Soft Molasses Cookies

These cookies really are the cherry on top of any day.

These Molasses Cookies are soft, spicy and sweet. This recipe has been passed through many generations of my family. It’s one of our many family jewels that will hopefully never be forgotten. My mom first taught me how to make them when I was 8 years old and experiences hands out christmas baking for the first time.

These cookies really are delicious and put a twist on a classic molasses cookie. They’re my dad’s favourite and I make them every once in a while just as a special treat for him! 🙂

They’re rather simple too. Some butter, sugar, eggs, vanilla, flour and spices, and you’ve basically got it. Throw a cherry on top and voila! Perfection!

They also freeze great! So if you plan of pre freezing cookies for the holiday season these are a great option. Have no fear, they taste just as good after being frozen.

Give them a shot!

Molasses Cookies


–          ½ cup unsalted butter or margarine (room temperature)

–          1/3 cup packed brown sugar

–          1 large egg, lightly beaten

–          ½ cup molasses

–          ¼ cup milk

–          2 cups all purpose flour

–          ½ teaspoon ginger

–          ½ teaspoon cinnamon

–          ½ teaspoon salt

–          1 teaspoon baking soda

–          8-12 maraschino cherries (cut in half)


Preheat oven to 375 degrees F. Prepare and line baking sheets.

In a large bowl beat together sugar and butter. Add the egg, molasses and milk; mix until combined.

In a small bowl combine together the flour, ginger, cinnamon, salt and baking soda.

Incorporate flour mixture into butter mixture. Mix well. If the batter is too sticky, add additional flour.

Using a spoon or your hands, make round mounds of dough about the size of a Ping-Pong ball and place them on the baking sheet 2 inches apart from each other. Flatten them slightly. Top each cookie with a half maraschino cherry.

Bake for 10 minutes.

Store in an air tight container or freeze for future use.


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