Which molasses is best?

Regular dark molasses gives these cookies a deep, robust flavor without being too overpowering. For a rich flavor that combines nicely with the warm spices, I recommend using unsulphured molasses. Generally speaking, I do not bake with blackstrap molasses as I find the flavor a bit too bold and slightly bitter.

How to make molasses cookies?

1. Cream together room temperature butter and sugars until light and fluffy. 2. Add in the eggs one at a time along with bourbon, vanilla and molasses. 3. Whisk together flour, baking soda, salt and spices. 4. Add the dry ingredients into the wet to make the cookie dough. 5. Chill the cookie dough. 6. Roll cookie dough balls in cinnamon sugar and place on baking sheets lined with parchment paper. 7. Bake cookies and cool on wire rack.

How to store cookies?

I can almost guarantee these cookies won’t even make it to the cookie jar but if you do have a few leftover, store them tightly covered at room temperature. To keep them extra fresh, place a piece of soft bread or salt-line cracker in the container alongside the cookies to absorb the excess moisture and prevent them from becoming soggy.

How to freeze molasses cookies?

One of the things I love most about these cookies is that they freeze beautifully. To freeze them before baking, place the dough balls on a parchment lined baking sheet in the freezer for about an hour. Then transfer the cookie balls to a large plastic bag and freeze for up to 3 months. When ready to bake, defrost the cookie dough at room temperature and then roll in sugar just before baking. To freeze the baked cookies, cool them completely and then wrap tightly in a plastic bag. Store flat in the freezer for up to three months. Defrost at room temperature before serving. Or just pop them into the microwave for 10 seconds and feel like you’re eating a warm cookie fresh from the oven. Either ways, be sure to date the plastic bags before freezing them.

Can I make these cookies ahead of time?

Absolutely! These cookies will stay fresh for nearly a full week at room temperature so they’re the perfect make-ahead dessert.

Can I use candied ginger?

Yes. For an extra dose of gingery goodness and added crunch, add up to a 1/4 cup of diced candied ginger.

Why are my cookies hard?

If you over bake the cookies or add too much flour, they will bake up hard and crunchy instead of soft and chewy. Be sure to measure your flour correctly, bake no more than the suggested time and check your oven temperature using an oven thermometer.

How to make homemade molasses?

There is a slight flavor difference between molasses and my Homemade Molasses Substitute, as the flavor cannot be exactly replicated. The purpose of this substitute is to provide whatever you’re baking with the same texture as molasses, that moist dense chew. In a heavy-bottomed saucepan, over medium heat, add 2 cups dark brown sugar, 3/4 cups water, 1/4 teaspoon cream of tartar, and 2 teaspoons fresh lemon juice. Once the sugar dissolves, turn down the heat and let the syrup simmer steadily until it becomes a slightly thick syrup that drips off your spatula slowly. This will takes just 3 to 4 minutes. Don’t worry if you think it is a bit runny at this stage because as it cools it will get thicker. Use this molasses substitute in any recipe in place of molasses. It will last 3-4 months in an airtight container at room temperature. After a while, if you notice it hardens, heat it back up again to dissolve the granules. It makes 1 1/2 cups of molasses substitute.

How to get perfectly round cookies?

These cookies are pretty much round when they come out of the oven. They will of course taste incredibly delicious and you may not want to wait anymore to have them. But if you want to get perfectly round cookies, this is the time to put in those extra 2 minutes of effort. Take a cookie cutter of a slightly larger size than your cookies and place the even edge around the cookies on the baking tray. Round the cookie 2-3 times so that it takes the perfect shape. The cookies are soft at this time and thus take the shape of the cookie cutter.

What is the secret for soft, chewy & thick cookies?

These molasses cookies are incredibly soft, chewy and moist at the same time. This is because of a few reasons. Firstly, the amount of brown sugar in this cookie recipe is more than the granulated sugar. This adds softness and moisture to these cookies. Another very important tip would be to take out these cookies under-baked. Yes, you read it right! These cookies continue to bake as they cool. Taking them out when almost done is the best way to ensure that they stay soft. Lastly, chill your cookie dough. This is so important to prevent your cookies from over spreading and instead helping them to rise above and result in thicker cookies.

Bourbon Molasses Cookies

Description

These bourbon molasses cookies are soft & chewy with crinkly tops and are packed with warm cozy spiced flavors that blend very well with those of bourbon. These are the ultimate Christmas cookie recipe you are looking for.

Ingredients

Scale

113g (½ cup) unsalted butter, at room temperature
100g (½ cup) light brown sugar
50g (¼ cup) granulated or caster sugar
42g (2 tablespoons) unsulphured molasses, not blackstrap
1 large egg, at room temperature
1 tablespoon bourbon
½ teaspoon pure vanilla extract
187g (1½ cups) all-purpose flour, spooned & levelled
2 teaspoons ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon all spice powder
¼ teaspoon ground cloves or cardamom
1 teaspoon baking soda
¼ teaspoon kosher salt
Cinnamon Sugar (2 teaspoons cinnamon + 50g (¼ cup) granulated sugar) for rolling, optional

Instructions

In a large bowl, add the butter, light brown sugar and granulated sugar. Using a hand mixer or a stand mixer, beat on medium speed until creamy, about 2 minutes. Add in the egg, molasses, bourbon and vanilla extract. Beat again until combined. The mixture will now be light and fluffy.
In a separate bowl, combine the flour, ground cinnamon, ground nutmeg, ground ginger, all spice powder, ground cloves or cardamom, baking soda and kosher salt.
Add the dry ingredients into the wet ingredients about 4-5 tablespoons at a time and beat on low speed until combined. Repeat until all dry ingredients are added. The cookie dough will be slightly thick. Don’t over mix the dough.
Wrap the cookie dough in a plastic wrap and place in an airtight container. Chill the cookie dough in the refrigerator for atleast 4 hours and upto 3 days.
Preheat oven to 350°F (177°C). Meanwhile, line 2 large baking sheets with parchment paper or silicone baking mats and set aside.
Scoop the dough (about 2 tablespoons for each cookie) on to the lined baking sheet about 2 inches apart. Roll the cookies generously in cinnamon sugar.
Bake cookies at 350°F (177°C) for 8-10 minutes or until edges start to brown. Take them out of the oven slightly under-baked to help them remain soft and moist. To get perfectly round cookies, use a large round cookie or biscuit cutter to round out each cookie immediately after they come out of the oven.
Transfer cookies to a wire rack immediately and let them cool completely. These cookies will be puffed at this point and continue to bake while they cool. They will develop more cracks as they cool.
Store these cookies in an airtight container at room temperature for upto 2 weeks. You can also freeze them (see FAQs above).

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Christmas, Cookies, Molasses
Method: Baking
Cuisine: American

Keywords: bourbon molasses cookies, bourbon ginger molasses cookies, ginger molasses cookies, old fashioned molasses cookies, spiced bourbon cookies