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Molasses Sugar Cookies

Molasses Sugar Cookies

This 1950s recipe is one my mom made and has become my favorite cookie. It took me awhile to get the technique down and the recipe correct.

The thing to remember is that it’s a crisp cookie. If you make the cookie too large they will not be crisp. Use a ruler and roll the cookies into balls no bigger than 1 inch diameter. This will make a 2 inch cookie which is perfect for 2 or 3 bites of crisp gingery spicy cookie.

The spices you use makes a difference too. Use fresh spices for the best flavor! Have fun with this ginger snap like flavorful and aromatic cookie!

A couple things you need to know ahead of time. You’ll need 1/4 cup molasses. This is NOT dark corn syrup. Molasses is very flavorful and the brand I use is Grandma’s Molasses. Mostly because I can usually find it at most grocery stores

Also I like a lot of spice. If you don’t then add less spice. The original recipe is 1/2 teaspoon cloves, 1/2 teaspoon ginger and 1 teaspoon cinnamon.

Dry Ingredients Waiting to be Whisked Together
Roll 1 inch balls of chilled dough between your hands and then roll in a small bowl of sugar
Space the balls on parchment about 2 inches apart
Bake them for about 10 minutes at 375 degrees. They will puff up and then flatten while in the oven
Cool the cookies on the baking sheets 10 minutes. Then place them on cooling racks


3/4 cup (1 1/2 sticks) butter, melted

1 cup sugar

1/4 cup molasses

1 egg

2 cups all purpose flour

2 teaspoons baking soda

1/2 heaping teaspoon ground cloves

1/2 heaping teaspoon ground ginger

1 heaping teaspoon cinnamon

1/2 teaspoon salt

Extra sugar for rolling cookies


  1. Place melted butter in a stand mixer bowl
  2. Add sugar, molasses and egg
  3. Beat well until light and fluffy
  4. In a medium bowl whisk together flour, baking soda, cloves, ginger, cinnamon and salt
  5. Add dry ingredients to molasses mixture and mix until just combined. Don’t over beat
  6. Chill dough several hours or overnight
  7. Preheat oven to 375 degrees F
  8. Place some sugar in a small bowl
  9. Take a small teaspoon of dough and roll into a ball between your hands. Balls should measure just under 1 inch
  10. Roll the balls into the sugar. I do about 6 at a time in about 1/2 cup or so of sugar
  11. Place balls on baking sheets covered with parchment. Bake about 7-12 minutes, depending if they are less than 1 inch across or more than 1 inch. You will see the cookies puff up and rise. Wait till they collapse flat before you take them out of the oven!!!
  12. Cool on the baking sheet 10 minutes. Then transfer cookies to cooling racks till completely cold
  13. This recipe makes about 90 cookies
  14. Voila!
Also called Ginger Snaps!

Roasted Carrot and Ginger Soup

This is a recipe I found at The Mediterranean Dish! It’s similar to pumpkin or squash soup, but for those who don’t like pumpkin or squash, it’s super! Very easy with a food processor or stick blender.

Roasted carrots get a caramelized glow

Puree the carrots with grated ginger and minced garlic, adding some of the stock.

Pureed mix is quite thick at this point 

Ground coriander and allspice ready to be added to the pot

The puree is poured into a cooking pot. Then more stock is added with the allspice, coriander and finally the half and half.

A bit of chopped parsley or mint is layered on the bowl of soup. Voila!

  • On a large baking sheet, drizzle some olive oil. Then place 4 pounds peeled whole carrots and drizzle with more olive oil. 
  • Sprinkle with salt and pepper
  • Roast at 425 degrees. Turn the carrots after 20 minutes. Bake another 20-30 minutes or until carrots are browning and fork tender.
  • Cut into 1/3s and place in the food processor, scraping the oil from the baking sheet
  • Add

2 teaspoons minced garlic

1 tablespoon grated fresh ginger

2 cups warm chicken, turkey or vegetable stock

  • Puree until silky smooth
  • Scrape into a medium saucepan
  • Add

1 teaspoon ground allspice

1 teaspoon ground coriander

2-3 cups stock

  • Whisk together and bring to a simmer
  • Add slowly

1-2 cups half and half 

  • I give the range of stock and half and half. If you want a stronger carrot flavor add less liquid.
  • This makes about 8 cups. 

Isn’t it pretty in my Ball canning jars! I love to store food in these containers.