11 Molasses Christmas Cookies Dark Sweet

Classic Molasses Cookies

Molasses cookies are a classic holiday treat that embodies the warm spices and rich flavors of the season. Their soft, chewy texture combined with a hint of sweetness makes them an ideal accompaniment to a glass of milk or a cup of tea. These cookies are often enjoyed during Christmas time, but their delectable taste makes them perfect for any occasion.

Ingredient	Quantity
All-purpose flour	2 ¼ cups
Baking soda	1 teaspoon
Ground cinnamon	2 teaspoons
Ground ginger	1 teaspoon
Ground cloves	½ teaspoon
Salt	½ teaspoon
Unsalted butter	¾ cup (1 ½ sticks)
Brown sugar	1 cup packed
Molasses	½ cup
Egg	1 large
Granulated sugar	for rolling cookies

Instructions:

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This guarantees that your cookies will bake evenly.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt. Set this mixture aside for later use.
Cream Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer to cream together the unsalted butter and packed brown sugar. Beat them together on medium speed until the mixture is light and fluffy, which usually takes about 2-3 minutes.
Add Molasses and Egg: Once the butter and sugar are well-mixed, add the molasses and the egg to the bowl. Continue to mix on medium speed until all ingredients are fully incorporated and smooth.
Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet mixture. Mix on low speed until just combined, being careful not to over-mix the dough.
Chill the Dough: Cover the mixing bowl with plastic wrap or a kitchen towel and place it in the refrigerator for about 30 minutes. Chilling the dough makes it easier to work with and helps to enhance the flavors.
Form the Cookies: After chilling, take the dough out of the refrigerator. Using a tablespoon or a cookie scoop, portion out small balls of dough. Roll each ball in granulated sugar until evenly coated.
Place on Baking Sheet: Arrange the sugared dough balls on a lined baking sheet, about 2 inches apart to allow for spreading during baking.
Bake the Cookies: Place the baking sheet in the preheated oven and bake the cookies for 8-10 minutes, or until they are just set and the edges look firm. The centers may look slightly soft, but they will firm up as they cool.
Cool the Cookies: Once baked, remove the cookies from the oven and let them sit on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
Serve and Enjoy: Once cooled, your molasses cookies are ready to enjoy! Store them in an airtight container to keep them soft and fresh.

These traditional molasses cookies are sure to bring warmth and joy to your holiday celebrations!

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Chewy Molasses Spice Cookies

Chewy molasses spice cookies are a delightful variation on classic molasses cookies, featuring a richer blend of spices that create a warm, aromatic flavor perfect for cozy gatherings. These cookies offer a perfect balance of chewiness and spice, making them an enticing treat during the holiday season and beyond. With a dusting of sugar on top to complement the deep flavors, they are sure to be a hit among friends and family.

Ingredient	Quantity
All-purpose flour	2 ½ cups
Baking soda	1 teaspoon
Ground cinnamon	2 teaspoons
Ground ginger	1 tablespoon
Ground cloves	½ teaspoon
Ground nutmeg	½ teaspoon
Salt	½ teaspoon
Unsalted butter	¾ cup (1 ½ sticks)
Brown sugar	1 cup packed
Molasses	½ cup
Egg	1 large
Granulated sugar	for rolling cookies

Instructions:

