Everything you love about molasses cookies and snicker doodles all in one: Molasses Doodles!
I made these beauties as a “thank you” for the wonderful woman who hosted my bridal shower last weekend. It was a perfect celebration of life and love as I inch closer to the big day! THANK YOU HOSTESSES! You are appreciated!
Sometimes there is just nothing better than an old fashioned cookie. People get so fancy and creative with desserts now, so I like to keep it simple when I can. Since I was baking something for a group of people, molasses cookies seemed like the ticket!
These cookies are absolutely m a g i c a l. They are soft right out of the oven and remain soft for days after they are baked. I was shocked when I ate the last one of my batch three days later and it was just as soft as the day I made them. Impressive! Not only is the texture irresistible, but the flavor is just perfect. The warm spices, ginger and nutmeg, are perfect for the fall season. The molasses gives an unmistakable bite that pairs so well with two kinds of brown sugar.
Brown sugars + butter = perfection
There is no white sugar in this recipe. That is because these are molasses doodles. Do you know how brown sugar is made? By adding molasses to white sugar. Mind. Blown. So why use white sugar when you can get an even deeper molasses flavor with brown sugars?!
This (sugar and butter) is pretty much the start to every cookie recipe. No matter how many cookies I make, I never seem to get tired of this mixture. The only thing better is…
When the eggs are added and whipped into the mix!
The thick sugar and butter mixture turns into a light, airy, and fluffy one when the eggs are added. So smooth and sweet!
Okay y’all… Here is when things get crazy (and extremely delish!). We are breaking away from the traditional cookie route, blazin’ our own trail, mixin’ things up.
This is the key ingredient in these cookies. Duh. It totally transforms the color into a beautiful shade of orange. It gives the cookies that unmistakable and traditional molasses flavor. You will be addicted. I promise!
One spatula for me……
Just kidding I would never eat that much butter, sugar, and raw egg mixture…….
That would be absurd…….
Who would do that…..
OKAY FINE I WOULD DO THAT.
Can’t have cookies with the dry ingredients. This is a snapshot of the flour, baking soda, corn starch, cream of tartar, salt, ginger, and nutmeg.
Truly a match made in heaven.
Almost there! Just keep stirring, just keep stirring (in the voice of Dory from Finding Nemo).
This dough is so pretty, even more tasty, BUT… very sticky. Do not forget to refrigerate after you roll the dough into balls!
Chilled, coated, and ready to be cooked!
PS. that is cinnamon sugar covering that lovely dough. Just like the ever-so-famous snicker doodle cookie. Hence the name, molasses doodle cookies. So original… I know…
Suddenly I am hearing Joe Cocker’s “You Are So Beautiful” playing in my head.
Is that weird?
The perfect cookie. I would never cheat on my beloved chocolate chip cookie (my favorite dessert of all time), but these are a close runner-up. I mean… a reallllllllllllly close runner-up.
This is a picture immediately out of the oven. Gooey and chewy.
This is a picture once the cookie had time to completely cool. Soft and light.
After all, today is #transformationtuesday
“You are so beautiful, to me
Can’t you see, you’re everything I hoped for
You’re everything I need.
You are so beautiful, to me.”
Couldn’t help myself. Sorry….
- 1 1/2 cups (3 sticks) unsalted butter, room temperature
- 1 cup dark brown sugar
- 1 cup light brown sugar
- 1 cup unsulphured molasses
- 1 tablespoon vanilla extract
- 7 cups all-purpose flour (Yes, I said 7).
- 3 teaspoons baking soda
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon table salt
- 2 1/2 teaspoons ground ginger
- 1 teaspoon nutmeg
- 1 cup white sugar + 1 tablespoon cinnamon, for coating the cookie dough
Preheat your oven to 350 degrees. In a very large bowl, combine the flour, baking soda, cream of tartar, salt, ginger, and nutmeg. Set aside. In a small bowl, combine the cinnamon and sugar. Set aside. In the bowl of a stand mixer (or in a large bowl using a hand mixer) cream the butter and both sugars together. Add in the eggs one at a time, lighting beating after each. Once all three eggs have been added, beat the mixture on high for 30 seconds to make it airy and fluffy. With the mixture on low speed, slowly pour in the molasses. Scrape down the sides of the bowl, add the vanilla, and beat until combined. Add the wet mixture into the bowl of dry ingredients. Stir until completely combined. Roll the dough into tablespoon size balls. Put the in the fridge for at least 3 hours. DO NOT SKIP THAT STEP. The batter is thin and the cookies will be flat if you do not chill the dough! Once the dough is completely chilled through, roll each ball in the cinnamon sugar mixture until each is generously coated. Bake at 350 degrees for 10-12 minutes. I did 11, but it depends on how accurate your oven temperature is. Start with 10 and add more time if needed. Enjoy!