The addition of coconut to these fancy Molasses Cookies make them extra chewy inside, yet crisp on the outside!
Fancy Molasses Coconut Cookies are so flavourful with the bold flavors of ginger, cinnamon, nutmeg, and cloves. The key ingredient to this rich, distinctive cookie is the molasses. This keeps the cookies chewy on the inside and loaded with scrumptious flavor! I prefer the taste of fancy molasses, but any type of molasses will work in this recipe.
I recently purchased a very large bag of shredded coconut and to help me use up all that coconut I started adding it to just about everything. Coconut gave an old fashioned molasses cookie recipe a tasty twist. It is delicious with the molasses and adds even more chew to the cookies.
When you are looking for Holiday cookie recipes, be sure to include this one. They will be a huge hit!
What makes these Molasses Cookies so good?
What makes these Molasses Cookies so good?- The coconut adds an extra chewier texture to the cookies.
- The combination of spices, ginger, nutmeg, cloves, cinnamon combined with molasses gives these cookies a bold, robust flavor.
- I use fancy molasses in this recipe. I prefer the lighter flavor over cooking molasses or blackstrap molasses.
- Use butter instead of shortening in this recipe. Butter tastes so much better!
- These cookies bake up with crisp, crackly tops.
How to Make Molasses Cookies
- When making cookies always have your oven preheated. For this recipe preheat to 350 degrees.
- Line baking sheet with parchment paper. Parchment is a must-have for baking cookies. It helps prevent sticking, cookies bake more evenly, and makes for easy cleanup.
- Combine the dry ingredients, flour, baking powder, baking soda, spices, salt, and coconut in a separate bowl. I use a whisk to thoroughly combine the dry ingredients.
- Cream butter and sugar using a paddle attachment, scraping down sides and bottom.
- Add the egg and molasses.
- Add the dry ingredients and mix just until the dough comes together.
- Drop a heaping teaspoon of dough onto the parchment -lined baking sheet. Space 2 inches apart as these cookies spread. I make 6 cookies per sheet.
- Bake 13-15 minutes.
- Cool for 4-5 minutes before removing from baking sheet.
Fancy Molasses Coconut Cookies
I love the infusion of flavours that come through in these Molasses cookies. These easy to make Fancy Molasses Coconut Cookies are crisp on the outside and chewy on the inside.
Ingredients
- ½ cup butter room temperature
- ¾ cup granulated sugar
- 1 egg
- ½ cup molasses I use fancy molasses
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ½ teaspoon cinnamon
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup unsweetened shredded coconut
Instructions
- Preheat oven to 350 degrees F.
- Line cookie sheets with parchment paper.
- Combine the dry ingredients, flour, baking powder, baking soda, spices, salt, and coconut in a separate bowl. I use a whisk to thoroughly combine the dry ingredients.
- Using an electric mixer fitted with paddle attachment cream together the butter and sugar. This will take 2-3 minutes.
- Add egg and combine well.
- Blend in the molasses.
- Add the dry ingredients and mix just until the dough comes together.
- Drop a heaping teaspoon of dough onto the cookie sheet. Space well as the dough will spread.
- Bake 350 degrees Fahrenheit for 14-15 minutes.
- Cool for 4-5 minutes before removing from baking sheet.
Nutrition
Calories: 132kcalCarbohydrates: 20gProtein: 1gFat: 5gSaturated Fat: 4gTrans Fat: 1gCholesterol: 17mgSodium: 110mgPotassium: 147mgFiber: 1gSugar: 12gVitamin A: 128IUVitamin C: 1mgCalcium: 27mgIron: 1mg
Tried this recipe?Let us know how it was!
Check out more yummy cookie recipes.
Ultimate Chocolate Chip Cookies
White Chocolate Pudding Cookies
Chia Hemp Seed Oatmeal Cookies
Peanut Butter Thumbprint Cookies
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Karen
I made the Fancy Molasses Coconut Cookies today. I must tell you they are delicious. I would say they are the best Molasses cookies I have ever made. And I have made a lot in my 65 years. The only thing I did different was I baked them in my Convection oven at 325 for 10 minutes and they came out perfect. Thank you so much for sharing this recipe.
Laureen King
Wow Karen, you just made my day with your comment, and coming from an experienced baker!!