Making Molasses Cookies, Vin Style

August 16, 2023  •  Leave a Comment

I have been asked for this one and I ate three just writing this recipe.  This is adapted from another recipe which had some mistakes I've corrected, and simplified steps.  Most recipes say room temp eggs and butter; I say don't fuss.  Put the dry ingredients (flour, salt, baking soda, ginger, cinnamon, cloves, cardamom, sugar)  in a big bowl and whisk it all together well.  In a mixer bowl put all the wet ingredients -butter cut into cubes, molasses, eggs- and cream until mostly butter is broken up, and then add the dry mix a cup at a time.  Mix and push dry mix to the center occasionally but should be a wet ball.  Using a small scoop (2 tablespoon) to put dough balls onto a parchment sheet.  Press with a fork to flatten once.  Leave 1.5 inch betweek cookies to spread.  Don't over-bake.  These are meant to be chewy but crispy, 2 dozen 3-4 inch cookies.

Preheat to 350 degrees

Wet Ingredients:

1-1/2 cups butter, salted, cut into cubes

1/2 cup dark molasses

2 large eggs (3 if small)

Dry Ingredients:

1/4 tsp salt

1 tsp ground cloves

1-1/2 tsp ground cinnamon

1/2 tsp ground cardamom

2 tsp baking soda

4 tsp ground ginger

2-1/4 cups white sugar

4-1/2 cups all purpose flour


  1. Mix wet ingredients together with a mixer and bowl.
  2. Mix dry ingredients together with a whisk in a bowl.  
  3. In the wet mix bowl, pour in dry mixture a cup at a time until a wet ball forms.
  4. Scoop 2 tbs sized balls onto a parchment baking sheet, pressing once with a fork to flatten, leaving 1-1/2 inch between flattened dough.
  5. Bake at 350 degrees for 14 minutes.  Do not bake looking for "browned" edges, take them out at 14 minutes, putting the parchment off the pan.  
  6. While cooling on the parchment, ready the next batch.  
  7. Once the next batch is in the oven, transfer the cookies from the parchment to a rack to finish cooling.  
  8. Cool completely before enclosing in air tight containers.   Stores about 10 days.  Refrigerator probably more.

I have not tried refrigerating the dough.

I have a Cuisinart stand mixer that does take the work out of beating eggs and cookie dough :-)


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