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The Best Grandma Molasses Cookies with a Twist

cardamom cookies

Grandma Molasses Cookies were always a huge hit and expected during this time of year! You could expect to see them on the dessert table at most family Holiday parties (not sure if it’s a Midwest thing) nonetheless I forgot how much I love that molasses!

We are talking the softest molasses cookie filled with notes of cinnamon, ginger, cloves, nutmeg……but with a twist for extra aromatic goodness!

Whats the key to making Grandma Molasses Cookies soft?

Back in the day of baking my grandma’s and mother would use Cristco to obtain that soft and flaky texture (Julia Child would also agree). If you can’t bring yourself to do it or don’t have it on hand butter will suffice!

Whats the twist in Grandma Molasses Cookies?

I lately have been obsessed with cardamom! It just goes so well in fall/winter desserts including pumpkin pie, pumpkin bread, banana bread, and so why not cardamom cookies especially with molasses, cinnamon, ginger, cloves?!?!?!

grandma molasses cookies

What is cardamom?

Green cardamom grows in India in the Cardamom Hills of southern India, where it has grown for some 2000 years. It has a strong, pungent aroma and a flowery, almost eucalyptus-type flavor that can be used in sweet and savory dishes. You can buy ground or whole at the local grocery store. Grandma molasses cookies were upgraded in my opinion with this secret ingredient and I think she would be proud!

Step 1: Whisk the flour, baking soda, ginger, cinnamon, cloves, nutmeg, cardamom, and salt together until combined.

Step 2: n a large bowl using a hand-held or stand mixer beat the butter and both sugars together on high speed until creamy and combined, about 2 minutes. Add the molasses and beat until combined. Then add the egg and vanilla extract and beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.

Step 3: On low speed, slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be slightly sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for 1 hour up to 24 hours.

Step 4: Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Step 4: Remove cookie dough from the refrigerator. Roll cookie dough, 1 Tablespoon each, into balls. Roll each in granulated sugar and arrange 2 inches apart on the baking sheets. Bake for 11-12 minutes or until edges appears set.

Is powdered sugar necessary?

The answer is no however I like the way it gives it a snowy wintery look! Learn from my mistakes and be sure to dust the cookies with it after baking otherwise it looks like clumps as you can see below!

grandma molasses cookies

Keys for Success

  1. Make sure the egg and butter and/or Crisco is room temperature to help cream the mixture into harmony without lumps/clumps.
  2. Be sure to refrigerate the dough for at least an hour before baking up to 24 hours otherwise the cookies will not rise and look flat.
  3. Spread the cookies apart at least 1.5 inches so they don’t run into one another like the above!

Savory’s Tips and Tricks

  • Make dough up to one day ahead then cover in an airtight container to bake the next day.
  • My grandma said to bake these 1 inch apart however mine ran into one another so allow an extra inch.
  • Can skip the powdered sugar altogether.
  • Substitute white sugar with turbinado coconut sugar to roll the dough in for a healthier alternative.

Savory’s Pairing Recommendations

Pair with a hot chocolate, expresso, coffee, latte, or even a port wine!

For more midwest cookie ideas click here for my healthier no-bake cookies! For a fun holiday, vegan cook click here for some amazing orange sugar cookies that taste like a creamsicle!

Cheers!

Be sure to save this to make for later or if you made them please comment below, snap a photo and tag me on social media, and let me know how you like them!

grandma molasses cookies

The Best Grandma Molasses Cookies with a Twist

Chewiest, most aromatic, and pairs well with morning coffee or tea!
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: cardamom cookies, molasses cardamom cookies, molasses cookies
Servings: 25 Cookies

Ingredients

  • 2 1/4 cups flour, all-purpose
  • 2 tsp baking soda
  • 2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp nutmeg
  • 1/2 tsp cardamom, ground
  • 1/2 tsp salt
  • 3/4 cup crisco or 3/4 cup butter plus 2 tbsp, softened
  • 1/2 cup dark brown sugar
  • 1/2 cup white granulated sugar
  • 1/4 cup dark molasses
  • 1 egg, room tempature
  • 2 tsp pure vanilla extract
  • granulated sugar for rolling or turbanino sugar
  • powdered sugar for dusting after baking

Instructions

  • Whisk the flour, baking soda, ginger, cinnamon, cloves, nutmeg, cardamom and salt together until combined. Set aside.
  • In a large bowl using a hand-held or stand mixer, beat the crisco or butter and both sugars together on high speed until creamy and combined, about 2 minutes. Add the molasses and beat until combined. Then add the egg and vanilla extract and beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
  • On low speed, slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be slightly sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for 1 hour up to 24 hours.
  • Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  • Remove cookie dough from the refrigerator. Roll cookie dough, 1 Tablespoon each, into balls. Roll each in granulated sugar and arrange 2 inches apart on the baking sheets. Bake for 11-12 minutes or until edges appears set.
  • 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. Cookies will stay fresh covered at room temperature for 1 week.
Tried this recipe?Mention @mysavoryadventures or tag #mysavoryadventures!

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Cheers!

Too taking this journey with me—lets see where it takes us……

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