These Soft & Chewy Molasses Cookies with a molasses white chocolate frosting taste like Christmas and will be a perfect addition to your dessert table!
I have a fondness for molasses going back to my early childhood. The neighbors across the street had a granddaughter that would come to stay with them in the summers and she was my age so we would play together and swim in their pool. On occasion they would get a bucket of fried chicken, and while I’ve always eaten my nuggets and such dipped in honey, they dipped their fried chicken in molasses. Now, I’m aware that sounds odd, and molasses can be an acquired taste, but it was delicious. I haven’t had that combo in many, many years (probably since childhood), but it’s a fond memory I have of the Travis family.
Molasses is also a great fall baking ingredient, and I wanted to make a soft molasses cookie, since I’m not particularly a fan of crunchy cookies. Besides biscotti, of course. These Soft & Chewy Molasses Cookies are delectable on their own, but I decided to add a molasses white chocolate frosting to them for a little more sweetness.
These cookies just scream holidays, to me. So many winter spice flavors wrapped up in a soft and chewy cookie, topped with a deliciously creamy frosting. And sprinkles. Because, sprinkles. And I used some pecan meal in the dough for some added texture and it was amazing!!
What is pecan meal?
Pecan meal is a natural, healthy alternative to using regular flour, sometimes referred to as pecan flour, and it can be used in place of or as a partial substitute for flour in many recipes, be it baking or cooking (it’s great for breading fish or chicken!)
What does it take to make Soft & Chewy Molasses Cookies?
All-purpose flour
Pecan meal
Baking soda
Ground ginger
Ground cinnamon
Nutmeg
Salt
Butter
Brown sugar
Granulated sugar
Dark (unsulphured) molasses
Egg
Vanilla extract
White chocolate chips
Shortening
How to make Soft & Chewy Molasses Cookies:
Full printable recipe below!
Step 1
Whisk the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt together in a medium bowl until combined. Set aside.
Step 2
In a large bowl or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until creamy and combined, about 2 minutes.
Step 3
Add the molasses and mix until combined. Add the egg and vanilla extract and mix until combined, about 1 minute, scraping down the sides and bottom of the bowl as needed.
Step 4
With the mixer on low speed, slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be slightly sticky. Cover bowl with plastic wrap and chill for 1 hour.
Step 5
Preheat oven to 350°F. Line a baking sheet with parchment paper or spray with cooking spray and set aside.
Step 6
Remove cookie dough from the refrigerator. Use a medium cookie scoop or tablespoon to scoop dough and roll into balls. Place 1/3 cup sugar in a shallow dish, and roll each ball in the sugar to coat. Place balls on prepared baking sheet 2 inches apart and bake for 11-12 minutes or until edges appear set and tops appear slightly cracked. Repeat in additional batches if needed.
Step 7
Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 8
Meanwhile, place the white chocolate chips and shortening in a microwave-safe bowl, and heat for 30 seconds. Stir, and heat in 15 second intervals until mostly melted. Stir until smooth, then add the molasses and stir until well combined.
Step 9
Place a sheet of wax paper on a cookie sheet or cutting board. Take the cooled cookies and either dip half into the frosting and place on wax paper, or use a spoon to drizzle frosting on the top, or scoop a spoonful of frosting onto the cookies and spread around. Top with sprinkles of choice and allow frosting to set (it will harden so it won’t be messy!)
Step 10
Once set, they are ready to serve, or you can store in an airtight containter until ready to serve, up to one week.
You can put the frosting on however you like…dip it, drizzle it, or frost the tops completely. And of course, add some cute sprinkles!
Can you freeze Soft & Chewy Molasses Cookies?
You absolutely can! But freeze them without the chocolate glaze on them. You can place the unfrosted, baked cookies in a resealable plastic bag for up to 3 months. Thaw overnight in the refrigerator and bring to room temp, then frost as directed. If you want to thaw the unbaked cookie dough, flash freeze on baking sheets for about 15 minutes, then place in a resealable plastic bag for up to 3 months. When you are ready to bake, let the dough balls sit at room temperature for about 30 minutes, pre-heat the oven, then roll in granulated sugar and bake as directed.
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Ingredients
- 1 cup all-purpose flour
- 1/2 cup pecan meal
- 3/4 tsp baking soda
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 6 Tbsp butter softened
- 1/4 cup light brown sugar
- 3 Tbsp granulated sugar
- 3 Tbsp dark unsulphured molasses
- 1 large egg room temperature
- 1 tsp vanilla extract
- 1/3 cup granulated sugar for rolling
For the molasses white chocolate frosting
- 6 oz white chocolate chips or bar
- 1/2 Tbsp shortening
- 1 tsp molasses
Instructions
- Whisk the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt together in a medium bowl until combined. Set aside.
- In a large bowl or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until creamy and combined, about 2 minutes. Add the molasses and mix until combined. Add the egg and vanilla extract and mix until combined, about 1 minute, scraping down the sides and bottom of the bowl as needed.
- With the mixer on low speed, slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be slightly sticky. Cover bowl with plastic wrap and chill for 1 hour.
- Preheat oven to 350°F. Line a baking sheet with parchment paper or spray with cooking spray and set aside.
- Remove cookie dough from the refrigerator. Use a medium cookie scoop or tablespoon to scoop dough and roll into balls. Place 1/3 cup sugar in a shallow dish, and roll each ball in the sugar to coat. Place balls on prepared baking sheet 2 inches apart and bake for 11-12 minutes or until edges appear set and tops appear slightly cracked. Repeat in additional batches if needed.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Meanwhile, place the white chocolate chips and shortening in a microwave-safe bowl, and heat for 30 seconds. Stir, and heat in 15 second intervals until mostly melted. Stir until smooth, then add the molasses and stir until well combined.
- Place a sheet of wax paper on a cookie sheet or cutting board. Take the cooled cookies and either dip half into the frosting and place on wax paper, or use a spoon to drizzle frosting on the top, or scoop a spoonful of frosting onto the cookies and spread around. Top with sprinkles of choice and allow frosting to set (it will harden so it won’t be messy!)
- Once set, they are ready to serve, or you can store in an airtight containter until ready to serve, up to one week.
Nutrition
I love a molasses-flavored cookie! Always so tasty!