Whew–we made it!! Happy Epiphany!

I get why the author saved the drummers for last: 1. by the time you’re done with this list, you want a bit of fanfare…and 2. nothing grabs your attention like a good drum corps! And with that fanfare, on this 12th Cookie, I’m resharing my favorite cookie recipe: My Molasses Cookies.

What’s a molasses cookie you ask? Christi commented when she got her box o’ Christmas cookies this year that the only people she knew that actually made them were her mother and me, so I thought perhaps a tiny descriptor was necessary as most people presume they don’t like molasses. This cookie tastes similar to a ginger snap, except it doesn’t have any snap–unless you bake them longer–and is a touch sweeter.

I originally posted it back in 2013 and if you go back to that post, you’ll see that the recipe has been tweaked slightly for this holiday version, which is a bit softer. If you want a heartier cookie that holds up a little longer in coffee, go with the original. But let’s be honest, they’re delicious whichever recipe you use! This recipe does make a big batch of cookies, so you can easily halve it or store the dough in the freezer for up to a year…if you can keep it around that long!

My Molasses Cookies

• 1 cup of butter, softened
• 2 cups of brown sugar
• 2 eggs
• 1 cup molasses
• ½ Tbsp vanilla
• 5 cups flour
• 1 Tbsp + 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp ginger
• 1 Tbsp cinnamon
• 1 tsp cloves
• 1/4 cup coarse sugar (on a plate for dipping, if you don’t have coarse sugar regular is fine)

In a bowl, sift together dry ingredients; set aside.  

In a mixing bowl, cream butter and brown sugar.  Add eggs, molasses, and vanilla.  Add dry ingredients (slowly, if you don’t want to be covered in flour and spices!).  Mix well.  

Chill for at least an hour (I usually chill it overnight).  

Preheat oven to 350F. Line a cookie sheet with parchment paper or silicone baking mat. Shape into balls, flatten slightly, and dip top into coarse sugar.  Place sugar side up evenly spaced on cookie sheet.  Bake for 8-10 minutes.

 Viola!  Although you might want to let them cool slightly before eating, so as not to burn your mouth!  You’re welcome! 🙂

Thanks for joining me on this festive journey. Hopefully I’ve shared some recipes that you might add to your holiday (or not holiday!) baking list. Fa la la la la!

In case you missed them, here are the other 11 days!

12 Cookies of Christmas, Day 1 Salty Scotches

12 Cookies of Christmas, Day 2 Holiday Mint Chocolate Kisses

12 Cookies of Christmas, Day 3 ANZAC Bikkies

12 Cookies of Christmas, Day 4 Iced Oatmeal Cookies

12 Cookies of Christmas, Day 5 Jammy Dodgers

12 Cookies of Christmas, Day 6 Holiday Pinwheels

12 Cookies of Christmas, Day 7 Cranberry Orange Cookies

12 Cookies of Christmas, Day 8 Salted Mocha Cookies

12 Cookies of Christmas, Day 9 Sour Cream Cookies

12 Cookies of Christmas, Day 10 Addy’s Cookies

12 Cookies of Christmas, Day 11 Lemon Shortbread

this recipe was originally adapted from recipes given to me by my Granny & my Ome