Last updated on September 18th, 2024
Vintage Molasses Crisp Cookies have crispy edges, with a soft, chewy center and spicy bite. This is a vintage recipe my mom has made every holiday since the mid-1970’s. I’ve changed a few ingredients to give it a modern update with a bit more molasses and spices. These cookies make for a perfect holiday food gift. They keep well and you can stack them nicely in a holiday tin.
Table of Contents
How to make Molasses Crisps Cookies
Ingredients:
butter:
The original recipe called for margarine which was popular for baking in the 70’s, however, I only use real butter in my baking for an all-natural taste. Margarine has a lack of flavor due to the fact its made of oil with a high water content and lower fat content.
TIP: Melt the butter in the microwave about 45 seconds. Let it cool while preparing the cookie dough.
molasses:
Molasses can be found in three types: regular, robust, and blackstrap. The sugar content of each type varies from the way in which it is processed. The lighter the molasses, the sweeter it tastes. For this recipe use a dark/robust blend to punch up the flavor.
TIP: When measuring out molasses, lightly spray a liquid measuring cup with canola spray. This will ensure your molasses will pour out easier and you will get every drop measured out.
Baker’s Tips
chill the dough:
Be sure to chill the dough after you make it for at least 2 hours or even overnight. This will give plenty time to let the dough meld together to provide a spicer bite. When you are ready to bake the cookies, set out the dough about 20 minutes to make the dough easy to scoop. You want the dough to still be somewhat firm in order to roll into balls.
how to create the “crisp”:
This cookie calls for baking soda instead of baking powder. When it mixes with the molasses, a natural acid, it causes a chemical reaction to make the cookies rise while baking. As they cool on the cookie sheet, they flaten out and create a crispy edge, with a soft, chewy center.
Equipment:
baking sheets:
Always use light-colored, aluminum cookie sheet. I use Nordic Ware aluminum 18×13 half-sheet pans lined with parchment paper. Aluminum is best for distributing and reflecting even heat during the baking process. Dark cookie sheets conduct more heat off the surface, which may lead to your baked goods to burn or darken on the edges before they are fully cooked.
Molasses Crisp Cookies
Ingredients
DRY INGEDIENTS
- 4 c. unbleached flour
- 2 c. sugar
- 4 tsp. baking soda
- 2 tsp. cinnamon
- 2 tsp. ginger
- 1 tsp. clove
- 1 tsp. salt
WET INGREDIENTS
- ½ c. unsalted butter melted & cooled
- ⅔ c. robust molasses
- 2 eggs
- 1 tsp. vanilla
Instructions
PREP
- Whisk together dry ingredients in a bowl.
- Line cookie sheets with parchment paper.
BATTER
- Cream butter and sugar until fluffy and light in color. Add eggs, molasses, and vanilla and mix together.
- Add in dry ingredients and mix together until batter just comes together. Chill 2 hours to overnight to let flavors meld together.
- Scoop batter into balls using a medium cookie scoop. Roll balls into a bowl of white sanding sugar. Place cookies on baking sheet 1# apart.
BAKE
- Pre-heat oven to 350°
- Bake cookies for about 10 minutes. Take out and let them sit on cookie sheet another 2-4 minutes and they will crisp up on the cookie sheet.
- Let cookies cool and store in sealed container on counter 2-3 days or in freezer up to 6 months.
