Molasses Cookies

  • Yield : 1
  • Servings : 12
  • Prep Time : 20m
  • Cook Time : 15m
  • Ready In : 35m
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Steen’s product are a favored Cajun product. Although any molasses may be used, the author likes the Steens Molasses in this recipe


  • 2/3 cup pecan oil
  • 1 cup sugar
  • 1 egg
  • 1/4 cup Steen's Molasses
  • 2 cup unbleached all purpose flour
  • 1/2 teaspoon kosher salt
  • 2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • Smoked pecan sugar (substitutes: turbinado or granulated sugar)


Step 1

Preheat oven to 350 degrees

Step 2

Mix pecan oil and sugar with whisk. Beat egg in a separate bowl, and stir into pecan oil-sugar mixture. Add the the mixture

Step 3

Sift flour, salt, soda, cinnamon and ground ginger into the wet ingredients. Mix until blended

Step 4

Scoop dough with a cookie scoop (recommended use a 1 1/2 tbsp/ 2-inch scoop), or use a small spoon. With hands, roll dough gently into balls

Step 5

Coat rolled dough in smoked pecan sugar, and place on a parchment-lined cookie sheet

Step 6

Bake 15 minutes for chewy cookies and up to 17 minutes if you prefer your cookies crunchy

Step 7

NOTE: Dough freezes well. There are two options: freeze as a mass of dough in a freezer-safe bag or container. When ready to bake, thaw the dough, scoop into balls and roll in sugar. Bake as directed

Step 8

Alternatively, scoop dough into balls, and flash freeze the dough on a parchment-lined cookie sheet for 15 minutes. Once dough balls are slightly frozen and will not stick to each other, transfer dough to freezer-safe storage bag. Finally, roll frozen dough in sugar, and bake. You will need to increase baking time slightly if baking frozen dough.

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