Molasses Sugar Cookies
Posted on March 14 2025
Inspired by Sofra's famous molasses cookies!
Molasses Sugar Cookies
Rated 5.0 stars by 1 users
Category
Holiday Recipes
Cuisine
American
Servings
Makes 30 cookies.
Prep Time
2½ hours
Cook Time
15-17 minutes
Recipe adapted from 'Soframiz' by Ana Sortun and Maura Kilpatrick (2016).
Chef Maura’s molasses cookies are a signature offering at Sofra, her award-winning bakery, in Cambridge. They’re also one of our favorites, so we were thrilled when Maura asked us to create a blend that captured the flavor of the cookies. This recipe is based on hers but brings the story full circle by using Sofra Molasses Cookie Sugar as the spice.
Notes: Use unsulfured molasses, not blackstrap. Be sure to form and bake the cookies right away after removing the dough from the fridge so that the oil doesn’t separate.
Ingredients
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2 cups (240g) all-purpose flour
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2 teaspoons baking soda
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½ teaspoon sea salt
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â…” cup neutral oil
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¼ cup molasses
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2 tablespoons Sofra Molasses Cookie Sugar
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¾ cup + 2 tablespoons (175g) sugar
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1 egg
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1 tablespoon Sofra Molasses Cookie Sugar
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3 tablespoons sugar
For the cookies:
For rolling:
Directions
Put the flour, baking soda, and salt into a bowl and whisk gently to combine.
Put oil, molasses, Sofra Molasses Cookie Sugar, sugar, and egg into a separate, large mixing bowl. Use a whisk to stir them until fully combined.
Add the flour mixture to the large bowl with the molasses-sugar mixture. Use a spatula and strong, quick strokes to work the flour mixture in completely. Cover the bowl and transfer to the fridge. Chill the dough for at least 2 hours and up to overnight.
Preheat the oven to 350° F and line two sheet pans with parchment paper. Mix the two sugars for rolling in a small bowl and set to the side.
Form the cookies by scooping a heaping tablespoon of dough (a #50 cookie scoop is perfect for this) and rolling it into a ball. Roll the ball in the two-sugar mixture before placing it on the lined cookie sheet; repeat with the remaining dough. Leave about 1½ inches between the dough balls.
Bake for 10-12 minutes, until the edges are set and slightly golden and the tops are cracked but look slightly under-baked. Cool the cookies for 5 minutes on the sheet pan, then transfer to a wire rack to cool completely.
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