These Molasses cookies are crispy on the outside and soft on the inside and will literally melt in your mouth. They are a wonderful spiced cookie to add to your family favorites and holiday baking.
These Molasses Cookies, a wonderful spiced cookie, have been popular around New England since the colonial era . You may also hear them called Joe Froggers, which are usually made with rum added. Molasses was a popular traded item in New England to make rum. You may heard of the Great Molasses Disaster in Boston in the early 1900’s. These cookies were born during that time hundreds of years ago. And since we are not that far from Boston, they have been popular in our area as well.
I think we may all agree that everyone loves cookies, even more so around the Holidays. I am so excited to join in on Bob’s Red Mill 50 States of Cookies, representing New Hampshire, and celebrating a cookie from each state in the US.
I have lived here for 11 years now and have had them many times but never made them myself until this year. They are the perfect soft in middle, crisp on the outside cookie that, once you have them, will quickly become a favorite in your house too.
I also decided to make my Molasses Cookies gluten free but you can certainly use their regular all purpose flour baking flour as well. I love Bob’s Red Mill Gluten Free 1-to-1 Baking Flour as my go-to for all my gluten free baking. To be honest, no one ever knows that my baked goods are gluten free unless I tell them. It’s that good!
I can even fit this little babies into my daily macros without any guilt. Just remember, it’s all about moderation.
Gluten Free 1-to-1 Baking Flour
- It is perfectly formulated for baked goods with terrific taste and texture – no additional specialty ingredients or custom recipes required.
- This flour combines finely ground brown rice flour, sweet white rice flour, whole grain sorghum flour, potato starch, and tapioca flour with a touch of xanthan gum.
- The protein in the sorghum flour helps give baked goods an almost wheat-like texture and aids in browning.
- Print this Bob’s Red Mill coupon to use for any holiday baking this year
Be sure to check out all of Bob’s Red Mill United States of Cookies! 50 states, 50 bloggers, 50 cookies, with one mission — to bring our country together for a sweet treat that celebrates our wonderful nation.
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground ginger
½ teaspoon salt
¾ cup butter, melted
½ cup white sugar
½ cup brown sugar
¼ cup molasses
In a a medium bowl, combine the flour, baking soda, cinnamon, ginger, cloves and salt.
In a large bowl, mix together the melted butter, white and brown sugars and egg until smooth.
Stir in the molasses.
Gradually add the flour mixture to the wet ingredients, mixing well.
Cover and chill dough for 1-2 hours.
Preheat oven to 375 degrees F (190 degrees C).
Roll dough into 1 to ½ inch balls, and roll them in white sugar.
Place cookies 2 inches apart onto ungreased baking sheets.
Bake for 8 to 10 minutes in the preheated oven.
Cool on wire racks.
Store in an airtight container to keep from getting hard.
TIP: If they get too crispy, place a slice of fresh bread in the container with the cookies for a few hours and they will get soft again.
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ¾ cup butter melted
- ½ cup white sugar
- ½ cup brown sugar
- 1 egg
- ¼ cup molasses
- In a a medium bowl, combine the flour, baking soda, cinnamon, ginger, cloves and salt.
- In a large bowl, mix together the melted butter, white and brown sugars and egg until smooth.
- Stir in the molasses.
- Gradually add the flour mixture to the wet ingredients, mixing well.
- Cover, and chill dough for 1-3 hour.
- Preheat oven to 375 degrees F (190 degrees C).
- Roll dough into 1 to ½ inch balls, and roll them in white sugar.
- Place cookies 2 inches apart onto ungreased baking sheets.
- Bake for 8 to 10 minutes in the preheated oven.
- Cool on wire racks.
- Store in an airtight container to keep from getting overly crisp.
- TIP: If they get too crispy, place a slice of fresh bread in the container with the cookies for a few hours and they will get soft again.
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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I was selected for this opportunity as a member of Clever and the content and opinions expressed here are all my own.
Your Molasses Cookies look delicious, we will love this recipe! Hope you have a fantastic weekend and thanks so much for sharing with us at Full Plate Thursday!
These look delicious! What a great addition to the United States of Cookies campaign 🙂