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I consider these cookies my signature Christmas cookie. I bake them at least twice throughout Christmas and well into the year afterwards as well. I’m a fan of any cookie recipe that uses molasses. It reminds me of the pioneer days when many kitchens used molasses because regular sugar wasn’t as easily come by and generally cost more.
3/4 cup softened butter
1/2 cup sugar (I use organic raw evaporated cane juice, certified GMO free)
1/2 cup brown sugar (make sure it is from cane sugar, not sugar beets to avoid GMO’s)
Note: You can also use 1 cup regular sugar, but I like the addition of the brown sugar as it keeps cookies super duper moist
1/4 cup molasses (I get mine from a big ol’ vat at our local co-op)
1 egg (thank you to my little faithful flock, farm fresh is best)
2 cups flour (I used 1/2 spelt and 1/2 soft white wheat freshly ground)
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
In a large bowl beat together the butter and sugar until creamy. Add molasses and egg, beating until well blended.
In medium bowl, blend flour, soda, salt, cinnamon, nutmeg, ginger; add to molasses mixture, mix well. Cover and chill at least 20 minutes.
Form dough into 1 inch balls, roll each in sugar, place 2 inches apart on cookie sheet.
Tip: To make uniform balls that bake evenly, use an ice cream scoop.
Bake at 375 degrees for 6-8 minutes. Let stand 1 minute before removing. Makes around 5 dozen. (I tend to get 3 dozen, but they’re so good I like a bigger cookie)
To make Gingerbread, just cut 1/4 cup butter and increase the molasses.
These are a soft, melt in your mouth, one is never enough kind of cookie. Enjoy!
If you love molasses like me, check out my Ginger Cream Cookies for another Christmas favorite. Want a whole bundle of awesome Christmas Cookie Recipes? Here’s 16 Christmas Cookie Recipes with 13 Gluten Free Options!
Please share your favorite cookie recipe!
Melissa K. Norris inspires people's faith and pioneer roots with her books, podcast, and blog. Melissa lives with her husband and two children in their own little house in the big woods in the foothills of the North Cascade Mountains. When she's not wrangling chickens and cattle, you can find her stuffing Mason jars with homegrown food and playing with flour and sugar in the kitchen.