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Soft, moist and delicious, these Honey Molasses Cookies will certainly satisfy your sweet tooth without adding a lot of sugar.
These Honey Molasses Cookies get their sweet taste from a combination of molasses, a touch of honey and a little brown sugar.
Scoop the batter into little balls and roll them in a mixture of ground ginger and sugar.
Why This Recipe Works
- Easy to make: First of all, molasses cookies are so easy to make. The ingredient list is short and the cookies bake in minutes.
- Soft, moist and delicious, these Honey Molasses Cookies will certainly satisfy your sweet tooth without adding a lot of sugar.
Ingredient Notes
See recipe box below for ingredient amounts and full recipe instructions.
- Butter: Slightly softened salted butter adds flavor and buttery goodness to each bite. You want to use softened butter in this cookie recipe because you want to cream the butter and the sugar together to create air pockets. These air pockets are what help make these cookies light and airy. Softened butter should still be cool to the touch but when you press your finger into the butter, your finger will leave an indentation.
- Canola oil: I used canola oil. Feel free to use vegetable oil.
- Brown sugar and sugar: We use both types of sugar in this molasses cookie recipe. When combined with butter the cookies become amazingly soft and chewy.
- Honey and vanilla extract: For flavor.
- Molasses: There are quite a few different types of molasses on store shelves, from lighter molasses to blackstrap molasses. I generally go with dark molasses or “robust molasses”. The flavor of blackstrap molasses can be intense so I don’t often use it for baking.
- Eggs: Provides structure.
- Flour: Use all-purpose (plain) flour and wheat flour.
- Baking soda: Gives the cookies a little lift.
- Spices: Ground ginger, ground cloves, and ground cinnamon.
How To Make This Recipe
- In a large mixing bowl, cream the butter and the canola oil together.
- Add the brown sugar, honey, molasses, and vanilla and continue mixing.
- Slowly add in the eggs and mix.
- In another large mixing bowl, combine the flours, baking soda, ginger, cloves, and the cinnamon. Blend with a wire whisk.
- Gradually add the flour flour mixture to the creamed mixture and mix until the dough is well blended.
- In a small bowl mix together sugar and ginger.
- Scoop out the cookie batter and roll the dough into a ball using your hands.
- Drop the cookie dough ball into the bowl of sugar and ginger and coat the dough ball with the sugar mixture.
- Place the coated balls of cookie dough on a cookie sheet lined with parchment paper or silpat.
- Bake for 8-10 minutes.
11. After the cookies baked and I took them out of the oven, I used a spatula to flatten the cookies just a bit.
Expert Tips
- Make sure you take the time to preheat your oven before baking.
- Soften the butter to room temperature. Do not melt the butter, it will change the texture of the cookie.
- I use unsulphured molasses in this recipe. I find Blackstrap molasses to be a little strong in baked goods.
- Feel free to tweak the amounts of ground cinnamon, ginger, and cloves. The amounts listed in the recipe are my preferred amounts, however tinker with the amounts to suit your taste.
- Place the cookies on a silpat lined or parchment paper lined baking sheet and space the cookies 2-inches apart.
Frequently Asked Questions
How Should I Store Honey Molasses Cookies?
Honey Molasses Cookies keep well in an airtight container or in a large zip-top bag at room temperature.
What Is The Best Molasses To Use In Honey Molasses Cookies?
I love using Grandma’s Unsulphured Molasses. It’s got no preservatives, artificial colors, or artificial flavors. Another favorite is Brer Rabbit Molasses.
If you’re looking for a Small Batch Soft Ginger Cookies recipe, you can find that recipe as well as many other single serving recipes by visiting our One Dish Kitchen site.
Enjoy!
Honey Molasses Cookies
Ingredients
- 1/2 cup butter , softened
- 1/2 cup canola oil
- 1/2 cup brown sugar
- 1/2 cup honey
- 1/2 cup molasses
- 1 teaspoon vanilla extract
- 2 eggs , lightly beaten
- 2 1/4 cups all-purpose flour
- 2 cups whole wheat flour
- 2 1/4 teaspoon baking soda
- 2 1/4 teaspoon ground ginger + 1 teaspoon
- 1 1/2 teaspoon ground cloves
- 1 1/2 teaspoon ground cinnamon
- 1/4 cup sugar
Instructions
- Preheat oven to 325 degrees F.
- In a large mixing bowl, cream the butter and the canola oil together.
- Add the brown sugar, honey, molasses and vanilla and continue mixing.
- Slowly add in the eggs and mix.
- In another large bowl, combine the flours, baking soda, 2 1/4 teaspoons of the ginger, the cloves and the cinnamon. Blend with a wire whisk.
- Gradually add the flour mixture to the creamed mixture and mix until the dough is well blended.
- In a small bowl, mix together 1/4 cup sugar and 1 teaspoon ginger.
- Scoop out 1 tablespoon of the cookie batter and roll the dough into a ball using your hands.
- Drop the cookie dough ball into the bowl of sugar and ginger and coat the dough ball with the sugar mixture.
- Place the coated balls of cookie dough about 2 inches apart on a cookie sheet lined with parchment paper or silpat.
- Bake the cookies for 8-10 minutes.
- Remove the cookies from the oven.
- Lightly press each cookie with a flat spatula to remove any excess air.
- Let the cookies cool on a wire rack.
