Molasses Snickerdoodles


Slide3January may be the height of resolution making and goal setting {which, more often than not, have to do with eating better and exercising more}, but I think it’s important to remember that moderation is key when it comes to staying healthy. Salads can be scrumptious, but a cookie every once in a while never hurt. And truly, who would want to miss out on a batch of delicious molasses snickerdoodles?! :) Molasses is a common baking ingredient for its intense and notable flavor, so it’s no wonder that it’s tasty when paired with a cookie classic: snickerdoodles. Sprinkled in cinnamon and sugar, these cookies remain soft and chewy in the center, but they also have a satisfying crunch around the edges. You can please all cookie lovers with a batch of these, so be sure to share!

IMG_1788Molasses Snickerdoodles Adapted from Love & Olive Oil


  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 3/4 cup granulated sugar
  • 1/4 cup molasses
  • 1 egg
  • 1 teaspoon vanilla
  • 3 tablespoons granulated sugar
  • 1 teaspoon cinnamon

to make

  1. Preheat oven to 375ºF.
  2. In a medium sized bowl, combine the flours, baking soda, cream of tartar, and salt. Set aside for later use.
  3. With a mixer, beat the butter and sugar until light and fluffy. Mix in the molasses.
  4. Continue to beat the ingredients and add in egg and vanilla. Combine the wet and dry ingredients at a low speed until incorporated.
  5. In a small bowl, mix the sugar and cinnamon together.
  6. Line two baking sheets with parchment paper.
  7. Roll tablespoons of dough into small balls, and roll them in the cinnamon-sugar mixture until completely coated. Arrange the cookies on the baking sheet in rows.
  8. Bake the cookies for nine to ten minutes; the bottoms should be a light brown.
  9. Let the cookies cool before transferring them to a wire rack. Enjoy!

Have a wonderful day!



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