Molasco Cookies

This is a recipe from my mom. They’re not so molasses heavy as some versions, which is good when I’m making a bunch to share with coworkers and I’m not sure about their feelings for molasses.

  • 2 1/2 cups sifted flour (I did not sift. I was lazy.)
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon powdered cloves
  • 1/2 teaspoon ginger
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/4 cup dark molasses
  • 3/4 cup butter
  • 1 egg
  • additional sugar

Combine flour, baking soda, cinnamon, cloves and ginger; set aside.

Melt butter and allow to cool slightly. Stir in 1 cup of sugar and the molasses, then add the egg. Mix well. Add the flour mixture and combine well.

Refrigerate dough 4 – 5 hours or overnight. (Or put it in your freezing cold garage for a few hours. That’ll work too and there’s more room out there than in my fridge).

Shape dough into 1-inch balls and roll in additional sugar until lightly coated. Place on a lightly greased sheet (or use a baking mat or parchment paper) and bake for 8 – 10 minutes at 375F. (You did preheat your oven, didn’t you?)

molasco cookies

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One Response

  1. […] were the last of the cookies I put together in a gift back for my coworkers (along with molasco cookies and chocolate trufflettes), and they were by far the favorites.  I had several people send emails […]

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