Recipe: Molasses Cookies

by Maggie Battista on November 24, 2007

in All Recipes


Thanksgiving was very fun, and very successful. Some recipes could use improvement for next year – though I tend to cook new things each year – but for the most part, all was well-received. I felt the most appreciated food item was the molasses cookies. I would love to say that it was my recipe, but, in reality, it is an awesome recipe given to me by the pastry chef at an amazing local restaurant. My Uncle was particularly enamored with the yummy results, as these cookies are made with canola oil, not butter (which happens to disagree with his health). I sent him home with three dozen delicious little bites.

Molasses Cookies

Makes about 100 cookies.

In an electric mixer, paddle together 2 eggs, 1 1/2 cups of canola oil, 1/2 cup of molasses and 2 cups of sugar for 1 minute until smooth. Add the dry ingredients – 4 cups of flour, 1 teaspoon of salt, 1 tablespoon and 1 teaspoon of baking soda, 1 teaspoon each of cloves and nutmeg, and 2 teaspoons of cinnamon. Chill the dough in parchment paper for a couple of hours. Using a melon scooper or spoon, form small balls of dough. Roll the balls in sugar and place on cookie sheet layered with parchment paper, about 2 inches apart. Bake in a 325 degree convection oven for 8 minutes. Let cool for a few minutes and dig in.

All it takes is 8 quick minutes for this great Fall/Winter delight. I should add that I have always been a fan of Molasses Cookies, and have specifically loved the version made at the Magnolia Bakery in the West Village of Manhattan for years and years. These actually rival those cookies. I froze logs of this dough, so I can make then any time I need a subtle crunchy, soft, sweet treat.

FYI: This is not my photo, just a random cookie photo pulled from Google Images.

Maggie Battista

Founder at Eat Boutique
Maggie, is the founder of Eat Boutique. She started Eat Boutique as a blog in 2007, and sold out of her first gift box of small batch independent food in 2009. Maggie continues to offer unique and delicious handmade food in tasting subscriptions and seasonal gift boxes for food fans and home cooks. Maggie also hosts Eat Boutique Markets, where she spotlights cookbook authors and food makers. She’s written for Style Me Pretty, Food52, Time Out New York, Spencer Magazine, and writes a cocktail column for the popular wedding blog, Snippet & Ink. Maggie's also created retail experiences for the largest floral and event design company in New England. She regularly travels far distances to find the next great chef, farmer, food maker or host. You can follow her worldwide – and homemade – gastronomic adventures on Twitter at @mizmaggieb or @eatboutique. Maggie's first-ever cookbook Food Gift Love will be published by Houghton Mifflin Harcourt in October 2015. You may pre-order now.

  • Jen B

    These cookies were delicious! One of my favorites of the meal!

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  • Mgetfuzzy

    what temp. and time for a standard oven????????

  • Maggie

    My friends have always had luck with a 350 degree regular oven for 8-10 minutes. :)

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