Molasses Cookies


  • 2 cups (270 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 cup (113 grams) unsalted butter, room temperature
  • 1 cup (210 grams) dark brown sugar
  • 2 tablespoons vegetable, canola or safflower oil
  • 1/3 cup (80 ml) unsulphured molasses
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1 cup (200 grams) granulated white sugar for covering the cookie balls before baking

Tip: Lightly grease, or spray with Pam, your measuring cup before pouring in the molasses. This prevents the molasses from sticking to the cup.


  1. In a large bowl sift or whisk together the flour, baking soda, salt, and spices
  2. In the bowl of your electric (or with a hand mixer), cream the butter and sugar until light and fluffy (about 2 - 3 minutes)
  3. Add the oil, molasses, egg, and vanilla extract and beat until incorporated
  4. Beat in the flour mixture until well incorporated
  5. Cover and chill the batter until firm (about 2 hours or overnight)
  6. Preheat the oven to 375 degrees F (190 degrees C)
  7. Line two baking sheets with parchment paper
  8. Place about 1 cup (200 grams) of white in a medium-sized bowl
  9. When the dough has chilled sufficiently, roll into 1 inch (2.5 cm) balls
  10. Then roll the balls of dough into the sugar, coating them thoroughly
  11. Place on the baking sheet, spacing about 2 inches (5 cm) apart and, with the
  12. bottom of a glass, flatten the cookies slightly
  13. Bake for about 9-10 minutes or until the tops of the cookies have crinkles yet still moist (They will look a little underdone)
  14. Remove from oven and cool on a wire rack

Yield: 3 dozen cookies


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