Preheat the Oven: Start by preheating your oven to 350°F (175°C). This guarantees your cookies will bake evenly and thoroughly.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, ground nutmeg, and salt. Set this bowl aside for later.
Cream Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer to cream the unsalted butter and packed brown sugar together. Beat on medium speed until the mixture is light and fluffy, which typically takes about 2-3 minutes.
Add Molasses and Egg: Add in the molasses and the egg to the butter-sugar mixture. Continue mixing on medium speed until everything is well combined and smooth in texture.
Combine Dry and Wet Ingredients: Gradually pour your dry ingredient mixture into the wet mixture. Blend on low speed just until the dough comes together, making sure you do not over-mix.
Chill the Dough: Cover the mixing bowl with plastic wrap or a kitchen towel and place it in the refrigerator for about 30 minutes. Chilling the dough will make it easier to handle and enhance the flavors.
Form the Cookies: Once chilled, remove the dough from the refrigerator. Use a tablespoon or cookie scoop to form small balls of dough, and roll each ball in granulated sugar until coated evenly.
Arrange on Baking Sheet: Line a baking sheet with parchment paper. Place the sugared dough balls on the sheet, about 2 inches apart, to allow for spreading while baking.
Bake the Cookies: Put the baking sheet in the preheated oven and bake for 10-12 minutes. The edges should be set, and they may appear slightly soft in the center; they will continue to firm up as they cool.
Cool and Enjoy: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your chewy molasses spice cookies!

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Molasses Gingerbread Cookies

Molasses gingerbread cookies are a festive delight, typically associated with the holiday season. They have a deliciously spicy flavor profile thanks to the combination of molasses, ginger, and other warming spices. These soft, slightly chewy cookies are perfect for decorating with icing or enjoying plain with a cup of hot cocoa. They’re a classic treat that brings warmth and joy to any holiday gathering.

Ingredient	Quantity
All-purpose flour	2 ½ cups
Baking soda	1 teaspoon
Ground ginger	1 tablespoon
Ground cinnamon	2 teaspoons
Ground cloves	½ teaspoon
Ground nutmeg	½ teaspoon
Salt	½ teaspoon
Unsalted butter	¾ cup (1 ½ sticks)
Brown sugar	1 cup packed
Molasses	½ cup
Egg	1 large
Vanilla extract	1 teaspoon
Granulated sugar	for rolling cookies

Instructions:

Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to guarantee your cookies bake evenly.
Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and salt. Set this mixture aside for later use.
Cream Butter and Sugar: In a large mixing bowl, cream the unsalted butter and packed brown sugar using a hand mixer or stand mixer. Beat on medium speed until light and fluffy, which should take about 2-3 minutes.
Add Molasses, Egg, and Vanilla: To the creamed mixture, add the molasses, large egg, and vanilla extract. Mix on medium speed until the ingredients are fully combined and the mixture is smooth.
Integrate Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture. Blend on low speed just until the dough is fully combined. Be careful not to over-mix.
Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for about 30 minutes. Chilling makes the dough easier to handle and helps the flavors to meld.
Form the Cookies: After chilling, take the dough out of the refrigerator. Use a tablespoon or cookie scoop to form small balls of dough. Roll each ball in granulated sugar to coat.
Prepare to Bake: Line a baking sheet with parchment paper. Arrange the sugared dough balls on the baking sheet with plenty of space between them, as they will spread while baking.
Bake the Cookies: Place the baking sheet in the preheated oven and bake for 8-10 minutes, until the edges are set, but the centers still look slightly soft.
Cool the Cookies: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely.
Enjoy: Once cooled, your molasses gingerbread cookies are ready to be enjoyed! They can be served plain, decorated with icing, or used as festive decorations around your home.

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Soft and Fluffy Molasses Cookies

Soft and fluffy molasses cookies are a delightful twist on the classic molasses cookie. Perfectly spiced with ginger, cinnamon, and cloves, these cookies are soft, tender, and packed with flavor. They make a wonderful addition to any holiday cookie platter or a cozy snack with a glass of milk. The fluffy texture makes them a favorite among cookie enthusiasts.

