Don’t let the plain appearance of these soft molasses cookies fool you. One bite will tingle your taste buds with the warm flavors of cinnamon, cloves, nutmeg, and molasses.
Many of us have warm memories of food and family around the holidays. Especially as we grow older and have children of our own. I cannot stress how important it is for the younger generation to take the time to learn these traditions from your elders while you can.
My Aunt Mary didn’t write her recipes down. They were all in her head and unfortunately lost when she passed away. I have spent years experimenting with different recipes trying to chase down the flavors of the past. I have come close with some, but most still elude me. If I had spent more time with her while she was here, I would have not only the memories of learning from her, but also her recipes to carry on.
If there are written family recipes, please, please make sure that you have your own copies. Even if you believe that someone in the family will carry on the tradition, recipes can be lost, damaged, or altered over time. Or God forbid, a family member acquires the recipes and refuses to share them with other siblings.
This is an old fashioned, New England recipe from Kevin’s side of the family. Kevin’s mother, Rena baked an amazing amount of cookies at Christmas. Out of all the holiday cookies that she baked, these soft molasses cookies are his favorite.
These soft molasses cookies are filled with the warm holiday flavors of cinnamon, cloves, nutmeg, and molasses. They are delicious with a glass of milk or coffee.
- 3 cups unbleached all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/2 cup molasses
- 4 tablespoons unsalted butter at room temperature
- 1/2 cup cane sugar
- 1 egg
- 1/4 cup water
Add the flour, baking soda, baking powder, salt, cinnamon, nutmeg, allspice, and cloves to a large mixing bowl and whisk to combine. Set aside.
In a large bowl, beat butter, molasses, and sugar with electric mixer on medium speed until fluffy, about 5 minutes. Beat in egg, add water, and mix until well blended.
Add the flour mixture a little at a time, and mix until well blended. Cover and chill for at least one hour.
Preheat oven to 375°F. Line two cookie sheets with parchment paper.
Drop rounded tablespoons of dough 2 inches apart onto the prepared baking sheets. Flatten balls slightly with wet fingertips. Bake 8-10 minutes or until set. Cool cookies on cooling rack. Makes 48 cookies.
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Suzanne
This is almost the same recipe my grandmother used to make except she alternated the water and dry ingredients. And she topped them with buttercream frosting. They’re delicious!!
Mindimoo
Hi, thank you for the recipe, it looks great. Can you tell me if this freezes well? I would like to make them a few weeks in advance.
©Rachel Arsenault
Yes, they do freeze well. In fact, Rena would make batches ahead of time then pull out the cookies for gifting and serving around the holidays.
Mindimoo
Thank you Rachel, that’s very helpful. I’m always on the lookout for cookies that freeze well because time is limited around holidays and celebrations. BTW, one of my best friends in high school was called Rena! 🙂
Christine
Rachel, I’m making the cookies and in the list of ingredients it lists ‘1 egg’ but in the directions it states, ‘beat in eggs’ – plural. Which is it please?
©Rachel Arsenault
1 egg. Thanks for letting me know about the typo.