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These Molasses Cookies have just the right amount of spice, a soft and chewy center and a crackly, sugar coating! They’re perfect for the holiday season and all year round!
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There are recipes for thin and crispy molasses cookies and then there are recipes for soft and chewy molasses cookies. I like ’em both, but tend to prefer the chewy version, which I’m sharing with you today!
This recipe comes from my husband’s “Grandma D.” She’s quite the lady. She’s got a heart of gold and at 90 years old, she still makes it to ball games, stays busy in the kitchen and can down a shot of Fireball like it’s nobody’s business!
I’m so glad she was willing to pass this recipe onto me after Zach’s cousins encouraged me to get this “amazing” cookie recipe on the blog!! I hope you guys enjoy it as much as our family does!
How to make Molasses Cookies
- Prep. Preheat the oven and line the baking sheets with parchment paper or silicone baking mats.
- Make the Dough. Combine the melted shortening, sugar and molasses. Then add the egg. Lastly, stir in the dry ingredients until combined.
- Form Cookies. Roll the cookies into 1 1/2 inch balls and roll in granulated sugar. Place on baking sheets and press down to 1/2 inch thickness.
- Bake. Bake for 8-10 minutes, then cool and enjoy!
Can I use blackstrap molasses in these cookies?
I don’t recommend it. Why? Blackstrap Molasses has been boiled down even longer than a regular molasses. Therefore the flavors are very concentrated and gives a very bitter note. Blackstrap molasses is more ideal for savory cooking rather than sweets.
Instead, I’d recommend using a mild or full-flavor molasses, like this one.
Tips for making the BEST (soft!) Molasses Cookies
Start with a good recipe (ahem, this one!) 🙂 And then, It’s all about the BAKE! (Anyone else start singing that Nikki Minaj style? haha! You ’90’s babies know exactly what I mean!)
The key to baking these perfectly is to take the out of the oven at the right time. Set the timer at 8 minutes and check them right away. I take mine out when they’re crackly, just barely beginning to brown, and are still soft in the center.
Although they’re soft in the center right when they come out of the oven, as they cool, they will firm up and become super chewy and oh so delish!! I recommend baking a few cookies for 8 minutes then letting them cool. See how the consistency is and if you want them a little more crispy, cook the next batch a bit longer!
Other delicious cookies to try!
Double Chocolate Crackle Cookies – They’re soft and chewy, chocolate-y and simply irresistible!
Spritz Cookies – Buttery and crisp, these frosted cookies are such a hit around the holidays!
Mint Chocolate Shortbread Cookies – Mint + Chocolate….a holiday favorite!!
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Follow us on Pinterest, Instagram and Facebook so you never miss a recipe!! And as always, thank you for following along with my blog, making my recipes, liking and sharing on social media and any other way you support Dance Around the Kitchen! -Kelsey
Molasses Cookies
Ingredients
- 1/2 cup shortening (ie. Crisco) melted
- 1 cup sugar
- 1/4 upc molasses (dark molasses)
- 1 egg
- 2 cups flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- additional sugar for rolling
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- In the bowl of a stand mixer, combine the melted shortening, sugar and molasses.
- Add the egg and stir well.
- Add the flour, soda, salt, cloves, ginger and cinnamon and stir until combined.
- Roll dough into balls, roll in sugar and place on parchment paper-lined baking sheets.
- Use a glass to press them down to about 1/2 inch thickness.
- Bake for 8-10 minutes.
Could melted butter be exchanged for the Crisco?
Hi Heidi – Although I haven’t tried it, I do think melted butter would work just fine!