Ingredient	Quantity
All-purpose flour	2 cups
Baking soda	1 teaspoon
Ground ginger	1 teaspoon
Ground cinnamon	1 teaspoon
Ground cloves	¼ teaspoon
Salt	½ teaspoon
Unsalted butter	½ cup (1 stick)
Granulated sugar	1 cup
Brown sugar	½ cup packed
Molasses	½ cup
Egg	1 large
Vanilla extract	1 teaspoon

Instructions:

Preheat the Oven: Start by preheating your oven to 350°F (175°C), which guarantees that your cookies bake evenly and perfectly.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Set this mixture aside for later.
Cream Butter and Sugars: In a large mixing bowl, cream the unsalted butter, granulated sugar, and packed brown sugar together using a hand mixer or stand mixer. Beat on medium speed until the mixture is light and fluffy, which should take about 2-3 minutes.
Incorporate Molasses, Egg, and Vanilla: Add the molasses, large egg, and vanilla extract to the creamed butter and sugar mixture. Mix on medium speed until everything is well blended and smooth.
Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Use a spatula or mixer on low speed to combine, being careful not to over-mix the dough.
Scoop and Shape Cookies: Use a tablespoon or cookie scoop to portion out the dough and drop it onto a lined baking sheet. Confirm there’s enough space between each cookie to allow for spreading during baking.
Bake: Place the baking sheet in the preheated oven and bake for 8-10 minutes, or until the edges are set but the centers are still soft. The cookies will firm up as they cool.
Cool: Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely.
Serve and Enjoy: Serve these soft and fluffy molasses cookies with a warm drink, or pack them up to share with friends and family. Enjoy the delicious taste of the holidays!

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Molasses Crinkle Cookies

Molasses crinkle cookies are a festive twist on the traditional molasses cookie, featuring a delightful crinkled surface that adds texture and visual appeal. These cookies are soft and chewy, bursting with warm flavors of spices and molasses. The sugary exterior provides a sweet contrast to the rich, flavorful interior. Perfect for holiday gatherings or as a cozy treat, these cookies are certain to be a hit!

Ingredient	Quantity
All-purpose flour	2 cups
Baking soda	2 teaspoons
Ground ginger	1 teaspoon
Ground cinnamon	2 teaspoons
Ground cloves	½ teaspoon
Salt	¼ teaspoon
Unsalted butter	½ cup (1 stick)
Granulated sugar	1 cup
Brown sugar	½ cup packed
Molasses	¾ cup
Egg	1 large
Vanilla extract	1 teaspoon
Granulated sugar (for rolling)	½ cup

Instructions:

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This will guarantee that your cookies bake evenly.
Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Set this mixture aside for later use.
Cream Butter and Sugars: In a large mixing bowl, cream the unsalted butter with the granulated sugar and packed brown sugar using a hand mixer or stand mixer. Beat on medium speed until the mixture is light and fluffy, about 2-3 minutes.
Add Molasses, Egg, and Vanilla: Incorporate the molasses, large egg, and vanilla extract into the creamed mixture. Mix on medium speed until everything is combined and smooth.
Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients. Use a spatula or mix on low speed until all ingredients are combined, being careful not to over-mix.
Chill the Dough: For best results, cover the dough and chill it in the refrigerator for 30 minutes. This helps to enhance the flavors and firm up the dough for easier rolling.
Scoop and Roll Cookies: After chilling, scoop tablespoon-sized portions of the dough and roll them into balls. Then, roll each ball in granulated sugar to coat the surface evenly.
Arrange on Baking Sheet: Place the coated dough balls on a lined baking sheet, leaving enough space (about 2 inches apart) for them to spread while baking.
Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set, and the tops are crinkled. The centers should still look slightly soft.
Cool: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely before serving. Enjoy your festive molasses crinkle cookies!

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Dark Chocolate Molasses Cookies

Dark Chocolate Molasses Cookies are a rich and indulgent twist on the classic molasses cookie. Infused with deep cocoa flavor and a hint of bittersweet chocolate, these cookies combine the warm spices of molasses with the decadent taste of dark chocolate. They’re soft, chewy, and perfect for the holiday season or as a tempting everyday treat.

