Old-Fashioned Molasses Cookies with Allspice Olive Oil

Dark molasses brings rich, sticky sweetness, brown sugar bakes into chewy edges, golden sugar crystals crackle across the tops, and fragrant ginger, cinnamon, and clove fill the kitchen with old-fashioned cookie-shop warmth. Garden Infuzions Allspice Infused Olive Oil layers allspice berry warmth, peppery lift, and clove-cinnamon sweetness through the dough, giving every bite a deeper spice note without making the cookie feel fussy. These fit beautifully on a holiday table, at a winter potluck, or tucked into a family dessert tray after Sunday dinner. It is the kind of cookie people ask for the recipe for.

Garden Infuzions

Old-Fashioned Molasses Cookies with Allspice Olive Oil

Soft, chewy molasses cookies get a cozy Garden Infuzions twist from allspice olive oil, brown sugar, ginger, cinnamon, and that old-fashioned crackly sugar top.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 1/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 1/8 teaspoon finely ground black pepper
• 1/2 teaspoon kosher salt
• 1/2 cup Garden Infuzions Allspice Infused Olive Oil
• 3/4 cup packed dark brown sugar
• 1/3 cup unsulfured molasses
• 1 large egg room temperature
• 1 teaspoon vanilla extract
• 1/3 cup granulated sugar for rolling

Equipment

• 2 Mixing bowl one medium and one large
• 1 whisk for dry and wet ingredients
• 1 rubber spatula for folding the dough
• 2 baking sheet lined with parchment paper
• 2 sheets Parchment paper prevents sticking and helps even baking
• 1 cookie scoop 1 1/2-tablespoon size recommended
• 1 wire cooling rack for cooling cookies

Method

 

Instructions

1. Preheat the oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, allspice, cloves, black pepper, and salt until evenly combined.
3. In a large bowl, whisk the Allspice Infused Olive Oil, brown sugar, and molasses until glossy and smooth.
4. Whisk in the egg and vanilla until the mixture looks thick and fully blended.
5. Add the dry ingredients to the wet ingredients and stir with a sturdy spatula just until no dry flour remains.
6. Scoop the dough into 1 1/2-tablespoon portions, then roll each portion into a ball.
7. Roll each dough ball in granulated sugar and place on the prepared baking sheets about 2 inches apart.
8. Bake one sheet at a time for 9 to 10 minutes, until the edges are set and the centers look slightly puffed with crackled tops.
9. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
10. Repeat with the remaining dough and serve once the cookies are soft, chewy, and fully set.

Notes

The dough should be soft but scoopable. If it feels too sticky to roll, let it rest at room temperature for 10 minutes so the flour can hydrate before shaping. Pull the cookies when the centers still look slightly soft; they finish setting as they cool.

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Recipe Tips

Use regular unsulfured molasses for the best old-fashioned flavor; blackstrap molasses can taste too bitter in this cookie. Stir the dough just until the flour disappears so the cookies stay tender and chewy. If your kitchen is warm and the dough feels loose, let it rest for 10 minutes before scooping.

Serving Suggestions

Serve these molasses cookies with coffee, hot tea, spiced cider, or a scoop of vanilla ice cream. They also make a beautiful addition to holiday cookie boxes because the sugar-crackled tops look rustic, cozy, and homemade.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed freezer bag for up to 2 months, then thaw at room temperature.

Variations

For extra sparkle, roll the dough balls in coarse sanding sugar instead of granulated sugar. For a brighter cookie, add 1 teaspoon of finely grated orange zest to the wet ingredients. For a bolder spice cookie, increase the black pepper to 1/4 teaspoon.

Related Garden Infuzions Recipes

Looking for more cozy baking ideas? Browse the Garden Infuzions recipe collection for more sweet and savory ways to cook with infused olive oils.