My Favorite Cookie Recipe: Molasses Cookies

I had a dear friend bring a tin of lovely, still warm cookies to our hotel tonight. That got me thinking about holiday baking. My absolute favorite cookie to bake and eat is hands-down the spicy, chewy, humble molasses cookie. I like to take a bite, hold it in my mouth and suck my spit through it.
Oh dear, did things just get uncomfortable?
A little TMI? Sorry, I do that sometimes.
I can’t help it though. There’s something about this particular cookie that demands to be eaten in this admittedly strange way. I’m sure I’m not the only one.
I just googled “suck my spit through molasses cookies” and got nothing. This just tells me that no one else will admit it.
Or that people are generally unaccustomed to oversharing on the internet…
If you still have an appetite left, here’s the recipe.

Molasses Cookies
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 24
Some cookies don't make the switch to whole wheat all that well; something gets lost in translation. Luckily, that is not the case with these oh-so-good molasses cookies. Not only does the whole wheat flour taste fine, I think it's actually an improvement on the original.
  • ¾ cup butter
  • 1 cup white sugar
  • 1 egg
  • ¼ cup molasses
  • 2 cups whole wheat or whole wheat pastry flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • ½ cup sugar: white, sanding or turbinado
  1. Place butter in a medium sized microwave safe bowl and microwave for 30 seconds or until melted. Mix in 1 cup sugar to cool butter a bit, then add egg. Mix until well blended then stir in molasses.
  2. In a separate bowl, mix all remaining ingredients except for the ½ cup of sugar.
  3. Add dry ingredients to wet and blend.
  4. Cover and chill for 1 hour.
  5. Preheat oven to 375°.
  6. Roll dough into golf ball sized balls and roll in sugar.
  7. Place 2 inches apart on ungreased cookie sheet.
  8. Bake for 8-10 minutes until tops are cracked and bottoms are nicely browned. Serve warm or cold or wait until cool, wrap well and freeze for later.
While either whole wheat or whole wheat pastry flour will work, the pasty flour will be a bit lighter. White sugar will work fine for rolling dough in, but sanding sugar or turbinado sugar with their larger grains will create something really sparkly and special.

*What’s the deal with the blue camel? Click over and read Cookies, Camels and Newborn Kings to find out.


  1. You are not the only one who eats cookies that way! You are not alone! I think it is akin to slurping olive oil or swishing a fine wine. It’s the best way to enjoy the flavor and texture.

    I wonder if the same thing applies to sucking jello through my teeth…..

    • You make it sound highbrow. Thanks!

  2. I like your new layout, and I get what you’re saying about ‘sucking your spit’ with certain kinds of cookies.

  3. So, will it work with white flour or white pastry flour? I don’t have whole wheat version of either on hand.

    • Yup. White flour will work just fine. Enjoy!

    • Plain old white flour works great. Enjoy!

  4. Oh, I love molasses cookies. They’re always on my Christmas cookie list.

    • I can’t wait to get home and make a batch!


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