I don’t think I realized how much I loved molasses sugar cookies until making this recipe. I haven’t made a molasses sugar cookie since I before I was married so it has been at least 8 years. What I wanted was a soft and chewy cookie that had that good molasses bite to them. I also wanted a fast and easy recipe that I didn’t have to refrigerate. I also wanted to avoid using shortening if possible since the classic recipe always uses melted shortening. What is interesting having research a dozen or more recipes they were all 98% the same. The main differences were the type of fat and the different measurement of spices. The recipe I liked most used butter, had the most spices, didn’t need to be refrigerated and were supposed to be soft. The only element I didn’t want was for them to be too soft and thick, I wanted them to be thin and chewy. I have to say I hit the jackpot with this recipe! I told my mother-in-law I was going to use Goody Mix and she thought it could work, but I could tell she was a little skeptical. The taste is buttery, spicy, and has a real full molasses taste– just like they should. If you choose to try out the frosting you will get an extra boost of buttery molasses goodness.
Molasses Sugar Cookies
- 3 - 3 1/2 C . Goody Mix (you can get that here)
- 3/4 C . softened butter
- 2 tsp . ginger
- 1 tsp . cinnamon
- 1/2 tsp . cloves
- 1 egg
- 1/4 C . molasses
- Maple Molasses Buttercream Frosting (optional)
- 1/4 C . softened butter
- Pinch of salt
- 1 1/2 - 2 C . powdered sugar
- 1 tsp . vanilla extract
- 1 T . real maple syrup
- 1 tsp . molasses
- Mix until uniform. Ensure dough pulls away from sides of mixing bowl.
- Shape into 2" balls. (I made only 1 dozen cookies from this recipe). Roll dough balls into granulated sugar.
- Place on greased cookie sheet. Bake at 350 degrees for 15 minutes. Allow to cool for 5 minutes on the tray then finish cooling on wire rack. Cookies do become large and flat, but are not crisp.
- Frosting: Mix until smooth and creamy. Add milk until desired spread consistency.