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.
Recipe by Heidi Schulz Books at