Soft Molasses Cookie Recipe (with whole food ingredients)

These cookies smell like Christmas to me.
They are soft, chewy, and will fill your house with a wonderful aroma. Sucanat, an unrefined cane sugar, works wonderfully in this recipe and really enhances the molasses flavor.
They are perfect for taking to all of those Christmas gatherings– you won’t be disappointed!

Soft Molasses Cookies 

Adapted from Betty Crocker’s New Cookbook

You will need:

1 cup sucanat
1/2 cup butter, softened
1/2 cup coconut oil, melted
1/2 cup molasses (I used blackstrap molasses- a less refined version)
1 egg
3 cups flour (I used unbleached all-purpose. Whole wheat or spelt might work as well.)
1 1/2 t. baking soda
1 t. ground cinnamon
1 t. ground ginger
1/2 t. sea salt
Coarse sugar– optional

1. Mix sugar, butter, coconut oil, molasses, and egg in a large bowl until smooth. Stir in remaining ingredients.

2. Drop dough by rounded tablespoonfuls about 2 inches apart on an ungreased cookie sheet. You can dip the top of each dough ball in coarse sugar if you want– but you don’t have to.

3. Bake 8-10 minutes in a 375 degree preheated oven. (Don’t overbake or they will lose their softness! I leave mine slightly undercooked.)

Soft Molasses Cookies- no refined sugar!

Ingredients

  • 1 cup sucanat
  • 1/2 cup butter, softened
  • 1/2 cup coconut oil, melted
  • 1/2 cup molasses (I used blackstrap molasses- a less refined version)
  • 1 egg
  • 3 cups flour (I used unbleached all-purpose. Whole wheat or spelt might work as well.)
  • 1 1/2 t. baking soda
  • 1 t. ground cinnamon
  • 1 t. ground ginger
  • 1/2 t. sea salt
  • Coarse sugar-- optional

Instructions

  1. Mix sugar, butter, coconut oil, molasses, and egg in a large bowl until smooth
  2. Stir in remaining ingredients
  3. Place rounded tablespoonfuls about 2 inches apart on an ungreased cookie sheet
  4. Optional: Dip the top of each dough ball in coarse sugar
  5. Bake 8-10 minutes at 375 degree preheated oven. (Don't overbake or they will lose their softness!)
http://www.theprairiehomestead.com/2010/12/soft-molasses-cookies.html

My oh my.


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Comments

  1. I like the sound and look of these!

  2. Miz Helen says:

    Those cookies look wonderful. Thank you for sharing and you have a great week.

  3. Country Gal says:

    I love a soft cookie! The pumpkin ice cream sandwich cookies look yummy!

  4. Wow! And cookie sandwiches too. I bet the pumpkin and molasses go really well together!

  5. Sounds delicious! I love soft molasses cookies.

    I can't find your email address, but I was wanting to contact you about possibly doing a review/giveaway of my book, Real Food Basics. Please contact me if you're interested. Thanks! http://www.modernalternativemama.com

  6. Looks good!

    I'd love for you to stop by What's Cooking Wednesday tonight (and each week) to share one of your recipes!

    Hope to see you there!
    Cristi
    http://thekingscourt4.blogspot.com/

  7. PurpleDancingDahlias says:

    Yum! I have modified this recipe too but those ice cream sandwiches look divine.

  8. I know I am super late to tell you thanks for linking this delicious cookie recipe to the Hearth and Soul Hop – but I just wanted to let you know that I have these bookmarked for my girls' "cookie party!" Thanks!

  9. This looks great! Molasses is high in magnesium to boot!

  10. I saw your recipe and had to try it out today, along with buttermilk soaked bisquits (making them for tomorrow). The cookies are to DIE for! I love them. I did add some crystalized ginger to it though, which gives this lovely little extra to it. I will use this recipe more!

    • Oh yay! SO glad you liked the cookies- you’ll have to let me know how the buttermilk biscuits turn out! :)

  11. My grandmother had several recipes for molasses cookies in her old cookbook, they must have been very popular in the old days. Her recipe for gingerbread had molasses in it, but no ginger. I think I was in my 50’s before I realized most people put ginger in there, haha. I found some old Welsh recipes done that way, too, and her grandmother had Welsh ancestry. Funny, eh.

  12. I was just wondering if it would work to substitute sprouted flour in these. They look amazing!

    • I would think that sprouted flour would work just fine. Enjoy! :)

    • Lydia – I made mine with sprouted flour (wheat/spelt). I also let them soak for 24 hours before baking and used a little sourdough starter in the dough to boot. I used a little extra flour to absorb the starter and also because the dough seemed awfully soft. Other adjustments were using coconut sugar instead of sucanat and adding chopped candied ginger that I had saved from making water kefir. They are fabulous! I’m not sure I’m gonna have any left to share with my family tonight after dinner. That’s what they get for leaving me all by myself when I’m making cookies like these. :-D

  13. I just took out the first batch of these and YUM! I’m taking them to a church function tonight and am so happy they turned out! I used 2 cups of organic whole white wheat flour and 1 cup of organic unbleached ap flour and they turned out great! I baked them for exactly 8 minutes and they were perfect, crisp on the outside and still soft and chewy on the inside! I did roll half of them in regular sugar and half not (for those like me who want to avoid it at all costs!). I’ll definitely be making these again and again!

  14. Made them today. Was trying to mult-itask, baking 3 different things at once and fielding my 4 young kids and I forgot to put the egg in – still turned out great. Yum!!!!!

  15. These cookies are SO good! I also rolled half in regular sugar (I don’t have flaky sugar), and I do think they looked better. This cookie recipe is what made me subscribe to your blog. I’ve never been able to make soft molasses cookies without some parts being undercooked, or just making them crunchy. I’m scared to make another batch. These were gone in about two days between my husband and I. Yikes!

  16. Tammy Kainz says:

    Absolutely delicious!!!!! Thank you for the new recipe. My whole family LOVES them.

  17. paul russell says:

    May I substitute sugar for sucanat and corn oil for coconut oil?
    Thank you for your thoughts.
    I made the French bread today and it was a big success!

    • Hey Paul– If you are going to substitute, I’d use brown sugar in place of the sucanant. As far as the coconut oil sub– I’d stick with a solid oil- I’m afraid a straight liquid oil will cause a mess. So glad you enjoyed the French Bread!!