To All The Boys I’ve Loved Before: Molasses Cookies

To All The Boys I’ve Loved Before: Molasses Cookie recipe

The Christmas cookie bonanza starts December first.  We drag out all of Mommy’s old cookbooks and cooking magazines and we spread them out on the living room floor and turn on the Charlie Brown Christmas album.  No Christmas music is allowed in our house until December first.  I don’t remember whose rule this is, but we abide by it.  Kitty keeps a list of which cookies we’re definitely doing and which ones we’re maybe doing.  There are a few perennials.  My dad loves pecan crescents, so those are a must.  Sugar cookies, because those are a given.  Snickerdoodles for Kitty, molasses cookies for Margot, cowgirl cookies for me.  White chocolate cranberry are Josh’s favorite.

It really feels as if Thanksgiving has never happened and Christmas is just speeding around the corner.  The big day is coming soon and what better way to bring in the holiday season then with a few warm soft cookies.  This recipe today is inspired by one of this year’s most talked around movies, To All the Boys I’ve Loved Before.  While this was not actually mentioned in the Netflix movie, it was mentioned in the book by Jenny Han.  The molasses cookies were a big hit with her sister, Margot.

To All The Boys I’ve Loved Before: Molasses Cookie recipe

They unfortunately did not have a description of the cookie in the book.  This recipe will give your the softest most amazing molasses cookie you’ve ever had.  I also decided to add in a few chipped candied ginger to help brighten up the deep rich flavors from the brown sugar and molasses.  As I’ve mentioned before, I used the candied ginger from Paradise.  I highly suggest you pick up some if you’re planning on doing any baking this month!

Let me know what you would like to making this holiday season!

To All The Boys I've Loved Before: Molasses Cookies

To All The Boys I've Loved Before: Molasses Cookie recipe inspired by the hit book and Netflix movie by Jenny Han starring Lana Condor and Noah Centineo.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings 20 cookies

Ingredients

  

• 2 1/4 cup all purpose flour 315g
• 1 1/2 tsp baking soda
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/4 tsp all spice
• pinch freshly grated nutmeg
• 1/2 tsp salt
• 11 tbsp unsalted butter, room temperature 6oz / 174g
• 1 cup packed brown sugar 5.7oz / 162g
• 1/2 cup molasses 5.5oz / 155g
• 1/2 cup Paradise's candied ginger small dice

Instructions

 

• Preheat the oven to 350F. Line a sheet of parchment on a baking sheet and set aside.
• Combine all the dries in a bowl and mix to combine. Set aside.
• In a bowl of stand mixer fitted with a paddle attachment, cream together the butter and sugar until smooth, 4 minutes, on medium speed. Add the egg and mix until combined. Add the molasses on medium speed and mix. Give the bottom of the mixing bowl a good scrape to ensure everything is well incorporated.
• Add the dries in two additions on medium low speed. Finally, mix in the ginger until until incorporated
• Scoop the dough into equal portions using a portion scoop. Bake for 10-11 minutes, depending on the size of your cookie. The edges should be set. Let cool before serving.