Ginger Molasses Cookies Stuffed With Molasses Kisses
Recipe type: Cookie
Prep time: 
Cook time: 
Total time: 
Serves: approx 24
  • 1½ cups plus 1tbsp flour
  • 1¼ tsp ground ginger
  • 1 tsp cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • 1 tbsp cocoa powder
  • ½ cup butter (you can sub margarine)
  • ½ cup packed brown sugar
  • ¼ cup fancy molasses
  • 1 tsp baking soda
  • 1½ tsp boiling water
  • 15 molasses kisses cut in half (30 pieces)
  • ¼ cup sugar for rolling
  1. Preheat oven to 325F
  2. Beat together butter and brown sugar until fluffy
  3. Add molasses and beat until combined
  4. Sift together flour, ginger, cinnamon, cloves, nutmeg and cocoa in a medium sized bowl and whisk till combined
  5. In a small bowl dissolve baking soda in the boiling water
  6. Combine half the flour mixture with half the butter/sugar mixture
  7. Mix in baking soda/water mixture
  8. Add the remaining flour mixture
  9. Chill for 30 minutes (you can skip this but I found it much easier to roll the dough after chilling)
  10. Flatten a tbsp of dough in your palm, lay a molasses kiss piece on the dough and then wrap the dough around it and roll the dough into a ball between your palms
  11. Roll the ball of dough in the granulated sugar until it's coated
  12. Place on a parchment or silpat covered cookie sheet
  13. Bake for approx 18 minutes or until cookies start to flatter and "crackle" on top. Watch for oozing toffee as another sign they're done
  14. Let cool on cookie sheets for 10 minutes and then gently remove with your hands on to a cooling rack (this will help if there's any toffee oozing out)
The original recipe called for a much shorter baking time but I found it wasn't nearly long enough - my cookies took a good 18 minutes to flatten and cook. Keep an eye on them after the 12 minutes mark. The cookies should flatten and start to crackle on top. If you see toffee starting to ooze out you may want to pull them out sooner. (you will have toffee ooze out of some - it will depend on how you rolled them)
Recipe by Eyes Bigger Than My Stomach at