Grandma's Molasses Cookies

close up of molasses cookie on parchment paper.

Grandma's Molasses Cookies

My Grandma’s Molasses Cookies are crisp on theoutside with that signature sugary, crackle on top. The center are chewy andsoft on the inside. These old fashioned cookies are flavored with rich molasses and ground ginger for a classic cookie, just like Grandma used to make!

Course Cookies

Cuisine German

Prep Time 10

Cook Time 10

Additional Time 10

Total Time 30

Servings cookies

Calories 137

Author Alyssa--In Fine Taste

Ingredients

1 ⅓ cup vegetable oil
2 cups granulated sugar (400 grams)
2 teaspoons vanilla
2 eggs
½ cup molasses (light molasses, not blackstrap)
4 cups all-purpose flour (520 grams)
2 teaspoons baking soda
1 teaspoons salt
2 teaspoons ground ginger
½ cup sugar for coating balls of dough

Instructions

Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper, silicone baking mats, or grease with cooking spray.
In a large mixing bowl, whisk together oil and sugar. Add in the eggs, one at a time, mixing well before adding in the next one. Stir in the molasses until fully incorporated.
In separate bowl, whisk together the dry ingredients. Add the dry into the wet mixture, gently stirring it in until there are no streaks of flour.
Take about 2 heaping tablespoons of dough and roll it in granulated sugar until fully coated. Place dough balls on the baking sheet, leaving about 2 inches in between each ball. Bake for 9-10 minutes. Let cool for 5 minutes before transferring to a cooling rack.

Notes

Grease Your Measuring Cup. Lightly grease your measuring cup with cooking spray or oil before pouring the molasses into it. The molasses will slip right out when you pour it into the mixing bowl so you don’t have to scrape the measuring cup! You can use this tip for any sticky sweeteners like honey, corn syrup, maple syrup, etc.
Make Them Gluten Free. If you need to make these gluten-free use a gluten-free baking flour that measure 1:1 for regular flour. I recommend Bob’s Red Mill 1 to 1 Baking Flour.
Add Cinnamon. Cinnamon is the perfect companion to molasses and ground ginger. Try a different variation on this recipe by adding a teaspoon of cinnamon into the dough for a variety of warm spices.
Blackstrap molasses is made by boiling the syrup down a third time. The color is the darkest of the three, is significantly less sweet, with a pronounced bitter flavor. Blackstrap molasses should not be used interchangeably with light or dark molasses. Use light molasses in this recipe for best results.

Nutrition