Soft Molasses Cookies – SRC

Every month for the past year or so I have been participating in the Secret Recipe Club.  If you’ve never heard of it before, it’s where food bloggers get assigned another food blog – secretly of course, and you have to make something from that food blog.  It’s a great way to connect like-minded foodies and spread the word about their blog.  This month I had Julianne from Yankee Kitchen Ninja.  I had actually thought I opted out of this month, and am a day behind in posting – so my deepest apologies go out to Julianne.  Nobody likes being an orphan on SRC reveal day!  (been there).  

I didn’t even get beyond her first page of deliciousness when I saw these cookies.  Molasses cookies happen to be my all time favorite cookies.  The spicy sweetness, the crunch of large sugar crystals on top….mmmm, I love them.  So I whipped up a batch last night and they are just as delicious as they look.  The molasses flavor is light and not overpowering, which I like and the are so soft and chewy just like their name.  

Make sure you check out all of the other SRC reveals below.  Lots of yummy recipes!

Soft Molasses Cookies

Usher in Fall with a spicy sweet cookie like these Soft Molasses Cookies adapted from Yankee Kitchen Ninja.


2 1/4 cups flour
1/4 teaspoon salt
2 teaspoons baking soda
1 teaspoon cinnamon 
8 tablespoons (1 stick) unsalted butter 
1 teaspoon fresh ginger, minced
1/2 cup sugar
1 egg
1/2 cup molasses
1/2 cup hot tap water
coarse sugar crystals, for sprinkling


  1. Preheat the oven to 375 degrees.
  2. In a small bowl, whisk together the flour, salt, baking soda, and cinnamon.  Set aside.
  3. Using a mixer, cream the butter, minced ginger and sugar until fluffy. Add the egg and molasses, beating well to combine. Alternate between the flour and hot water, ending with the flour and beating well after each addition.
  4. Use a hinged scoop or tablespoon to drop the batter onto parchment-lined baking sheets, leave some space as they will spread. Sprinkle each with a little coarse sugar and bake for about 10 minutes, or until the center is no longer wet looking. Cool completely on a wire rack.

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