Thick Molasses Cookies

When I was little, I loved when Mom would read me the (in hindsight, rather gruesome) story of Little Red Riding Hood.

I loved hearing all about her red hooded cape and how she walked through the forest on her way to Grandma’s house. However, my favourite part of that story was the basket filled with the thick molasses cookies that Red Riding Hood was taking to Grandma.

Thick Molasses Cookies

In my mind’s eye, I can still see mounds of thick molasses cookies tucked into a red and white gingham lined, round wicker basket.

While I am not sure of the recipe for those particular molasses cookies, this recipe is how I imagine those Thick Molasses Cookies were made.

Thick Molasses Cookies

Gather your ingredients before beginning. That way you are certain you have everything you will need.

Thick Molasses CookiesThick Molasses Cookies

Don’t overwork the dough or add too much flour. If you do, you may end up with a tough, dry cookie.

Thick Molasses Cookies

To prevent sticking, roll dough between two sheets of waxed paper or on a LIGHTLY floured work surface.

Thick Molasses CookiesThick Molasses Cookies

Sprinkle cut out cookies with sparkling (large grain) or regular white sugar.

Thick Molasses Cookies

 

5.0 from 2 reviews
Thick Molasses Cookies
 
Serves: 48
Ingredients
  • 1 cup vegetable oil
  • 1 large egg
  • 1 cup white sugar
  • 1 cup molasses
  • ½ cup milk
  • 51/4 cups all-purpose flour
  • 2 tsp. baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground cloves
  • *3-4 Tbsp. white sparkling or granulated sugar for sprinkling on cut out cookies.
Instructions
  1. Preheat oven to 375 ° and line baking sheet with parchment paper.
  2. In a large bowl, beat oil, sugar and egg together. Add molasses, continue beating until well combined. Stir in milk.
  3. Sift all dry ingredients together and gradually add to bowl, mixing slowly until combined. Don't overmix.
  4. Divide dough into three or four balls.
  5. Working on a floured surface, or between layers of waxed paper, roll out each ball until 6mm (1/4") thick.
  6. Using a floured 5cm ( 2") round cookie cutter cut out cookies and transfer to baking sheet.
  7. Sprinkle each cookie with sparkling sugar and bake ~ 8min or just until set and cookies appear dry. Immediately remove from cookie sheet to cooling rack.
  8. Repeat with remaining dough and it is okay to reroll scraps but try to be as gentle as possible.

In addition to eating these cookies warm from the oven, I also love that, unlike some cookies, these actually seem better the next day.

As always, if you have any questions at all, please feel free to ask and I will do my very best to answer.

 

Comments

  1. I have a few recipes for ginger snaps but this looks like it was “made-to-order” for a delicious molasses cookie. Although milk is the healthy choice I love to eat molasses cookies with a hot cup of tea. I have even been know to “dunk” a cookie or two.. Can’t wait to try this recipe.

  2. So close to my mother’s fabulous old fashioned molasses cookies. Thank you for sharing this recipe.

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