Ingredient	Quantity
All-purpose flour	1 ¾ cups
Baking soda	1 teaspoon
Ground ginger	1 teaspoon
Ground cinnamon	1 teaspoon
Ground cloves	½ teaspoon
Salt	¼ teaspoon
Unsalted butter	½ cup (1 stick)
Granulated sugar	1 cup
Brown sugar	½ cup packed
Molasses	½ cup
Egg	1 large
Vanilla extract	1 teaspoon
Dark cocoa powder	¼ cup
Dark chocolate chips	1 cup
Granulated sugar (for rolling)	½ cup

Instructions:

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This guarantees your cookies will bake to perfection.
Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, salt, and dark cocoa powder. Mix well and set aside for later use.
Cream Butter and Sugars: In a large mixing bowl, cream the unsalted butter with the granulated sugar and packed brown sugar using a hand mixer or stand mixer. Beat on medium speed until the mixture is light and fluffy, about 2-3 minutes.
Add Molasses, Egg, and Vanilla: Next, add the molasses, large egg, and vanilla extract to the creamed mixture. Continue mixing on medium speed until everything is well combined and smooth.
Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients. Use a spatula or mix on low speed until just combined, taking care not to over-mix.
Fold in Dark Chocolate Chips: Gently fold in the dark chocolate chips until evenly distributed throughout the dough.
Chill the Dough: Cover the dough and chill it in the refrigerator for about 30 minutes. This helps enhance the flavors and makes the dough easier to handle.
Scoop and Roll Cookies: After chilling, scoop tablespoon-sized portions of the dough and roll them into balls. Roll each ball in the granulated sugar to coat evenly before placing on the baking sheet.
Arrange on Baking Sheet: Place the coated dough balls on a lined baking sheet, leaving enough space between them (about 2 inches apart) to allow for spreading during baking.
Bake: Bake in the preheated oven for 10-12 minutes or until the edges are set and the centers look slightly soft. They will continue to firm up as they cool.
Cool and Enjoy: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Dark Chocolate Molasses Cookies with a glass of milk or your favorite hot beverage!

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Molasses Oatmeal Cookies

Molasses Oatmeal Cookies are a delicious and wholesome treat that combines the rich flavor of molasses with the heartiness of oats. These cookies are soft and chewy, with a lovely depth of flavor from the spices. Perfect for the holiday season or as a cozy snack any time of the year, they’re certain to become a family favorite!

Ingredient	Quantity
All-purpose flour	1 cup
Baking soda	1 teaspoon
Ground cinnamon	1 teaspoon
Ground ginger	½ teaspoon
Ground cloves	¼ teaspoon
Salt	¼ teaspoon
Unsalted butter	½ cup (1 stick)
Granulated sugar	½ cup
Brown sugar	½ cup packed
Molasses	½ cup
Egg	1 large
Vanilla extract	1 teaspoon
Rolled oats	2 cups
Raisins or nuts (optional)	1 cup
Granulated sugar (for rolling)	½ cup

Instructions:

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This guarantees that your cookies will bake evenly and come out perfectly.
Prepare Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt. Whisk together until well mixed, then set aside.
Cream Butter and Sugars: In a large mixing bowl, beat the unsalted butter with the granulated sugar and packed brown sugar using a hand mixer or stand mixer. Mix on medium speed until the mixture becomes light and fluffy, which typically takes about 2-3 minutes.
Add Molasses, Egg, and Vanilla: Add the molasses, large egg, and vanilla extract to the creamed mixture. Continue mixing on medium speed until everything is thoroughly combined and the mixture is smooth.
Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients. Use a spatula or mix on low speed until just combined. Be careful not to over-mix the dough.
Add Oats and Optional Ingredients: Stir in the rolled oats, and if desired, add raisins or nuts. Mix until evenly distributed throughout the dough.
Scoop and Shape Cookies: Using a tablespoon or cookie scoop, drop rounded balls of dough onto a lined baking sheet, spacing them about 2 inches apart. If you like, roll each ball in granulated sugar before placing it on the sheet for a sparkly finish.
Bake the Cookies: Bake in the preheated oven for approximately 10-12 minutes, or until the edges are golden but the centers are still slightly soft.
Cool and Enjoy: Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Molasses Oatmeal Cookies with a glass of milk or your favorite hot beverage!

