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Sunday Supper Movement

My dad’s birthday is coming up, and he’s not usually big on presents. If his kids call him, he’s usually happy. However, Dad is like a big kid and loves getting surprises in the mail (especially if I send it to his office). These cookies were Dad’s birthday surprise – something he doesn’t get very often, slightly crunchy on the outside but still nice and soft. Dad got three little bags of these molasses – some for eating and some for freezing. Sooo… HAPPY BIRTHDAY DAD!!

According to a comment on GroupRecipes, these cookies can be made in the food processor instead of a stand mixer, and can also be frozen and prepared as slice-and-bake cookies (roll into a log, 2 1/2 inches thick, wrap in plastic wrap and then foil, and freeze for up to 6 months). I didn’t try it, but if you do, please let us know how it works out!

Molasses Cookies

Adapted from GroupRecipe’s Starbucks Chewy Molasses Cookies

Makes 18 large cookies


  • 2 1/4 c. flour
  • 2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 tsp. ground cinnamon
  • 1 ts. ground ginger
  • 3/4 c. unsalted butter, softened
  • 1 c. (light or dark) brown sugar
  • 1 extra-large egg
  • 1/4 regular unsulphured molasses
  • granulated sugar

Preheat oven to 375 and line two baking sheets with parchment paper. Pour a little granulated sugar (maybe 1/4 c.) in a small bowl or salad plate.  Set aside

In a stand mixer fitted with the paddle attachment, cream butter and brown sugar on high-speed until light and fluffy, about 1 minute. Lower speed to medium and add egg and molasses. Scrape down sides of the bowl and beat at high-speed until mixture no longer looks curdled, about 1 minute.

Sift flour, baking soda, salt, cinnamon, and ginger into wet mixture. Beat on low-speed until well combined, scraping sides of bowl as needed.

Use a 1/4 c. ice cream scoop or measuring up to portion out dough.

Hint: Spray ice cream scoop or measuring cup with vegetable

spray if the dough is sticking to the scoop/cup.

Roll the dough into a ball, and then roll each ball in the plate of sugar. Place on baking sheet, 4-5 inches apart, as the cookies spread quite a bit. Flatten each ball slightly.

Bake for 10-12 minutes, until the cookies are firm to the touch. If baking more than one baking sheet at a time, rotate the baking sheets mid-way through.

Remove from oven. Allow to cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.

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