Best Molasses Roll Cookies


Molasses roll cookies in the shapes of leaves, acorns, and squirrels are a sweet Thanksgiving tradition  dating back a good forty years when I was first trusted with a rolling pin and a one foot square of the kitchen counter.

Over the years I've looked for the perfect recipe to make spicy, gingery cookies that are moist, not crunchy. This recipe - published by Food & Wine circa 1996 is by far the best. It's easy to assemble and perfect for rolling, You can even make and freeze the dough in advance. (I flew New York to Atlanta with frozen dough in my suitcase and it arrived at perfect temperature!)

  • 4 cups flour
  • 2 Tbsp cocoa
  • 5 tsp ginger
  • 2 tsp cinnamon
  • 1 tsp ground cloves
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 sticks unsalted butter, softened
  • 1 cup sugar
  • 1 egg, lightly beaten
  • 1/2 cup unsulphured molasses

Sift together all dry ingredients onto a piece of parchment paper. Cream the softened butter with the sugar. Beat in the egg, then gradually beat in the molasses. Slowly pour and beat in the sifted dry ingredients. Chill dough for at least an hour. Roll the dough out 1/4 in think and cut. Bake at 350F on parchment lined tray for 8 minutes.


jane beck

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