Chewy and soft molasses coffee cookies

Servings: 2 1/2 dozen serving(s)

Prep time: 15 minutes

Total time: 23 minutes

Cooking time: 8 minutes

Take me to the recipe

chewy and soft coffee molasses cookies

A plain old molasses cookie that isn’t so plain…

Molasses and coffee is one of my favourite combinations. I love it in marinades and in cakes but this is the first time that I have come across it in a cookie recipe. Turns out the molasses-coffee combo has been around for eons. In fact, this recipe likely dates back to the 1800’s.

Chewy and soft molasses coffee cookies

The coy coffee flavour makes the cookie feel decidedly modern in taste. And it`s a little deceptive — if you didn`t know there was coffee in the recipe you might be hard pressed to figure out what the extra yummy flavour is.

 

Chewy and soft molasses coffee cookies

If you’re looking for an everyday kind of cookie that’s simple and satisfying I’d say this is for you.

Definitely an after school sort of cookie in our house, you can dress them up with a little leftover frosting or may be some jam, or sandwich with frosting and jam.

I made this batch with two cups of white flour and one cup of barley flour but suit yourself. You can use all white flour or mix is a little whole grain. The spicing is mild but if you prefer a bit of a kick double the ground ginger called for.

Chewy Molasses Coffee Cookies

From Historic Cold Spring Village, New Jersey

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1/2 cup Crosby’s Fancy Molasses
  • 1 egg well-beaten
  • 1 tsp. vanilla
  • 1 1/2 tsp. baking soda
  • 1/2 c. coffee (hot and strong)
  • 3 cups flour, spooned in
  • 1/2 tsp. cinnamon
  • 1 tsp. ginger
  1. Preheat oven to 375 F.
  2. Add baking soda to coffee while still hot, let cool.
  3. In a medium bowl beat butter and sugar until creamy. Add the following and beat after each addition: molasses, egg, vanilla and cooled coffee mixture.
  4. In another bowl mix flour, cinnamon and ginger. Add dry mixture to creamed mixture a little at a time, stirring with a spoon.
  5. Drop by spoonful onto parchment lined cookie sheet with about 2 1/2 inches in between.
  6. Bake at 375 degrees for about 8 minutes.

If you love simple cookies try our recipe for Brown Sugar Sandwich Cookies.

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6 thoughts on “Chewy and soft molasses coffee cookies

  1. Lise says:

    Can you use instant coffee or should it be brewed ?
    Thank you

    1. Bridget Oland says:

      Hi there, Instant coffee would work just fine in this recipe. Flavoured coffee would be yummy too.

  2. Joyce says:

    Sound’s like something I will make. My husband has a gluten allergy but my recipe for his ginger cookies is the same only I use gluten free brown rice flour. I think this will work the same. Let you know after I try it.
    Joyce

    1. Bridget Oland says:

      Hi Joyce, Please do let me know. It would be great to know if these cookies could so easily be adapted to gluten free.

  3. Bindia says:

    Can you freeze these cookies to bake another day?

    1. Bridget Oland says:

      Hi Bindia, I haven’t ever tried freezing this dough but it’s worth a try. Let me know if it works for you and if you bake them from frozen or let the dough thaw a bit first. Thanks.

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