspired by Intentional Hospitality
Marie
Great recipe! However, I feel the recipe would be better using 1 to 1-1/4 teaspoon of baking soda. Otherwise, they have a great flavor, not too sweet, and they are chewy. I’ll make them again.
Tegan
I love this recipe but be aware that it will take longer than stated to make them. And that the amount of cookies you’ll get is EXTREMELY LARGER than listed. I made mine slightly smaller and got over 120 cookies. If I made them the size given in the recipe, I would still have at least 60, not 36 as listed.
Honestly, it’s a good recipie so I’m not complaining. Just be aware that this is NOT a ten minute recipe.
MR
This is my second time using this recipe. These cookies are so soft and not too sweet. This is my new go to recipe for molasses cookies
George Findlay
I love Pubnico Soft molasses cookies!
Anyone tried using Blackstrap Molasses in this recipe? If so, how did you enjoy the result?
Crosby Molasses
We have never tried Blackstrap Molasses in the Pubnico Soft molasses cookie recipe but we should give it a try! Thanks for the idea. -Marie from Crosby’s Kitchen