Molasses Moon Cookies Recipe

Our pastry assistant, Kelly, has prepared a Rideau Hall kitchen treat.


Yield:  approximately 2 dozen cookies

Unsalted butter, room temperature ¾ cup
Brown sugar ½ cup
White sugar ¼ cup
Molasses ¼ cup
Large eggs, room temperature 1
Vanilla extract 1 tsp
All-purpose flour 2 ¼ cups
Baking soda 1 ½ tsp
Salt pinch
Ground ginger 2 tsp
Ground cinnamon 1 tsp
Ground clove ¼ tsp
Ground nutmeg ¼ tsp
Extra white sugar for rolling 1 cup


Preheat oven to 350F.
Sift flour, baking soda, spices and salt; set aside.
Cream butter with white and brown sugar in a bowl using a rubber spatula (or use the paddle attachment of a stand mixer on speed 1). Mix until homogenous.
Whisk together egg and vanilla.  Stir the eggs and vanilla into the butter mixture along with the molasses and mix until combined. Add in the sifted dry ingredients; mix until a smooth dough is formed.
Scoop into even portions (about 1 ½ to 2 Tbsp in size). Put the extra white sugar for rolling into a small bowl.
Roll your cookie scoops into balls, roll in the white sugar to coat and then place on a parchment lined cookie tray; flatten each cookie ball slightly into a disk shape, leaving enough room between each cookie for them to spread somewhat as they bake.
Place cookie tray on the middle rack of your pre-heated oven and bake until cookies are a medium golden brown and cracked in the middle, approximately 7 to 14 minutes; check cookies halfway through baking and turn the tray front to back to ensure even browning of cookies. Bake one tray at a time for even baking.
Remove cookies from the baking tray and cool on a wire rack.  Enjoy immediately or, once cool, store in an air tight container for up to 4 days.