This old-fashioned holiday favorite, Blackstrap Molasses Cookie recipe makes a soft and chewy cookie that has warm spices such as ginger, cinnamon, and nutmeg. With a few simple tips, you will have a soft chewy textured molasses cookie every time.
In a medium bowl whisk the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt together until combined. Be careful there are not any clumps of seasonings. Set the bowl aside.
In a large bowl beat the coconut oil, brown sugar, and white sugar with an electric mixer on medium-high speed. If you prefer use the bowl of a stand mixer with the paddle attachment on. Beat the coconut oil and sugars together on high speed until creamy and combined. This should take, about 2 minutes.
Add the molasses and beat until combined. Then add the egg and vanilla extract and beat until combined. This will take about 1 minute. Be sure to scrape down the sides and bottom of the bowl periodically as needed.
Next, turn on the mixer to low speed, then slowly mix the dry ingredients into the wet ingredients until combined. Note that the cookie dough will be slightly sticky. Cover the bowl of dough tightly with plastic wrap and chill for 20 minutes. You could also do the steps above 1 or 2 days before you plan on baking the cookies. Just allow your dough to soften about 1 hour on the counter before scooping.
Just before removing the dough from the refrigerator, heat the oven to 350 degrees. Line two large cookie sheets with parchment paper.
Scoop the molasses cookie dough using a small cookie scoop so your cookies will be uniform in shape. Roll the dough balls in a bowl of white sugar. Roll the dough ball around in the sugar. Then place the cookie dough balls on the prepared baking sheet leaving 3 inches between each dough ball.
Baking time for the cookies should be 11 to 12 minutes or until the edges start to turn slightly browned and firm. The center of the cookie will have a soft chewy center.
After removing the cookies from the oven, allow them to sit on the baking sheet to cool for a few minutes. Then remove with a spatula to finish cooling on a wire rack.
If you would like crackly tops on your cookies, and that is not happening naturally, then remove the pan 2 minutes before baking time is done. Hit the pan gently on your stovetop a few times to break the dough apart. Return to the oven and finish baking.
If you would like to make your cookie dough ahead and bake at a later time during the Christmas season then complete the recipe and stop after you have rolled them in sugar. Place the sugar-coated dough balls on a cookie sheet, then place it in your freezer overnight. Then remove from the pan and place in a zip lock freezer bag for up to three months. When you are ready to back, place them on a parchment-lined cookie sheet for 30 minutes. Then bake at 350 for 11 to 12 minutes.