Molasses Cookies

My Molasses cookies are soft, chewy and bursting with comforting flavors like molasses, date syrup, nutmeg, cinnamon, ginger and cloves. Cozy up with some Molasses cookies and hot chocolate.

The rich and velvety flavors from molasses and date syrup bring a smile to my face especially when the weather starts to get colder, and the days begin to get shorter. These cookies are great as gifts and freeze very well.

Molasses Cookies

Yields: ~30 cookies

Pre-heat oven: 350 degree F

Prep-time: 5 minutes

Chill-time: 1 hour (or overnight)

Bake-time: 12 minutes

Ingredients

2 1/2 cups all-purpose flour or GF flour
1 1/2 tsp baking soda
1 tsp salt
1 tsp ground ginger
2 tsp ground cinnamon, I use Ceylon cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
2 stick unsalted butter, softened and room temperature or dairy free butter
1/2 cup brown sugar
1/4 cup cane sugar
1/3 cup unsulphured full flavor molasses (I use Grandma's)
1/4 cup date syrup (I use Trader Joes)
1 tsp pure vanilla extract
1 egg, room temperature
Demerara sugar, for coating

Directions

Line a baking sheet pan with parchment paper and set aside.
In a large bowl whisk together flour, baking soda, salt, and spices.
Using either a stand or an hand mixer, beat butter until creamy. Then, add the brown sugar and cane sugar. Beat together until blended and creamy, make sure to scrap the bottom of the bowl. Then, add in the molasses, date syrup, vanilla, and egg until well combined. At this point, make sure to really scrap the bottom and sides of the bowl.
Next, slowly add in the dry ingredients, about a 1/3 cup at a time, until the dry ingredients are well incorporated into the wet ingredients and you have a somewhat thick consistency batter.
Cover the bowl and chill for about 1 hour.
Pre-heat the oven to 350 degree F.
Using a cookie scooper, roll the cookie dough into a 1" ball and coat it in demerara sugar.
Place the cookie dough balls 1 inch apart on the prepared baking sheet pan.
Bake for about 12-14 minutes. The cookies should be somewhat under cooked when you pull them out. Allow them to continue cooking on the stove top for a couple of minutes before transferring them to a cooling rack. They will harden, but maintain a soft and chewy center.
If you plan on freezing them, let them cool completely and then place them in a freezer bag.
Enjoy!