Molasses Snaps
Ultra crispy, full of festive flavors, chewy, seriously SO SO good–these molasses snaps are everything you want in a Christmas cookie. They’re so different yet familiar that they’re sure to be the delicious surprise in your cookie tins and trays this year.
I’m always looking for and trying out different cookie recipes this time of year. It’s great and assuming that you’ll make your favorite classic standbys like chocolate chip, oatmeal raisin, and snickerdoodle, but I like to throw in something a bit different and unexpected. Enter these cookies.
They’re called Molasses Snap Cookies because they have that favorite holiday flavor of molasses in them, of course, so they’re snappy in flavor but also in texture. They’re a super crisp cookie that snaps when you break it apart. The flavor is just delicious as the cookie sort of melts in your mouth. It’s kind of like a candy in that way. But a chewy sort candy. Yum. It’s just hard to explain if you’ve never had a lacy kind of cookie like this before. It’s a recipe you just simply need to try.
The cookie is paper-thin. Buttery. Flavorful. Be careful to neither under or over bake these. Ten to twelve minutes is all you need then once removed from the oven, let them set on the baking sheet for about 10 minutes. They will harden as they cool.
I enjoyed my molasses snaps with a cup of coffee, because what’s better than coffee and cookies? But I’ve heard these are amazing with vanilla ice cream as well. I’ll let you be the judge of that. 🙂
- 1/2 cup (1 stick) unsalted butter (if using salted butter, reduce amount of added salt)
- 1/2-3/4 tsp salt
- 1 1/4 cups Golden Barrel Light Brown Sugar
- 1/4 cup Golden Barrel Supreme Baking Molasses
- 1 tsp ground ginger
- 1/4 tsp ground cinnamon
- 1/2 tsp grated lemon zest (or 1/4 tsp lemon oil)
- 1 1/2 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/2 cup oat flour or finely grind oatmeal in a food processor
- In a large saucepan, melt together the butter, salt, brown sugar, molasses, spices, and lemon zest over low heat. Remove from heat and stir in vanilla extract and flours. Let mixture cool and thicken as oven preheats to 350 degrees F.
- Line two baking sheets with parchment paper, and using a small cookie scoop, scoop out dough into 1" balls at least 3" apart. These cookies will spread!
- Bake for 10-12 minutes until they're deep brown. Batter will be bubbly. Remove from oven and let set on sheet for 10 minutes before removing completely and cooling on rack. Store in airtight container.
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Amazing recipe…just the best and cooked up so well. One of my favorite flavors for cookies, thank you for posting.