Molasses Cookies

12 servings Prep: 15 m Cook: 15 m Total: 30 m Beginner
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Molasses Cookies
Steen’s products are a favored Cajun staple - these soft and chewy molasses cookies feature Steen’s cane syrup molasses, pecan oil, warm spices like cinnamon and ginger, and a coating of smoked pecan sugar. Although any molasses may be used, the author likes Steen’s Molasses in this recipe for authentic Louisiana flavor.

Ingredients

12 servings
  • 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

Step-by-Step Instructions

  1. Preheat oven to 350 degrees F
  2. Mix pecan oil and sugar with whisk. Beat egg in a separate bowl, and stir into pecan oil-sugar mixture. Add the molasses to the mixture
  3. Sift flour, salt, soda, cinnamon and ground ginger into the wet ingredients. Mix until blended
  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
  5. Coat rolled dough in smoked pecan sugar, and place on a parchment-lined cookie sheet
  6. Bake 15 minutes for chewy cookies and up to 17 minutes if you prefer your cookies crunchy
  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
  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.

Common Problems and Solutions

Q: Why did my cookies spread too thin?

A: Make sure your baking soda is fresh and hasn't lost its leavening power. Also, chilling the dough balls for 15-30 minutes before baking can help them hold their shape better in the oven.

Q: Can I make these without pecan oil?

A: Yes, you can substitute vegetable oil or melted coconut oil, though you'll lose some of that distinctive Louisiana pecan flavor. Melted butter works too but will change the texture slightly - the cookies will be a bit more cake-like.

Tips and Techniques

The freezer-friendly nature of this dough makes it perfect for having fresh-baked cookies on demand. If you can’t find smoked pecan sugar, regular granulated sugar works fine, or try rolling the cookies in cinnamon sugar for extra spice.

Ingredient Substitutions

  • pecan oil: vegetable oil, melted coconut oil, or melted butter
  • Steen's Molasses: any unsulfured molasses or cane syrup
  • smoked pecan sugar: turbinado sugar, granulated sugar, or cinnamon sugar

Equipment Needed

  • Cookie scoop (1 1/2 tablespoon size recommended)
  • Whisk
  • Mixing bowls
  • Sifter or fine-mesh strainer
  • Parchment paper
  • Cookie sheet

Historical Context

Steen’s Pure Cane Syrup has been a Louisiana pantry staple since 1910, produced in Abbeville in the heart of Cajun country. While molasses cookies are found across the South, Louisiana cooks often reach for Steen’s for its pure sugarcane flavor that’s milder and sweeter than blackstrap molasses.