Deliciously spiced molasses cookies, a simple delight at Christmas.
These simple Christmas cookies were a regular bake in Michelle’s house in Canada when she was growing up. Traditionally made with molasses, they can be substituted with Black Treacle as that’s easier to get your hands on here.
They are a really simple bake with a dough that can be easily frozen. Michelle tends to bake half and freeze the remaining dough for later. Ensuring she has a supply ready to bake when the fancy takes her.
This is an old recipe from Nova Scotia where molasses and ginger cookies were widely made, particularly around Christmas time. Molasses were a common and inexpensive sweetener and spices were a stable in every kitchen. The amount of spices used in ginger cookies were left to the individual cook’s own taste. Some would use as little as 1/2 a teaspoon of ginger, others as much as 2 tablespoons. However this is how Michelle’s Mum makes them so that’s how she likes them.
These are a perfect bake for this time of year. Soft cookies full of the flavour of warm Winter spices. Is there anything better with a cup of tea on a cold Winter afternoon?
Pin the recipe for later:
A deliciously soft and spicy cookie, rich with the taste of treacle.
- 225 g salted butter
- 170 g light soft brown sugar
- 300 g molasses or black treacle
- 1 medium egg
- 2 tsp bicarbonate of soda
- 1/2 cup boiling water
- 1 tbsp vanilla extract
- 650 g plain flour
- 1 tsp cream of tartar
- 1 tsp salt
- 3/4 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
Cream together the butter and brown sugar until light and well combined. Blend in the molasses (or Black Treacle if you can't find Molasses) and the egg.
Dissolve the bicarbonate of soda in the boiling water and add to the mixture then stir through the vanilla extract.
Meanwhile sift together the remaining dry ingredients in a separate bowl then add gradually to the wet mixture. Continue mixing to combine well and it will come together into a soft dough. Set aside the mixture to cool for a couple of hours.
When ready to bake roll out the dough on a floured surface to 1/2cm thickness. Cut to shape using a cookie cutter.
Bake in an oven at 140CFan for 15 minutes. They will puff up in the oven and settle again once rested. Set on a wire rack and allow to cool.
These cookies are best eaten the day after they are baked as the flavour develops.