Molasses Cookies

These molasses cookies are sort of like gingerbread cookies, but way better. For one, they’re packed with seasonal, spicy flavor (don't sleep on the black pepper) and they've got a soft, cake-like texture. For two, you don’t have to roll them out! We're obsessed, and know you will be too. Put these out for Santa, enjoy them while watching your favorite holiday movies, or tuck them alongside more traditional classics like sugar cookies and peppermint bark for a cookie box that’ll be as big of a hit with the adults as it is with the kids this holiday season.

Can I use dark or light molasses for this recipe?
Yes! Either one works well. What you CAN'T use is blackstrap molasses, which is more bitter and less sweet than its lighter counterparts. If it's all you've got, you can substitute half the blackstrap molasses for corn syrup to help balance the flavor.

Can I change up the spices?
Also yes, but with a caveat—we like these full of warming notes, so we packed it in by incorporating fresh and ground ginger, cinnamon, cloves, and yes, even black pepper. If you know you and your family are sensitive to spice, you can use less, but if you’re just unsure, you’ve gotta trust us. You might find yourself sneaking strong spices into all your baking from now on.

How long will these cookies last?
These cookies will keep in an airtight container for up to a week...but we have a feeling they won't last that long. 😉 We also recommend freezing the dough for up to a month—any longer and they’ll still be good, but will start to diminish in flavor (so bake ‘em up quick!).

Made these? Let us know how it went in the comments below.