Grandma’s Molasses Cookie Ornaments
Growing up, I remember my Grandma making these adorable molasses cookie ornaments every year. She always waited to hang them until we were coming over, then we’d each get to take a few to hang on the tree. Then, on Christmas Day, we’d get to eat them off the tree…even if they were a tad stale, for us kids it was pretty fun. 🙂
These cookies are perfect to take to a cookie exchange/cookie swap! I love these pretty Christmas-cookie themed recipe cards that are a free PDF!
It was such a fun tradition that I’ve started it with my own family! My kids and I made these last year, and they couldn’t believe we were hanging “real cookies” on our tree!
I love that these molasses cookie ornaments are stable and durable, yet they’re not hard to bite into. They’re just the perfect texture.
I do love a good chewy molasses cookie like Danielle’s over at Live Well Bake Often….but they just won’t hold up for Christmas ornaments like these ones of Grandma’s will.
Make sure you put a hole in the cookie BEFORE baking. We used a straw to make the hole that we’d need for threading the twine through for hanging.
We used THIS twine because the red and white candy cane stripes are so festive!
Your edible ornaments will be adorable whether you use a gingerbread boy cutter, a bear (Grandma always used a bear), or another shape!
Ours is similar to THIS ONE.
I encourage you to start a new family Christmas tradition this year, whether it be making Grandma’s molasses cookies to hang on your tree, or something else!
What holiday traditions do you have? And what do you hope to start in the future? We’d love to hear your great ideas!
If you make this recipe and share on social media, we’d love for you to tag us!
We’re @sixcleversisters on Instagram and Facebook. 🙂
Grandma's Molasses Cookie Ornaments
- 1 cup butter
- 1/2 cup brown sugar
- 1/8 t. baking soda
- 1/3 c. molasses
- 2 2/3 c. sifted flour
- Cream butter until soft.
- Gradually add sugar, soda, and molasses; continue creaming until fluffy.
- Stir in flour; blend well.
- Chill dough several hours.
- Preheat oven to 350 F. and line cookie sheets with parchment paper.
- Knead dough on lightly floured board until just soft enough to roll without cracking.
- Roll out to 1/4 " thickness.
- Cut with your favorite cookie cutter (don't forget to make a hole for hanging) and place on lined cookie sheets.
- Bake at 350 F. for about 10 minutes. (cookies should remain light in color)
The dough was very powdery and dry. I checked and verified I used the correct amount of ingredients. I had to add more molasses , butter, sugar , and 1/2 cup water to get it to doughy texture. Any advice on what went wrong?
It sounds like you may have used flour that had “settled,” meaning too much because it can pack down over time. Try sifting your flour first, or what I do typically is just shake up my flour canister to unsettle it. 😜
Hi! This recipe worked great for our tree ornaments, thank you! Do you know how long they last before becoming too hard to eat? Thanks!
We eat them for weeks 🤣