The New England colonists used molasses as their primary sweetener in cooking and baking. Molasses cookies have had a long history. The first recipes for these delicious cookies appeared in early American cookbooks around 1877. The recipe for these old fashioned molasses cookies came from a friend’s grandmother. These molasses cookies are thick and chewy and filled with raisins and nuts. They are easy and quick and perfect to fill your cookie jar. Use a dark robust molasses for the best flavor. I have made Molasses Crinkles for years, these old fashioned molasses cookies are a little softer and have a wonderful taste reminiscent of a cookie your grandmother made.
3 cups flour
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 tsp. cinnamon
¼ tsp. Ground cloves
¼ tsp. Ground allspice
¼ tsp. Ground nutmeg
8 Tbsp. Butter, softened
1 cup sugar
½ cup molasses
½ cup brewed coffee, room temperature
½ cup raisins
½ cup walnuts or pecans, chopped
Preheat your oven to 350 and adjust the racks to the upper-middle and lower-middle positions. Line two baking sheets with parchment paper. Whisk the flour, baking powder, baking soda, salt and spices together in a medium bowl.
With an electric mixer beat the butter and sugars together until fluffy. Reduce the speed and add the molasses and beat until combined. Add the flour mixture and the coffee alternately in two batches, beating until combined. Using a rubber spatula, stir in the raisins and nuts.
Working with 1 Tbsp. of dough at a time, shape the dough into balls. Place the balls on the prepared cooked sheets, spacing about two inches apart. Bake until the cookies have risen and are just set, 8-12 minutes. Cool the cookies on the sheets for two minutes then transfer to a wire rack to cool complexly. Store the molasses cookies in a airtight container.