Spiced Cocoa Molasses Cookies

The countdown has begun! Christmas is less than a week away so let the baking commence! We just wrapped up our crazy holiday party catering rush at work and now I can unwind, wrap presents, turn my Christmas lights on and enjoy the rest of the year with ease. One of the best things about working for my company is that the holidays are not busy- which is rare for anyone working in the hospitality field. I have no problem working the long crazy hours regularly because I get the important days off. 

Let’s talk cookies! These cookies are absolutely delicious. These cookies scream holidays to me. They’re rich from the cocoa, warm from the spices, and gooey from the molasses. They’re have a perfect texture from the hard sugar exterior crust to the gooey-fudgy yummy inside. They’re a perfect accompaniment to your morning tea, or last bite of the day with a tall glass of milk. With the perfect hint of salt included, it’ll be hard to eat just one. 

Spiced Cocoa Molasses Cookies

Yield 20

Flour 2 ½ cups

Cocoa 2 Tbsp.

Baking soda 1 ½ tsp

Ginger 2 tsp

Cinnamon 1 tsp

Allspice ¼ tsp

Salt ¼ tsp

Butter ¾ cup

Brown sugar ¾ cup

Molasses ¼ cup

Egg 1

Vanilla 1 tsp

Sugar ½ cup

 

Directions:

Combine all dry ingredients in a separate bowl. Measure out molasses and set aside. In a stand mixer fitted with a paddle attachment, cream together butter and brown sugar. Scrape down sides, and add egg and vanilla. Add dry ingredients to the stand mixer a little at a time, then add the molasses. Scrape down sides one more time to make sure everything is mixed together.

Line two cookie sheets with parchment paper and use a 1-ounce cookie scoop to scoop dough into balls. In a separate bowl, place ½ cup of sugar. Roll balls in your hands to smooth them out then roll in the sugar to coat. Place cookies 2 inches apart from each other. Repeat with the rest of the dough. Once all rolled out, place cookie sheets into the freezer for 10 minutes.

Preheat the oven to 350 degrees F while dough is chilling.

Bake cookies for 10 minutes, rotating the pan half way through. Cool completely, and enjoy!

Spiced Cocoa Molasses Cookies

Saura Madani
Spiced cocoa molasses
Servings 20

Ingredients
  

  • 2 1/2 cups flour
  • 2 Tbsp cocoa powder
  • 1 1/2 tsp baking soda
  • 2 tsp ginger
  • 1 tsp cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp salt
  • 3/4 cup butter
  • 1/4 cup molasses
  • 3/4 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/2 cup sugar (for dusting)

Instructions
 

  • Combine all dry ingredients in a separate bowl. Measure out
    molasses and set aside. In a stand mixer fitted with a paddle attachment,
    cream together butter and brown sugar. Scrape down sides, and add egg and vanilla.
    Add dry ingredients to the stand mixer a little at a time, then add the
    molasses. Scrape down sides one more time to make sure everything is mixed
    together.
  • Line two cookie sheets with parchment paper and use a 1 ounce
    cookie scoop to scoop dough into balls. In a separate bowl, place ½ cup of sugar.
    Roll balls in your hands to smooth them out then roll in the sugar to coat.
    Place cookies 2 inches apart from each other. Repeat with the rest of the dough.
    Once all rolled out, place cookie sheets into the freezer for 10 minutes.
  • Preheat the oven to 350 degrees F while dough is chilling.
  • Bake cookies for 10 minutes, rotating the pan half way through.
    Cool completely, and enjoy!

4 thoughts on “Spiced Cocoa Molasses Cookies”

  1. This is going on my holiday baking list. Hope my results look like yours. I might get a dough scoop for more uniform cookies.

  2. in The the printer version leaves out the brown sugar and cinnamon, and the cocoa is left off the recipe entirely. Without the cocoa, the cookies are still amazing. I imagine with the cocoa they would be even better.

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