Soft Molasses Cookies are a classic type of cookie known for their rich, chewy texture and the warm, comforting flavors of molasses and spices. They are especially popular during the fall and holiday seasons.
Molasses is the star ingredient in these cookies. It provides a deep, sweet, and slightly tangy flavor. Molasses is a thick, dark syrup made during the sugar-making process. First, the sugar cane is crushed and the juice is extracted. The juice is then boiled to form sugar crystals and removed from the liquid. The thick, brown syrup left after removing the sugar from the juice is molasses.
I love these Soft Molasses Cookies not only for their delicious flavor but also for their soft and chewy texture, making them a satisfying comfort food.
Molasses cookies have a long and storied history, with origins dating back to colonial America. These cookies were initially a simple and economical treat, making use of the readily available molasses, which was a common sweetener at the time. Molasses cookies are believed to have originated in colonial America during the 17th century. Early American colonists used molasses as a primary sweetener in their recipes, as refined sugar was expensive and scarce.
The combination of molasses and tahini in these cookies creates a unique and delightful flavors that’s both familiar and surprising. The tahini adds a nutty richness and creaminess to the cookies, while the molasses provides sweetness and depth.
What is tahini?
Tahini is a thick paste made from ground sesame seeds. It is a staple ingredient in Middle Eastern and Mediterranean cuisines and is widely used in dishes like hummus, baba ganoush, falafel, and various sauces and dressings. Tahini has a rich, nutty flavor and very creamy texture.
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Soft Molasses Cookies Recipe
- ½ cup tahini
- ½ cup honey
- ¼ cup dark molasses
- ¼ teaspoon vanilla extract
- 1 egg
- 1 ½ cup whole wheat flour (I like to use heritage whole wheat flour)
- 1 teaspoon baking soda
- ⅛ teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ cup brown sugar or coconut sugar (for rolling)
- Preheat oven to 350F.
- In a large mixing bowl, combine the tahini, honey, dark molasses, vanilla, and egg. Next, add the whole wheat flour, baking soda, ground cinnamon, ground ginger, and sea salt and mix until combined.
- Use a spoon to scoop large balls and roll them in your hands. They will be very sticky.
- Spread the brown sugar out on a plate. Roll the cookie dough ball around the plate until it’s completely covered with brown sugar. Use your hand to flatten and place it on a baking sheet lined with parchment paper. Use two baking sheets if needed.
- Bake for 10 – 12 minutes.
- Cool cookies on the baking sheet for about five minutes before transferring to a cooling rack.