Sugar Molasses Cookies, Brown Style

One last cookie recipe.

I know you’re probably in the throws of flour and unsalted butter, but what’s one more batch of cookies? Because molasses cookies are the dependable. And because molasses cookies remind me of my childhood.

My mom would make molasses cookies always and then drizzle green-tinted vanilla glaze. Sometimes I do that, but today I rolled them in extra coarse sugar so they sparkle.

So I took my mom’s recipe and turned them into chewy brown sugar molasses cookie, by upping the butter and substituting a little brown sugar into the mix.

Seriously, these are killer.

First whisk together flour, baking soda, cinnamon, ginger and ground clove.

Then in a separate, larger bowl, combine both sugars, melted (cooled) butter…

… and molasses…

Then simply whisk until combined.

Next, add in the egg and whisk that in until only incorporated.

Then add in all the dry ingredients…

…and switch over to a spatula and mix until combined.

Then cover and chill in your fridge for 1 hour.

Preheat your oven to 350℉ (or 180℃).

Then use a small scoop to measure out the cookie dough and roll in to balls and place on a silicone baking mat or parchment lined baking sheet.

Roll in sugar; granulated, turbinado or sparkling. They all will do!

I could seriously eat these as is.

Yum.

But instead I bake them in a preheated oven for 12 to 14 minutes, rotating the pan halfway through baking.

Crisp, sugary exterior… chewy, molasses-y center. I’m confident that unfussy to crave them. 🙂

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Enjoy! And if you give this Molasses Cookies recipe a try, let me know! Snap a photo and tag me on twitter or instagram!