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Molasses spice cookies are the deeply fragrant ones: almond flour dough shot through with molasses, cinnamon, ginger, cloves, and a surprising pinch of black pepper. Rolled in palm sugar, they bake up crackled and soft. They taste like the holidays, any time of year.
Pro Tips
- The dough will be soft. Wet hands are essential when rolling the balls, and the palm sugar coating helps them hold shape.
- The pinch of pepper is not optional. It is what gives the spice blend its quiet heat and keeps the molasses from tasting flat.
- Use light molasses for a milder cookie or blackstrap for a darker, more robust one. Both work; the flavor changes noticeably.
- Bake one sheet at a time at 375 F, 10 to 12 minutes. The cookies look raw between the cracks and that is correct.
- Let them cool on the sheet the full 10 minutes. The centers set during that rest and stay soft for days after.
Frequently Asked Questions
What is the difference between light and blackstrap molasses here?
Light molasses gives a sweeter, gentler cookie; blackstrap is more bitter and mineral, with a darker color. Both are traditional, so pick by taste.
Why does the dough feel so soft?
The molasses loosens it, which is expected. Roll with wet hands and rely on the palm sugar coating; the cookies set perfectly as they bake.
How do I store molasses spice cookies?
Airtight at room temperature for up to 5 days. They stay remarkably soft, and the spice flavor deepens by day two.
Are these cookies paleo?
They are grain-free and dairy-free: almond flour, coconut oil, palm sugar, molasses, egg yolk, and spices. Molasses is the only ingredient strict paleo eaters sometimes question.
Recipe Card
Ingredients
Method
- 1.
- Adjust an oven rack to the middle position and heat the oven to 375°F.
- Line two baking sheets with parchment paper.
- Spread ⅓ cup of palm sugar into a shallow dish for rolling.
- In a medium bowl, whisk flour, baking soda, spices, pepper, and salt together.
- 2.
- In a separate large bowl, beat the coconut oil and remaining ⅓ cup palm sugar together with an electric mixer on medium speed for about 30 seconds or until well combined.
- Beat in the egg yolk and vanilla until combined (about 30 seconds).
- Beat in the molasses until incorporated (about 30 seconds), scraping down the bowl and beaters as needed.
- 3.
- Reduce the mixer speed to low and slowly add the flour mixture, beating until combined (about 30 seconds). The dough will be soft.
- 4.
- Working with two tablespoons at a time, roll the dough into balls with wet hands, then coat with the palm sugar.
- Place balls on the prepared baking sheets, spaced about two inches apart.
- 5.
- Bake the cookies, one sheet at a time, until the edges are set and beginning to brown and the centers are still soft and puffy (10 to 12 minutes), rotating each baking sheet halfway through baking. (The cookies will look raw between the cracks and seem underdone.)
- 6.
- Let the cookies cool on the baking sheet for 10 minutes.
- Serve warm or transfer to a wire rack and cool completely.
