Molasses Cookies Recipe

Course: cookies, Dessert

Cuisine: American

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: cookies

Calories: 270kcal

Author: Becky Hardin

These Molasses Cookies smell and taste like Christmas. We absolutely love this soft and chewy cookie recipe to share with family during the holidays!

Step-by-step photos can be seen below the recipe card.

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Equipment

Ingredients

1½ cups vegetable shortening 276 grams, melted (1½ sticks)
2 cups granulated sugar 400 grams, plus more for rolling
¼ cup unsulphured molasses 85 grams (see note)
2 large eggs 100 grams, slightly beaten
4 cups all-purpose flour 480 grams
4 teaspoons baking soda 24 grams
1 teaspoon kosher salt 3 grams
1 teaspoon ground cloves 3 grams
1 teaspoon ground ginger 3 grams
2 teaspoons ground cinnamon 6 grams

Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
Using a hand mixer, beat the melted shortening, sugar, and molasses together in a large bowl for 3 minutes.
1½ cups vegetable shortening, 2 cups granulated sugar, ¼ cup unsulphured molasses
Add the eggs and beat until well blended, about 2 minutes
2 large eggs
Combine all dry ingredients together in a medium bowl.
4 cups all-purpose flour, 4 teaspoons baking soda, 1 teaspoon kosher salt, 1 teaspoon ground cloves, 1 teaspoon ground ginger, 2 teaspoons ground cinnamon
Add the dry ingredients to the shortening/sugar mixture and beat until thoroughly blended.
Let the cookie dough stand for 5-10 minutes.
Roll into balls, then roll the balls into additional sugar (optional - my family prefers these without the sugar on top).
Place onto parchment-covered cookie sheets 3 inches apart and bake for 10-11 minutes, or until firm around the edges but not completely set.
Place cookies on a cooling rack to cool completely.

Video

Notes

Note: We used light molasses. A dark or "robust" molasses will enrich the flavor and color of the cookies. Steer clear of blackstrap molasses!
You can use half shortening and half butter if you like the flavor better.
Your eyes are not deceiving you; 4 teaspoons of baking soda is correct. This helps to cut the acidity of the molasses and prevents greasy, flat cookies. It also helps keep them soft and chewy!

Storage: Store soft molasses cookies in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 1 week, or in the freezer for up to 1 month.

Nutrition