Maple Molasses Cookies

Don’t save maple flavors just for fall! One of my coworkers was kind enough to recently gift me with a whole quart of maple syrup, plus there are all kinds of maple tree tapping festivals finishing up around Ohio. The combination of those two things led to the birth of Maple Molasses cookies. Being the Cookie Monster that I am, I cannot resist molasses cookies anytime of year, but the addition of maple syrup puts them over the edge. I hereby banish thee, over-baked, too crispy confections; these gems are soft and chewy, just like a cookie should be. Make sure not to skip rolling them in granulated sugar – you’ll want that textured sugar sparkle on the exterior!

Maple Molasses Cookies

Yield: 30 cookies

Ingredients
2 and 1/4 cups flour
1 and 1/2 tsp. baking soda
2 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
1 and 1/2 sticks butter, softened
1/2 cup brown sugar
1/4 c. maple syrup
1/4 cup molasses
1 egg
2 tsp. vanilla
1/4 cup sugar

Preheat oven to 350 degrees. Begin by mixing together the flour, baking soda, ginger, cinnamon, nutmeg, and salt together in a large bowl until well-combined; set aside. In a second large bowl, beat the butter and brown sugar together with a mixer, until the sugar is incorporated into the butter. Next, using a rubber spatula, fold in the molasses, maple syrup, egg, and vanilla until incorporated.

Using the mixer again, slowly add the dry ingredients from the flour mixture into the molasses mixture until combined. Place the bowl of dough into the fridge for 1 hour.

After 1 hour, remove the dough from the fridge. Roll dough into balls, about 1 1/2 inches in diameter. Place the remaining 1/4 c. sugar in a small bowl. Then, roll each ball in the sugar and place them on cookie sheets greased with cooking spray. Bake for 9-10 minutes or until dough is just set. Allow the cookies to cool completely and then store in a covered container; they stay surprisingly soft and fresh for days!

Have a favorite comfort cookie recipe? I love hearing from you. Send me a message and let me know your go-to dessert source.

Keep Connected,

Caroline

Recipe adapted from Sally’s Baking Addiction: Seriously Soft Molasses Cookies

Looking for more dessert recipes? Try a few of my favorites:

1. Top Secret Chocolate Chip Cookies
2. Sugar Cookie Peach Cobbler
3. Sweet and Salty Cookie Skillets

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Maple Molasses Cookies
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Prep time: 
Cook time: 
Total time: 
Serves: 30
 
Don't save maple flavors for fall! One of my coworkers was kind enough to recently gift me with a whole quart of maple syrup, plus there are all kinds of maple tree tapping festivals finishing up around Ohio. The combination of those two things led to the birth of Maple Molasses cookies. Being the Cookie Monster that I am, I cannot resist molasses cookies anytime of year, but the addition of maple syrup puts them over the edge. I hereby banish thee, over-baked, too crispy confections; these gems are soft and chewy, just like a cookie should be. Make sure not to skip rolling them in granulated sugar - you'll want that textured sugar sparkle on the exterior!
Ingredients
  • 2¼ cups flour
  • 1½ tsp. baking soda
  • 2 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • ¼ tsp. nutmeg
  • ¼ tsp. salt
  • 1½ sticks butter, softened
  • ½ cup brown sugar
  • ¼ c. maple syrup
  • ¼ cup molasses
  • 1 egg
  • 2 tsp. vanilla
  • ¼ cup sugar
Instructions
  1. Preheat oven to 350 degrees.
  2. Begin by mixing together the flour, baking soda, ginger, cinnamon, nutmeg, and salt together in a large bowl until well-combined.
  3. In a second large bowl, beat the butter and brown sugar together with a mixer, until the sugar is incorporated into the butter.
  4. Next, using a rubber spatula, fold in the molasses, maple syrup, egg, and vanilla until incorporated.
  5. Using the mixer again, slowly add the dry ingredients from the flour mixture into the molasses mixture until combined.
  6. Place the bowl of dough into the fridge for 1 hour.
  7. After 1 hour, remove the dough from the fridge.
  8. Roll dough into balls, about 1½ inches in diameter.
  9. Place the remaining ¼ c. sugar in a small bowl.
  10. Then, roll each ball in the sugar and place them on cookie sheets greased with cooking spray.
  11. Bake for 9-10 minutes or until dough is just set.
  12. Allow the cookies to cool completely and then store in a covered container; they stay surprisingly soft and fresh for days!