A little sugar, a little spice, a little everything nice. These Cocoa Molasses Cookies are soft, chewy, and completely delicious. Blackstrap molasses, unsweetened cocoa, and a little nutmeg marry together for one irresistible bite! You might just eat two.. or ten.
Christmas may be over but I'm not ready to give up my holiday sweets! Molasses cookies [ or gingerbread ] have long been a favorite of mine. They somehow taste like winter. If seasons could have a flavor, winter's would definitely be molasses. Austin and I made cutout gingerbread cookies, for the first time ever, from scratch for the holidays. It was a grand adventure - mostly in my patience. I seriously love rolling dough out y'all. Sharing the rolling pin is not my strongest point ;)
To make these delicious molasses cookies simply mix up the dough, then let it chill thoroughly in the fridge. Chilling the dough overnight is the very best, but, in a pinch you can chill the dough for 1 hour and then proceed with the baking! Chilling the dough ensures that the cookies don’t puff up and spread out while baking. After the dough has chilled, roll it out on a floured surface and break out your favorite cookie cutters!
Gluten Free Cocoa Molasses Cookies
Prep Time: 25 min. | Bake Time: 10 min. | Yields: About 40 cookies
Ingredients:
Baking & Spices //
3 1/4 cups Bob's Red Mill 1-to1 Baking Flour
3/4 tsp baking soda
1 tbsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground ginger
1 tsp ground nutmeg
1 1/2 tsp unsweetened cocoa powder [ Ghirardelli is best ]
1/2 tsp salt
1/2 cup dark brown sugar - packed
1/2 tsp vanilla extract
1/2 cup Blackstrap molasses - filled to the brim
Dairy & Eggs //
3/4 cup unsalted butter
1 large egg
Instructions.
Sift together flour, baking soda, and spices in a large bowl. Set aside.
Step 1. With a hand mixer, beat the butter, sugar and vanilla extract together on medium-high speed until they form light and fluffy paste - about 2 minutes. Add in the egg and molasses. Beat on medium speed until well combined. Gradually add in the flour mixture one cup at time, and beat on low speed until combined.
Tip: This dough becomes quite thick so you may need to finish working in the last bit of the flour mixture with your hands. If your hand mixer can handle it finish the dough with the beaters.
Step 2. Divide the dough in half and form each half into a round ball. Wrap each half in plastic wrap and chill in the refrigerator for 1 hour or overnight.
Step 3. When you're ready to bake the cookies, preheat oven to 350°F.
Remove the dough from the refrigerator and set out at room temperature for 5-10 minutes. Place one half of the dough on a lightly floured surface. Using a floured rolling pin, roll the dough out evenly until it is about 1/8-inch thick. You may need to re-flour your rolling pin during the process. Grab your favorite cookie cutters to cut the dough into your desired shapes.
Place cookies on a parchment lined baking sheet.
Tip: Sprinkle tops of cookies with brown sugar for extra crunch and sweetness.
Step 4. Bake until crisp but not too dark - 8 to 10 minutes. Remove from oven and transfer cookies to a wire rack to cool completely.
Decorate to your heart's content!
Instructions.
Sift together flour, baking soda, and spices in a large bowl. Set aside.
Step 1. With a hand mixer, beat the butter, sugar and vanilla extract together on medium-high speed until they form light and fluffy paste - about 2 minutes. Add in the egg and molasses. Beat on medium speed until well combined. Gradually add in the flour mixture one cup at time, and beat on low speed until combined.
Tip: This dough becomes quite thick so you may need to finish working in the last bit of the flour mixture with your hands. If your hand mixer can handle it finish the dough with the beaters.
Step 2. Divide the dough in half and form each half into a round ball. Wrap each half in plastic wrap and chill in the refrigerator for 1 hour or overnight.
Step 3. When you're ready to bake the cookies, preheat oven to 350°F.
Remove the dough from the refrigerator and set out at room temperature for 5-10 minutes. Place one half of the dough on a lightly floured surface. Using a floured rolling pin, roll the dough out evenly until it is about 1/8-inch thick. You may need to re-flour your rolling pin during the process. Grab your favorite cookie cutters to cut the dough into your desired shapes.
Place cookies on a parchment lined baking sheet.
Tip: Sprinkle tops of cookies with brown sugar for extra crunch and sweetness.
Step 4. Bake until crisp but not too dark - 8 to 10 minutes. Remove from oven and transfer cookies to a wire rack to cool completely.
Decorate to your heart's content!
Who says this recipe is only for the holidays? Bake up a batch of these cocoa molasses cookies anytime. Add in chocolate chips and drop them on a baking sheet like any other cookie! Enjoy them fresh out of the oven with a cold glass of milk anytime of the year!
What is your favorite winter cookie? Is there a holiday cookie that you enjoy year round?
With love,
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