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Nutty Molasses Cookies

Nutty Molasses Cookies are a delightful treat that combines the deep, rich flavor of molasses with a crunchy texture from nuts. These cookies are perfect for the holiday season, offering a warm and comforting taste that pairs wonderfully with a cup of tea or coffee. The addition of nuts adds an extra layer of flavor and a satisfying crunch to each bite.

Ingredient	Quantity
All-purpose flour	1 ½ cups
Baking soda	1 teaspoon
Ground cinnamon	1 teaspoon
Ground ginger	½ teaspoon
Ground cloves	¼ teaspoon
Salt	¼ teaspoon
Unsalted butter	½ cup (1 stick)
Granulated sugar	¾ cup
Brown sugar	½ cup packed
Molasses	½ cup
Egg	1 large
Vanilla extract	1 teaspoon
Chopped nuts (walnuts, pecans, or almonds)	1 cup
Granulated sugar (for rolling)	½ cup

Instructions:

Preheat the Oven: Start by preheating your oven to 350°F (175°C). This guarantees that the cookies will bake properly and achieve that perfect chewy texture.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt. Make sure they are well combined, then set this mixture aside.
Cream Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to beat the unsalted butter with the granulated sugar and packed brown sugar until the mixture is light and fluffy, roughly 2-3 minutes.
Incorporate Molasses, Egg, and Vanilla: Add in the molasses, large egg, and vanilla extract. Mix them together on medium speed until the mixture is smooth and well combined.
Combine Wet and Dry Mixtures: Gradually mix the dry ingredient mixture into the wet ingredients. Use a spatula or continue mixing on low speed until just combined. Avoid over-mixing to keep the cookies from becoming tough.
Stir in Nuts: Gently fold in the chopped nuts until they are evenly distributed throughout the dough.
Shape the Cookies: Using a tablespoon or a cookie scoop, drop rounded balls of dough onto a lined baking sheet, leaving about 2 inches of space between each cookie. For an added touch, roll the balls in granulated sugar before placing them on the sheet for a glossy finish.
Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are firm but the centers remain soft. Don’t over-bake, as the cookies will continue to firm up as they cool.
Cool and Enjoy: Once baked, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Nutty Molasses Cookies with a glass of milk or your favorite beverage!

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Molasses Walnut Cookies

Molasses Walnut Cookies are a delicious twist on traditional molasses cookies, bringing in the nutty flavor of walnuts to complement the rich sweetness of molasses. These cookies are soft, chewy, and packed with flavor, making them perfect for snacking or sharing during the holiday season.

Ingredient	Quantity
All-purpose flour	1 ½ cups
Baking soda	1 teaspoon
Ground cinnamon	1 teaspoon
Ground ginger	½ teaspoon
Ground cloves	¼ teaspoon
Salt	¼ teaspoon
Unsalted butter	½ cup (1 stick)
Granulated sugar	¾ cup
Brown sugar	½ cup packed
Molasses	½ cup
Egg	1 large
Vanilla extract	1 teaspoon
Chopped walnuts	1 cup
Granulated sugar (for rolling)	½ cup

Instructions:

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This guarantees that the cookies will bake evenly and achieve the desired texture.
Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt. Make certain all the dry ingredients are well combined and then set the bowl aside.
Cream Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to cream the unsalted butter with both the granulated sugar and the packed brown sugar. Beat the mixture on medium speed for about 2-3 minutes until it becomes light and fluffy.
Add Molasses, Egg, and Vanilla: Next, add the molasses, the large egg, and the vanilla extract to the butter mixture. Mix on medium speed until all ingredients are well blended and smooth.
Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture. Mix on low speed or use a spatula to fold the ingredients together until just combined. Be careful not to over-mix, as this can result in tough cookies.
Stir in Walnuts: Gently fold in the chopped walnuts until they are evenly distributed throughout the cookie dough.
Shape the Cookies: Using a tablespoon or cookie scoop, drop rounded balls of dough onto a lined baking sheet, leaving around 2 inches of space between each cookie. For a nice touch, roll the cookie dough balls in granulated sugar before placing them on the sheet to achieve a sparkling finish.
Bake the Cookies: Place the baking sheet in the preheated oven and bake for approximately 10-12 minutes, or until the edges are set and the centers look slightly soft.
Cool and Enjoy: Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Molasses Walnut Cookies with a glass of milk or your favorite beverage!

