Chocolate Molasses Cookies

September is delicious. Going back to school was always terrifying and thrilling for me. I loved book reports and music class and all the reassuring paraphernalia of the classroom. I loved the Pledge of Allegiance and roll call Mrs. Greenlaw and filing into the library, especially on book fair days. As much as I liked being a tiny scholar and learning the ins and outs of the Louisiana Purchase I loved coming home. Crossing the street safely in front of the yellow school bus to my mom and the big tree in our yard and my things, a snack and a little Duck Tales before homework at the kitchen table. September is delicious. And so are cookies. These are especially excellent because the cornmeal adds a toothsome texture and the molasses lend an earthiness to the chocolate. They are soft and sweet. Perfect for an after school snack. Fill up the cookie jar and sharpen your pencils, school is back in session.

Chocolate Molasses Cookies


Chocolate Molasses Cookies

  • Yield: 2 Dozen 1x


  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup powdered sugar
  • 1/4 teaspoon baking soda
  • 1/4 cup cornmeal
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 2 sticks cold butter, in pieces
  • 1 oz molasses


  1. In the bowl of a stand mixer fitted with the paddle attachment, combine flour, both sugars, baking soda, cornmeal, and cocoa powder. Add vanilla extract and butter. Then pour in molasses; mix until the dough comes together. Form dough into a log, wrap in plastic and refrigerate for at least an hour.
  2. Preheat oven to 325.
  3. Slice dough in 1/2 inch rounds; cut each round in half, roll into a ball and place on an ungreased cookie sheet, pressing lightly with the heel of your hand. Bake 8-10 minutes. Cool on the baking sheet.

Chocolate Molasses Cookies

Jillian Bedell

Jillian Bedell is a writer and mother living in a farmhouse in Cushing, Maine. She is very good at talking about herself in the third person. She is co-author of Eating in Maine: At Home, On the Town, and On the Road.


  1. Wow! Just stumbled across your site while looking for an American Chop Suey recipe! Makes me feel homesick for Maine but not too far in Rhode Island. Your site has brought a smile to my face. Looks like I’ll be making American Chop and molasses cookies for my kids just like my Memere did for me 🙂

  2. These cookies look delicious. I love that they have a touch of cornmeal in them (and molasses, of course). I’m thrilled to have stumbled upon your site and extra excited that you’re based in Rockland (I live in New Brunswick, Canada, but spend a couple of weeks a year in Rockland. It’s one of my very favourite places.)

  3. I feel as if I struck gold when I chanced upon your website. First it was the copycat Popeye’s chicken, then the strawberry upside down cake, and now these cookies. I don’t have an electric mixer, much less one with a paddle attachment, so can I make these using either a mixing spoon or an immersion blender? Sad, huh?

    1. Do it by hand! You’ll get strong! I don’t know about using frozen strawberries in the upside down cake. Will it be too wet and mushy? If it works, let me know. Ever see wild Maine blueberries in a can, marketed as Maine caviar? That might be a fun substitute.

  4. That’s a lovely story. How great that your mom was there to greet you when you got home. I hated school from day on. Very wise of you to find things to like about school. I just wanted to be at home curled up in a big chair with a book. The coming of fall always stirred fear and dread in my heart. How great to be an adult and embrace what is now my favorite season.

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