One of my favorite childhood memories of the holidays was going to visit my mom at Donaldson’s—the department store that she worked at in Minnesota. My siblings and I would head over to the mall with our dad and meander about. Too young at that age to be interested in Christmas shopping, I would look forward to all of the holiday decorations and hoopla of the season. But my ultimate memories surround the moments when the elevator doors would open in the department store and the amazing aromas of gingerbread would fill the air. It was so magically intoxicating and to me, it was heaven.
I truly believe that’s what started my love for the flavor and smell of gingerbread. There’s just something about that spicy scent that will instantly transport me back to my youth—and as I believe, nostalgia can be that hidden “taste” bud. Gingerbread cookies, gingerbread loaves, gingerbread lattes—you name it, I love them all!
So when the holidays come around, I go into full gingerbread baking mode. Of my favorites to make are my Molasses Cookies. They carry the same spicy punch that a great gingerbread cookie should have but are slightly chewy in the inside and crisp on the outside–which is this gal’s favorite cookie profile. Through trial and error, I’ve tweaked the below recipe from an online post I found years ago. I am sorry to say that I cannot remember where I first snagged it—so my apologies that I can’t give due credit to the original.
They are SUPER yummy and very easy to pull together. If you’re looking to transport your home into the holiday spirit—try whipping up a batch of these Molasses Cookies. It will make your house smell AMAZING (almost as good as the gingerbread aromas of my childhood).
3/4 Cup Unsalted Butter, melted
1 Cup Light Brown Sugar
1 Egg at room temperature
1/4 Cup Molasses
2 Cups All-Purpose Flour
1 Teaspoons Baking Soda
1/2 Teaspoon Salt
2 Teaspoon Ground Cinnamon
1 Teaspoon Ground Cloves
1 Teaspoon Ground Ginger
1 Cup Granulated Sugar (to roll dough in)
2 Tablespoons Confectioner Sugar (for dusting)
In a medium bowl, mix together the melted butter, light brown sugar, and egg until smooth. Stir in the molasses. In another bowl, combine the flour, baking soda, salt, cinnamon, cloves, and ginger. Mix dry ingredients into the molasses mixture. Cover and chill dough for 1 hour.
Preheat oven to 375 degrees. Roll dough into walnut sized balls and roll them in the remaining 1 cup granulated sugar. Place cookies 2 inches apart onto parchment lined baking sheets. Using the bottom of a flat glass, gently press down on the cookies to lightly flatten.
Bake for 7-8 minutes until tops are cracked. Remove from baking sheets and cool on wire racks. Once cookies have completely cooled, lightly dust them with confectioner sugar.
Note: Dried spices as well as baking soda & baking powder lose potency over time. For best results, I suggest keeping them in your cupboard for no longer than 6 months before discarding.