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Vegan Molasses Cookies

Vegan Molasses Cookies are a delightful dairy-free and egg-free twist on the classic molasses cookie recipe. These cookies are soft, chewy, and packed with warm spices, making them a perfect treat for the holiday season or any time of year. With their rich flavor and comforting texture, they are bound to please anyone, regardless of dietary restrictions.

Ingredient	Quantity
All-purpose flour	1 ½ cups
Baking soda	1 teaspoon
Ground cinnamon	1 teaspoon
Ground ginger	½ teaspoon
Ground cloves	¼ teaspoon
Salt	¼ teaspoon
Coconut oil (melted)	½ cup
Brown sugar (packed)	½ cup
Molasses	½ cup
Non-dairy milk	¼ cup
Vanilla extract	1 teaspoon
Granulated sugar (for rolling)	½ cup

Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C). This step guarantees that your cookies bake evenly.
Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt. Make sure all the dry ingredients are well mixed and set the bowl aside.
Combine Wet Ingredients: In a large mixing bowl, combine the melted coconut oil, packed brown sugar, molasses, non-dairy milk, and vanilla extract. Use a hand mixer or a whisk to mix these ingredients until the mixture is smooth and well combined.
Combine Mixtures: Gradually add the dry ingredient mixture to the wet mixture. Stir with a spatula or a wooden spoon until just combined. Be careful not to over-mix, as this can lead to tough cookies.
Shape the Cookies: Using a tablespoon or cookie scoop, drop rounded balls of dough onto a lined baking sheet, leaving about 2 inches of space between each cookie. For an extra touch, roll the cookie dough balls in granulated sugar before placing them on the sheet for a delightful sparkle.
Bake the Cookies: Place the baking sheet in the preheated oven and bake for about 10-12 minutes, or until the edges are set and the tops are slightly cracked. The cookies will continue to firm up as they cool, so be careful not to overbake.
Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Enjoy these delicious Vegan Molasses Cookies with a cup of tea or coffee, or share them with friends and family during your next gathering!

Molasses Cookie Sandwiches are a delightful treat that brings together the rich, spiced flavor of molasses cookies with a creamy filling, creating a perfectly sweet and satisfying dessert. With their chewy texture and the goodness of spices, these sandwiches are ideal for festive occasions, holiday gatherings, or just a cozy afternoon snack.

Ingredient	Quantity
Vegan molasses cookies	12 (baked)
Coconut cream (chilled)	1 cup
Powdered sugar	¼ cup
Vanilla extract	1 teaspoon
Ground cinnamon	¼ teaspoon

Instructions:

Prepare the Filling: Start by opening a can of chilled coconut cream. Carefully scoop out the solidified cream from the top, leaving the liquid behind. In a mixing bowl, add the coconut cream, powdered sugar, vanilla extract, and ground cinnamon. Using a hand mixer or whisk, beat the mixture until it is light and fluffy. Set aside.
Assemble the Cookie Sandwiches: Take one molasses cookie and place it flat side up on a clean surface. Using a tablespoon or a piping bag, spread or pipe a generous amount of the coconut cream filling onto the center of the cookie.
Add the Top Cookie: Take a second molasses cookie, also flat side up, and gently press it down onto the filling of the first cookie, creating a sandwich. Repeat this process with the remaining cookies and filling, making as many sandwiches as you can.
Chill (Optional): If you prefer a firmer filling, place the assembled cookie sandwiches in the refrigerator for about 30 minutes to allow the coconut cream to set.
Serve: Once chilled, remove the cookies from the refrigerator. Serve immediately or store in an airtight container in the fridge until ready to enjoy.