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Gazette staff's Food Forum
by Gazette staff

Food Forum

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Molasses cookies with taste and aroma

Recipes earn big points with me if they make the house smell good, and this molasses cookie is tops at that. It always gets an enthusiastic response because it tastes so good.

If I’m too busy to bake a batch of cookies, at least I can find time to just mix the dough to bake it later. I’ve used it a week after I mixed it and it was great. And because it uses melted butter, you can mix this one easily by hand.

Everyone likes to think their recipe is the best, but I’m pretty sure on this one. After a quick look around online I realized why: butter.

Paula Deen’s recipe is close to mine, but uses vegetable shortening. Martha Stewart’s came closer, but mine has a higher fat-to-flour ratio. Using butter allows you skip the step of flattening out the balls of dough, since they flatten out on their own.

I also use more spices, and keep mine up to date. Better spices mean better flavor. I like Penzeys cinnamon and ginger, available at their store in Crossgates Mall or online at Right now I’m using McCormick ground ginger, which is good, too.

I also add more than the recipe calls for, and throw in nutmeg, allspice and cloves. Spices are expensive, but stretching them out over several years is a false economy since they lose so much punch.

You can roll your cookies in regular granulated sugar, but sparkling sugar looks the best. It’s available in specialty baking shops, or online at King Arthur Flour (

I hope you enjoy this recipe as much as I do. You’re sure to get an enthusiastic response. And the house will smell great.


3⁄4 cup butter (1 1⁄2 sticks)
1 cup granulated sugar
1⁄4 cup molasses
1 egg
2 cups flour
2 teaspoon baking soda
1⁄2 teaspoon salt
1 heaping teaspoon ginger
2 heaping teaspoons cinnamon
1⁄4 teaspoon cloves
1⁄4 teaspoon nutmeg
1⁄4 teaspoon allspice

Melt butter in saucepan over low heat, remove, and let cool. Transfer to a large mixing bowl. Add sugar, molasses, egg. Beat well. Sift dry ingredients in a small bowl and add to first mixture. Mix well, chill at least an hour in the smaller bowl.

Roll into 1-inch balls, roll in sugar. Bake 2 inches apart 8 to 10 minutes at 375 degrees. Cool a few minutes on pan before moving to cooling rack.

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November 21, 2013
8:23 p.m.

[ Flag Post ]

Hi Caroline, thank you for putting this recipe in the Gazette! I whole-heartedly endorse it - my 11 year old son devoured the cookies and demanded that I make them again which I have. Very easy to make, no mixer involved.

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